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 Rosemary fresh – chopped
10g Garlic- chopped
75ml Olive oil
Flake Salt 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 pan and leave until doubled.
Sprinkle olive oil, rosemary, garlic and flake salt 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.