Rosemary and garlic foccacila recipe.

Hey readers,

 

Discover how to create the ideal focaccia bread, which combines a crisp surface with a soft, chewy interior.

 

This easy-to-follow recipe for garlic focaccia is appropriate for both beginning and seasoned bread bakers.

 Ingrdients.

* 500g strong bread flour, plus extra for dusting. 

* 7g dried fast action yeast. 

* 2 tsp fine sea salt. 

* 5 tbsp olive oil, plus extra for the tin and to serve. 

* 1 tsp flaky sea salt. 

* ¼ small bunch of rosemary, sprigs picked. 

* Two big garlic gloves.

Method. 

1. Fill a sizable mixing bowl with the flour. On one side of the flour, combine the yeast, and on the other, the fine salt. 

After that, combine everything; the initial separation stops the salt from killing the yeast.

2. Create a well in the centre of the flour, add 2 tablespoons of oil, and then slowly pour in 350–400 ml of tepid water until you have a little sticky dough (you might not need all the water).

 After flouring the work area, tip the dough onto it and scrape the dough off the bowl's sides. 

Knead the dough for 5 to 10 minutes, or until it is soft and less sticky. After placing the dough in a clean bowl and covering it with a tea towel, let it rise for an hour to double in size.

3. shallow rectangle (25 x 35 cm) of oil. Stretch the dough to fill the tin after tipping it onto the work surface. 

For a another 35–45 minutes, cover with a tea towel and let the proof sit.

4. Oven temperature set to 220°C/200°F fan/gas 7. Make ridges in the dough by pressing your fingers into it. 

Drizzle the bread with a mixture of 112 tbsp olive oil, 1 tbsp water, and the flaky salt. 

Insert rosemary sprigs and garlic slices into the dough's dimples.

5. Until browned, bake for 20 minutes. Drizzle 1-2 tablespoons of olive oil over the hot bread. 

If desired, add more olive oil and serve the squares warm or cold.

Enjoy!

Cheers for reading X