Originally posted September 25, 2016

Rosemary focaccia bread

Rosemary focaccia bread by csthay

basic focaccia bread, you may use it as a sandwich bread, or eat as a snack.

Ingredients

  • 400 grams Strong flour / Bread Flour, sieved
  • 4 grams Dried Yeast, For the dough
  • 8 grams Salt, For the dough
  • 1 cup Warm water (For winter season), For the dough
  • 1 teaspoon Honey, For the dough
  • 1 tablespoon Extra Virgin Olive Oil, For the dough
  • As need Extra Virgin Olive Oil, For panning
  • 1 sprig Rosemary, For panning
  • As need Salt, For panning
4 people

Directions

Mix the Group (A) and (B) ingredients in a bowl, then mix them well in the bowl with a scraper.
Knead the dough on the table about 10~15 minutes until the gluten is formed, evidently, the dough is smooth and silky. Check the gluten of the dough by gently pulling it to two different way, the gluten is firm when the skin is hardly torn apart.
Leave the well-kneaded dough back into the bowl and cover with cling film, leaving in the room temperature to ferment for 1 ~ 1 1/2 hour.
Arrange a piece of baking paper on the baking pan, sit the fermented dough on it and gently press and pull the dough wider. Cover with a cling film and let the dough rest for another 10 minutes.
dip the olive oil with fingertips, then poke on the dough to make some holes all over the surface of the dough.
Drizzle with olive oil, scatter with the rosemary leaves and sprinkle some salt.
Set the focaccia bread into the 200°C preheated oven to bake for 15~20 minutes, remove the bread from the oven when satisfied brown. Remove the bread from the hot pan immediately to avoid rough heat, cool on a rack.

For more cooking picture, please visit
https://veggiemeatlicious.blogspot.my/2016/09/yeast-product-in-its-simplest-form.html

1 hour

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