Focaccia bread

#focaccia #breadmaking #fluffy&high #rosmary

Ingredients:

• 300ml warm water

• 150ml milk

• 14g yeast

• 750g flour

• 20g salt

• 60g olive oil

Method:

1. Combine yeast and 1/3 of the water and milk and let rest until it bubbles (you may add a little sugar which will help activate the yeast. I usually don’t);

2. Form a volcano with the flour and mix in the yeast/water/milk mix;

3. Add the remaining water and mix;

4. Add salt and olive oil;

5. Mix until all ingredients are combined then let rest for at least one hour (it should be placed in a previously oiled container covered with a damp cloth);

6. Mix the dough trying not to add in too much flour;

7. Spread a spoon of oil over an oven tray then rub your palms with some olive oil and use your hands to spread the dough onto the tray surface;

8. Cover your dough and wait for 20 more minutes;

9. Dig some little holes all over the dough and add olive oil, rock salt and rosemary over it;

10. Cook at 180 Celsius for around 30 minutes or until the focaccia surface turns brown (remember to oil its surface at least twice during the cooking).

* Salt is to be added once the yeast has activated and has been mixed in the flour.

* Water should be around 37 Celsius.