Rosemary Focaccia Bread
Large Bowl , Sieve , Baking Pan
- 7¼ ml Extra Virgin Olive Oil
- ⅛ cloves Fresh garlic, minced
- ⅛ tbsp Fresh thyme, chopped
- ⅛ tbsp Fresh rosemary, chopped
- ⅛ tsp Ground black pepper
In a cold pan, combine olive oil, garlic, thyme, rosemary, and the black pepper. Turn on the heat, stirring occasionally until aromatic, but don’t let the garlic turn brown. Set aside.
- 19¼ ml Warm water
- ⅞ g active dry yeast
- ⅛ tsp sugar
In a bowl with warm water, add the dry yeast and sugar and stir 1-2 times. Set it aside for 5 minutes for the yeast to rise.
- 25¼ g All purpose flour
- ⅛ tsp salt
- Large Bowl
In a large bowl, sieve the flour in and make a well in the centre. Add 1/4 of the garlic-olive infused oil and the yeast mixture that we made before into the bowl. Lastly, add the salt. Mix all the ingredients and knead it into a dough that becomes soft and smooth. (You can add a little extra flour if it’s too sticky) Oil the sides of the bowl, and put a warm dampened cloth over the bowl to cover. Leave it for 1 hour.
- Baking Pan
After 1 hour, heat the oven to 200C, Transfer the dough (should be all puffed up), into a baking pan that is oiled with the garlic-olive infused oil.
Spread out the dough in the baking pan, making sure that it’s even from all sides. Use your fingers to make dimples the the dough and then add the remaining leftover of the garlic-olive oil and spread it all around. Let the dough sit for another 10-20 minutes until it’s puffed up slightly. Put it in the oven and bake for about 15-20 minutes until it’s golden brown. Let it cool for about 10 minutes after you take it out from the oven.
After cooling, cut the bread however you like it to be! I cut this one into small bite sized rectangular pieces (approx 20-25 pieces)