沒機會去希臘,先學做這款希臘橄欖麵包Eliopsomo。因為製作簡單,做之前沒抱太大期待,但是。 。 。沒想到這款麵包的口味遠超預期,橄欖油、橄欖和迷迭香的搭配讓這款麵包口味異常不同,重未沒吃過這樣味道的麵包,一定會找機會再做一次。推薦你有時間一定也試一下。

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I haven’t had a chance to go to Greece yet, first time to try this Greek olive bread Eliopsomo. The recipe is simple, I didn’t expect much before doing it, but. . . Unexpectedly, the taste of this bread is far more than expected. The combination of olive oil, olives and rosemary makes this bread taste so different. I really love it. If you haven’t eaten such a taste of bread, you will definitely find an opportunity to make it too.

If you like this video, please help give me a thumb up, and welcome to [SUBSCRIBE] my channel. I will try to share more delicious baking to everyone. Your encouragement is very important for me.

★ 濕麵粉 | The Wet Ingredients
幹酵母 | Dry active yeast 6g
糖 | Sugar 8g
溫水 | Warm water 300g
中筋麵粉 | All-purpose flour 28g

★乾麵粉 | The Dry Ingredients:
中筋麵粉 | All-purpose flour 600g
海鹽 | Salt 4g
橄欖油適量 | Olive oil

麵團發酵 | Dough fermentation
麵團發酵1小時
Cover and rise 1 hour

★麵包餡 | Bread filling
橄欖油適量 | Olive oil plus more for filling
醃製橄欖切片 | Chopped Kalamata olives
切碎的迷迭香 | Chopped rosemary

塑形後麵團二次發酵 20 分鐘
Second rise for 20 mins after shaping

★ 烘培 | Bake
260攝氏/華氏500 烘烤 20 分鐘
260°C / 500°F Steam Bake 20 mins

感謝觀看,喜歡拜託幫忙點贊和訂閱
Thanks for watching, a thumb up is appreciated

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