ROSEMARY & GARLIC FOCACCIA


Ingredients:

FOR THE DOUGH

4-1/4 cups EMPEROR HARD WHEAT FLOUR
2 tsp iodized fine salt
3 tsp EMPEROR’S BEST INSTANT YEAST
1-3/4 cups water
2 tbsp olive oil

FOR THE TOPPINGS

4 cloves garlic, chopped
1/2 cup olive oil
1 tbsp dried rosemary

Procedure:

  1. Combine dough ingredients except olive oil in a bowl fitted with a bread hook attachment. Mix at low speed for about 3 to 5 minutes.
  2. Gradually add oil while kneading at medium speed until the gluten is fully developed (around 5 to 10 minutes).
  3. Cover with cling wrap or damp cloth and ferment for 1 hour.
  4. Transfer dough into an oiled 16x12 inch pan. Lightly flatten dough to fit pan and proof for about 1 hour or until almost double in size.
  5. Make indentations/dimples on top of dough then sprinkle with toppings. Bake at 200°C for about 15 to 20 minutes or until golden brown.

Makes 16 pieces rectangular slices. 


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