无麸质佛卡夏香草面包
Gluten Free Focaccia Bread
Fermentation Ingredients /发酵材料
Yeast/酵母粉 - 1 pkt (11g）
Water/温水 - 250g (Warm water/50 C)
Sugar / 糖 - 10g
Other Ingredients/其他制作材料
Goglufree Millet Bread flour/ 小米面包粉- 1 pkt.
Sea Salt/海盐- 1/4 tsp
Sugar/糖 - 20g
Olive oil/橄榄油 - 20g
Egg/蛋- 2 pcs
Baking Powder/发粉 - 3g
Baking Soda/泡打粉 - 2g
Apple Vinegar/苹果醋 - 10g
Topping / 外层装饰
Fresh Rosemary/迷迭香-2 stalk
Mixed herb/香料 -1 tsp
Sea Salt/海盐 - 1 tsp
No Egg(Aquafaba) recipe/ 无蛋素蛋白食谱
Ingredients/ 素蛋白材料：
Chickpeas juice /鹰嘴豆汁 - 100g
Apple Vinegar / 苹果醋 - few drop
Aquafaba YouTube recipe/素蛋白制作视频
https://youtu.be/PjdO5ISl2uA
Beating Aquafaba / 素蛋白打发
https://youtu.be/pTxiK-jtaUM
步骤/step:
跟随以上的视频将鹰嘴豆汁打发成素蛋白后，接着第7的步骤取代鸡蛋来进行即可。
Follow the above You tube video to beat the chickpea juice into Aquafaba , and then proceed to step 7 to replace the egg will do.
温馨提示：我在这食谱采用两种不同的橄榄油，普通橄榄油使用在烘培上，初级（Extra Virgin)橄榄油含有不饱和脂肪不耐高温，所以只用来沾酱汁食用。
Reminder: I use two different olive oils in this recipe. Regular olive oil is used for baking. Extra Virgin olive oil contains unsaturated fats and is not resistant to high temperatures, so it is only used for sauces.
步骤1: 取出小包装的酵母粉。
Take out the small package of yeast powder .
2. 将酵母倒入碗中然后加入10g 的糖。
Pour yeast into a bowl and add 10g of sugar.
3.将温水-250g（50 度或冷热对半的温水） 倒入碗中搅拌均匀后放置在不通风的地方进行发酵。
Pour - 250g of warm water (50 degrees or half of hot and cold water) into a bowl, stir well, place a side for fermentation.
4. 将全鸡蛋（2颗）放入大碗中，然后用机器打匀直到发泡（中速大约1分钟)
Put the whole egg (2 pieces) into a large bowl, then beat it with the machine until it foams (about 1 minute at medium speed)
5. 将糖20g 加入（糖份量可自行调整或选择不放）
Add sugar 20g (Optional)
6. 再次将糖和鸡蛋糊打匀。（中速1至2分钟左右）
Beat the sugar and egg mixture again. (about 1 to 2 minutes at medium speed)
7.接着将发酵好的酵母水加入，然后先用括刀搅拌均匀。
Add in the yeast water, and then mix it with a spatula.
温馨提醒：如果发酵不成功的话（超过10分钟）有两个因素，也许忘了加糖或温水太热将酵母里的菌类杀死了。这时就须用新的酵母粉来取代了.
Gentle reminder: If the fermentation is unsuccessful (more than 10 minutes), there are two factors. Maybe you forgot to add in sugar or the warm water is too hot to kill the fungus in the yeast. At this time, new yeast powder must be used instead.
8. 将小米面粉/盐/橄榄油同时倒入蛋糊中。
Pour in the millet flour / salt / olive oil into the egg mixture at the same time.
9.过后用打蛋器将面糊打发均匀。
After that, beat the batter with an egg mixer.
