Focaccia Bread [Polish Sponge] Exclusive

Mix the Polish starter ingredients evenly, seal and refrigerate overnight until bubbles appear on the surface and it becomes stringy inside. Using a Polish starter will make the bread more flavorful and extend its shelf life.

Put all the main dough ingredients and the Polish starter into the bread machine and start a kneading program. Knead until smooth, no need to develop a gluten film.

Knead the dough into a round shape by hand, place it in a bowl, cover it with plastic wrap or a damp cloth, and let it ferment in a warm place.

Prepare the ingredients during the fermentation time: wash the cherry tomatoes, kumquats, and onions (potatoes are not used), and wash an appropriate amount of peas and sweet corn kernels.

Wash the rosemary a day in advance and soak it in water, so it is safer to eat. Soak the mashed garlic in olive oil in advance.

Cut the cherry tomatoes and kumquats, and chop the onions.

The well-fermented dough.

Take out the dough, knead to release the air, and let it rest for 20 minutes.

Brush a layer of olive oil in a 28cm baking pan, and press the dough in.

Fingers press out holes one by one on the surface.

Add mashed garlic and sprinkle with pepper.

Arrange various ingredients, capture the colorful spring, and ferment again, making the dough more relaxed.

Place in the preheated oven, middle rack, top and bottom heat at 200 degrees, for 25 minutes.

The aroma fills the air, the taste is tempting, best enjoyed fresh out of the oven, crispy on the outside, soft on the inside, and chewy.