def: Focaccia – Satisfy your palate with this versatile Italian bread.
1kg Flour (all-purpose)
20g fresh yeast (or 15g active dry Yeast or 7g instant yeast)
20g Salt 750ml Water (not cold)
20g fresh Rosemary – chopped
10g Garlic- chopped
75ml Olive oil
Salt flakes to taste
Combine Flour, salt and add half the water, mix well.
Use 4 tbsp of water to dissolve the yeast in it.
Add rest of the water including the yeast water into the mixture.
Mix well until smooth about 6 – 8min.
Prove for about 30min – Knock back.
Place into an oiled Chasseur cast iron pan and leave until doubled.
Drizzle olive oil and sprinkle rosemary, garlic and salt flakes on top.
Bake at 220C for about 15-17 min. Half way through baking, sprinkle water into the oven with your fingers to create a bit of steam.