The main bread does not need to be deliberately stirred to be too fine, as long as it is elastic; a large amount of dough needs to be fermented, which will allow the bread to release its natural aroma and flavor.During baking, if the surface is fully coloured, reduce the heat to 10 to 20 degrees, or cover the surface with aluminum foil to avoid too deep coloring.

WHAT YOU NEED

Ingredients

300 grams of ivory flour
10 grams of fine sugar
Warm water 170 grams
4 grams of yeast
10 g of olive oil
1 tablespoon of olive oil
Half a teaspoon of salt
5 and 6 pieces of garlic
A moderate amount of salt
Black pepper powder in moderation

How TO MADE Fochacha

Steps 1 to 4

1. Put warm water in the bread bowl and add the yeast to dissolve.

2. It contains starch, sugar, and salt.

3. When turning on the baking machine, stir slowly with the help of a chopstick.

4. Add 10 grams of olive oil to the flakes.

Steps 5 to 8

5. Then rub the dough.

6. Cut the garlic into slices.

7. Take it out when the dough is doubled in size.

8. Put it on the board and grind it into a smooth clump.

Steps 9 to 12

9. Put it in a frying pan, cover it with a preservative film and cook for 10 minutes.

10. Apply olive oil to the face and press it into a circle with a diameter of about 20 to 25 centimeters (the face is a bit sticky, I put a tablespoon of oil on it by hand).

11. Then cut the face with scissors, put the garlic in it, cover it with a preservative film, put it in the oven and ferment for 20 minutes.

12. (Garlic can also be turned into a ham roll)

13. Take out the salt and black pepper powder.

14. Preheat in the oven and bake at 180 degrees for about 25 minutes.

15.