注意事项⚠️：面糊粘性高，所以搅拌器要以高速来搅拌，当面糊用搅拌器搅拌时，面糊会像“龙卷风”般朝着搅拌器往上卷，这时无需惊慌，只需将搅拌器拉高，面糊就会自动的往下退了。高速搅拌时间大约1-2分钟后停机。 PS：停机时请注意，如果即刻停机的话，会有大把面糊粘在搅拌器上，为了让面糊自动的撒落，只要逐渐地减低机器的速度，然后将搅拌器慢慢的提升，面糊就会随着慢速度而掉落了。
Attention ⚠️ : the batter has high viscosity , so the mixer needs to stir at high speed. When the batter is stirred with the mixer, the batter will roll up towards to the mixer like a "tornado”. At this time, there is no need to panic. Just pull the mixer up, and the batter will automatically fall back. High speed mixing time is about 1-2 minutes.
Please note that if the mixer is stop immediately, there will be a large amount of batter stuck on the mixer. In order to make the batter drop automatically, just gradually reduce the speed of the mixer, and then slowly raise the mixer, the batter will fall with the slow speed.
10. 用括刀沾上橄榄油后将四週的面糊括干净，特别是面糊的底部，确保所有的面糊都必须搅匀。
Dip in the olive oil with a spatula and clean the batter around, especially at the bottom of the batter. Make sure that all batters are well mixed.
11. 第二次再次用最高速将面糊搅拌，细心观察面糊会随着搅拌的时间越长随而变得更细滑。高速搅拌至3-5分钟后，当面糊越来越光滑时即可停机。（时间可自行掌控，可视面糊的滑度而定）
The second time, mix the batter with the highest speed again. Carefully observe that the batter will become finer and smoother with the longer mixing time. After mixing at high speed for 3-5 minutes, stop the machine when the batter becomes more and more smooth. (time can be controlled, depending on the smoothness of the paste)
12.必要时沾上少许的油在括刀上，然后再将四周括干净。
If necessary, dip a little oil into the batter and clean it around with a spatula.
13.接着最后的步骤将发粉和泡打粉一起倒入面糊中然后将醋淋上去实行"ENO 效果" 让面包更松软。
The final step is to add in the baking powder and soda into the batter, and then pour in the vinegar on it to make the bread softer.
14. 接着用括刀搅拌，然后再用机器快速的搅拌（少过一分钟）即可。
Firstly use the spatula to stir it and then change to machine and mix it quickly (less than one minute).
15. 准备四方型的烤盘，然后将烤盘抹上一层油，然后将面糊倒入铺平后静待发酵。（当面糊发到一倍以上的体积时，即刻将烤盘取出）
Prepare a square baking pan, then brush the pan with oil, then pour the batter into the pan and let it ferment. (when the batter is double up the size then take out the baking tray immediately)
16. 准备好外层装饰的材料（迷迭香/香料/海盐/橄榄油）
Get ready some topping ingredients (Rosemary / spices / sea salt / olive oil)
17. 烤箱预热160度 （10分钟)
Preheat oven 160 degrees (10 minutes)
18. 将手指沾上橄榄油然后在面团上轻轻按压出一小洞，然后将迷迭香草放入小洞中（参考下图）
Dip your fingers in olive oil and gently press a small hole in the dough. Then place Rosemary in the hole (see below)
19. 接着将香料和海盐陆续撒在面团上，然后将适量的橄榄油淋上去。
Sprinkle the mixed herb and sea salt and then slowly drizzle some olive oil on the dough.
20. 放入烤箱- 烤160度 （35-40分钟）（烤箱有别，请自行拿捏）
Put in the oven - bake at 160 degrees (35-40 minutes) (The temperature of your oven might be different please adjust accordingly )
21. 将面包探熟器或者牙签插进取出后如果干净的话就证明面包已经熟了。然后放在铁架上退热最少30分钟后才切片享用。
After baking, test the bread with the bread temp probe. If it is clean when being pulled out. Or it can be replaced by toothpick. After that place the bread on the cooling rack at least 30 min before slicing.
22. 如果想要尝试道地或更健康的吃法的话，可以将一些黑醋和初级橄榄油參在一起然后沾面包来吃。
If you want to try something authentic or healthier, Try to mix some black vinegar with the virgin olive oil and dip it in bread.
23. 烤熟后的面包外层上传来一阵阵结合了橄榄油和迷迭香的味道，简直让人欲罢不能。
The bread combines the taste of olive oil and rosemary, which is really delicious! Enjoy !
