FLAKY FOCACCIA WITH PUFF PASTRY

September 3, 2023

GENOISE CLASSIC / SPONGE CAKE / STRAWBERRY CAKE

Giới thiệu

September 3, 2023 8:37am

So, something seriously awesome happened in my kitchen yesterday. I decided to mix things up a bit and took my regular bread dough and just kinda married it with puff pastry - turned into a bit of a food experiment! The result? A freakishly tasty and textured Focaccia. Imagine, soft layers of bread dough on the inside with a gorgeously crispy puff pastry crust around it. And the flavor, it's somehow sitting happily between bread and puff pastry. Mind.Blowing. I had so much fun making it.

Nguyên liệu

For the bread dough, you will need:

500g of all-purpose flour
200g of fresh milk
100-130g of filtered water. (Note: Don't replace the water with 100% milk, as the bread could turn out too sticky and won't taste as good)
A pinch of salt
A pinch of vegetable oil
7g dry baker's yeast (if you are using fresh yeast, you need around 12-15g)

To complete the dish, you will need:

3 store-bought sheets of puff pastry, each weighing approximately 250g each.

Cách làm

Mix the all-purpose flour, fresh milk, salt, vegetable oil, and yeast together. Then, gradually add in the water until the dough separates from the sides of the bowl.
If the dough is too sticky, add more flour; if it's too dry, add additional water. Cover the dough and let it rest for around 2 hours, or until it has expanded to about 2.5 to 3 times its original size.
Then, divide the bread dough into 3 equal parts. Roll out each part to about half the size of a puff pastry sheet.
Place a piece of the rolled-out bread dough on a sheet of puff pastry and fold it in half so that the puff pastry encases the bread dough.
Flatten the dough to about 1.5mm thick. Then, fold it in thirds once more and flatten it again to about 1.5cm thick.
Repeat this process with the remaining two pieces of bread dough.

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bread-puff-pastry---bánh-mì-tách-lớp--(2).jpg 557 KB

bread-puff-pastry---bánh-mì-tách-lớp--(6).jpg 1.31 MB

Cut the dough into pieces to form the bread, the size is entirely up to you. I used a chopstick to poke a few holes in the dough, to give it that traditional Italian Focaccia look. :p

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bread-puff-pastry---bánh-mì-tách-lớp--(5).jpg 536 KB

bread-puff-pastry---bánh-mì-tách-lớp--(3).jpg 501 KB

Allow the dough to rise for about 45 minutes.
Bake the bread in an oven preheated to 180°C (356°F) for 15 minutes, or until the bread turns golden brown.
You can store the bread in the freezer if you're not going to eat it straight away. Just remember to let it thaw before eating or you can reheat it in the oven or an Airfryer. However, I wouldn't recommend reheating it in a microwave as it can ruin the texture and won't taste as good.

Wishing you all successful baking!