Taiwanese Focaccia
Taiwanese Focaccia
Ingredients
For the Focaccia Dough
- 500 g bread flour
- 500 g water
- 10 g salt
- 5 g yeast
For the Topping
- 2 tablespoons scallion oil, as needed
- 3 garlic, cloves, chopped
- 1 tablespoon ginger, chopped
- 1/2 cup scallions, sliced
- 1 teaspoon chili flakes, or to taste
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
In a large bowl, combine the bread flour and water. Mix until the flour and water are just combined and no dry spots remain. Cover the bowl and let the dough rest for 30 minutes to autolyse.
⏱️ 30 min
- 2
Add the salt and yeast to the dough. Mix until the salt and yeast are fully incorporated into the dough. This may take a few minutes of gentle kneading or mixing with a spatula.
⏱️ 5 min
- 3
Transfer the dough to a clean, lightly oiled container. Allow it to bulk ferment for 3 hours at room temperature. During the first 2 hours of bulk fermentation, perform stretch and folds every 30 minutes. To do this, gently stretch a portion of the dough upwards and fold it over itself, rotating the bowl and repeating until all sides have been folded. This will be 4 sets of stretch and folds.
⏱️ 180 min
- 4
After bulk fermentation, gently turn the dough out onto a lightly floured surface. Divide the dough into approximately 300g portions (this recipe yields about 3 portions). Gently shape each portion into a tight ball. Let the shaped dough balls rest for 10 minutes.
⏱️ 15 min
- 5
After resting, gently shape each dough ball into a log. Place the shaped dough logs on a lightly floured or parchment-lined tray. Cover loosely and allow them to proof until they have doubled in size. This can take 60-90 minutes depending on room temperature.
⏱️ 90 min
- 6
While the dough is proofing, prepare for frying. Heat about 4 cups of oil in a deep pot or Dutch oven to 175°C (350°F). Ensure there is enough oil for the focaccia logs to be submerged.
⏱️ 5 min•🌡️ 175
- 7
Once proofed, carefully place one or two dough logs into the hot oil, ensuring not to overcrowd the pot. Fry until they are golden brown on all sides, turning occasionally. This usually takes about 3-5 minutes per side, depending on the size of the log. Remove from oil and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining dough logs.
⏱️ 10 min•🌡️ 175
- 8
While the focaccia is frying or immediately after, prepare the topping. In a small pan, heat the scallion oil over medium heat. Add the chopped garlic and chopped ginger and sauté until fragrant, about 1-2 minutes.
⏱️ 3 min
- 9
Add the sliced scallions to the pan and mix until they are fragrant and slightly softened, about 1 minute.
⏱️ 1 min
- 10
Spread the sautéed garlic, ginger, and scallion mixture evenly over the fried focaccia logs. Top with chili flakes for extra flavor. Cut the focaccia into desired pieces and serve immediately.
⏱️ 2 min
Kitchen Tools
Taiwanese Focaccia
For the Focaccia Dough
- 500 g bread flour
- 500 g water
- 10 g salt
- 5 g yeast
For the Topping
- 2 tablespoons scallion oil, as needed
- 3 garlic, cloves, chopped
- 1 tablespoon ginger, chopped
- 1/2 cup scallions, sliced
- 1 teaspoon chili flakes, or to taste
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
In a large bowl, combine the bread flour and water. Mix until the flour and water are just combined and no dry spots remain. Cover the bowl and let the dough rest for 30 minutes to autolyse.
⏱️ 30 min - 2
Add the salt and yeast to the dough. Mix until the salt and yeast are fully incorporated into the dough. This may take a few minutes of gentle kneading or mixing with a spatula.
⏱️ 5 min - 3
Transfer the dough to a clean, lightly oiled container. Allow it to bulk ferment for 3 hours at room temperature. During the first 2 hours of bulk fermentation, perform stretch and folds every 30 minutes. To do this, gently stretch a portion of the dough upwards and fold it over itself, rotating the bowl and repeating until all sides have been folded. This will be 4 sets of stretch and folds.
⏱️ 180 min - 4
After bulk fermentation, gently turn the dough out onto a lightly floured surface. Divide the dough into approximately 300g portions (this recipe yields about 3 portions). Gently shape each portion into a tight ball. Let the shaped dough balls rest for 10 minutes.
⏱️ 15 min - 5
After resting, gently shape each dough ball into a log. Place the shaped dough logs on a lightly floured or parchment-lined tray. Cover loosely and allow them to proof until they have doubled in size. This can take 60-90 minutes depending on room temperature.
⏱️ 90 min - 6
While the dough is proofing, prepare for frying. Heat about 4 cups of oil in a deep pot or Dutch oven to 175°C (350°F). Ensure there is enough oil for the focaccia logs to be submerged.
⏱️ 5 min•🌡️ 175 - 7
Once proofed, carefully place one or two dough logs into the hot oil, ensuring not to overcrowd the pot. Fry until they are golden brown on all sides, turning occasionally. This usually takes about 3-5 minutes per side, depending on the size of the log. Remove from oil and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining dough logs.
⏱️ 10 min•🌡️ 175 - 8
While the focaccia is frying or immediately after, prepare the topping. In a small pan, heat the scallion oil over medium heat. Add the chopped garlic and chopped ginger and sauté until fragrant, about 1-2 minutes.
⏱️ 3 min - 9
Add the sliced scallions to the pan and mix until they are fragrant and slightly softened, about 1 minute.
⏱️ 1 min - 10
Spread the sautéed garlic, ginger, and scallion mixture evenly over the fried focaccia logs. Top with chili flakes for extra flavor. Cut the focaccia into desired pieces and serve immediately.
⏱️ 2 min