Focaccia

Overview

I especially like to eat salty bread with spices. Slice it and dip it in some Italian sesame oil when eating. Not to mention how fragrant it is.

Tags

• baking
• bread machine yeast
• high gluten flour
• olive oil
• rosemary
• fine sugar
• salt
• sea salt
• water

Ingredients

Steps

1. 1 Heat the required water until it feels warm, add yeast and sugar, and let it sit for 15 minutes;

   

2. 2 Then mix the salt and flour, add the ingredients in step (1) after mixing, use a kitchenaid (the mixing stick is a round crook) to stir the flour into a ball, then add olive oil, then stir into a relatively smooth dough, put it in a large bowl coated with oil,

   

3. 3 Cover the surface with film or tin foil;

   

4. 4 Heat the oven, not too hot, just feel warm to the touch. Turn off the heat, turn on the box light, put the dough inside, and set the timer for about 90 minutes;

   

5. 5 The dough taken out is about 2 times the original size, and it has been fermented, haha;

   

6. 6 Apply or spray a layer of vegetable oil on the baking sheet and spread evenly;

   

7. 7 Pour in the dough, spread the dough evenly, and then brush a layer of oil on the surface;

   

8. 8 Use your fingers to poke holes evenly on the surface of the dough. The distance between holes is about 1 inch. There is no strict rule;

   

9. 9 Peel the rosemary leaves from the branches, insert them into the holes, sprinkle sea salt evenly on the surface of the dough, let it sit for 30 minutes, put it in the second level of the preheated oven, put a pan of water on the bottom layer, bake for 25 minutes, 375--400°F, until it makes a "porphyrin" sound when pressed.