1.5 tspFresh rosemary, chopped finely You can use any fresh or dried herbs
2tspDry active Yeast
250ml ( 1 cup)Warm Water plus extra if needed
4tbspOlive Oilplus extra for drizzling on top
2-3Garlic Cloves, finely chopped
Rosemary, Sea salt for topping
Mix warm water, yeast and sugar in a small bowl. Keep it in a draft free place for about 5 minutes, or until the mixture is frothy.
Combine the flour, salt, and chopped rosemary in a large bowl.
Make a well in the center and pour in yeast mixture and olive oil. Form a dough and turn out on a well floured surface.
Knead the dough using the heels of your hands pushing the dough away from you and fold the top half of the dough back towards you, and press down. Then press out again, stretching and folding back. If the mixture feels too dry, add water, 1 Tbsp at a time. Knead the dough for about 8-10 minutes. You should get a slightly sticky, soft, smooth dough.
Transfer this dough to a greased bowl. Cover with plastic wrap and place it in a draft-free place for about 1-2 hours or until the dough has doubled in size.
Pre heat the oven to 200 C. Line a baking tray with baking paper.
Take out the proven dough on a floured surface. Gently deflate the dough and flatten the dough a bit.
Using a rolling pin or your hands, stretch and flatten the dough to make an 8" or 9" circle. Let it proof again in a draft free place for about 20 -30 minutes, or until puffy.
Once its risen, make indents on the bread surface using your fingers. Drizzle over some olive oil; scatter garlic, sea salt, and rosemary.
Place it in the preheated oven and bake for 20-30 minutes, until golden brown. Drizzle some more olive oil on top, if you wish.
Transfer to a cooling rack. Let cool for 15 -20 minutes before tearing in!! Enjoy!
Herb & Garlic Focaccia - https://www.tashasartisanfoods.com/blog/ -April 28, 2018