Exclusive Tomato Focaccia Bread

Pour 290 grams of milk and 5 grams of yeast into the stand mixer.

Pour 400 grams of bread flour, 100 grams of low-gluten flour, one egg, 2 grams of salt, and 60 grams of sugar into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter and continue mixing for five minutes, then mix until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Take a portion and roll it out.

Place in the baking tray, put tomato slices and parsley on the surface, ferment at 30°C and 75% humidity for 40 minutes.

Beat the eggs evenly and set aside, and finally brush a layer of egg wash on the edges.

Finally, adjust the oven temperature and time. Bake with the upper heat at 200°C and the lower heat at 180°C for 15 minutes. Since the size of ovens varies by brand, the set temperature and time may also differ. The temperature should not be too high or too low.

Take it out, and it's done.

Finished product image.

Finished product image.