Focaccia

• servings: 1 loaf
• active time: 30mins
• total time: 1 day

Ingredients

280g bread flour

190ml water (lukewarm)

1tsp salt and extra pinch to garnish

1tbsp sugar

1tsp dry yeast

1tsp olive oil and 1/2 tsp to garnish

5g rosemary

Directions

Dough:

Add bread flour, salt, sugar, yeast to a bowl and combine. Add and mix in water with spatula, kneading dough until it sticks together.

Gloss surface with olive oil. Wrap the bowl with a plastic wrap or secure a kitchen towel with a rubber band.

Leave the dough in the fridge overnight (8~24hrs*).

Baking:

Lay the dough in a tray and let it rest for an hour.

Stretch it out and let it rise again for 15mins (if it's cold put it in the oven at 40°C for 5 mins).

Press holes into the bread and gloss once more with a bit of olive oil, and garnish with a pinch of salt and rosemary.

Preheat the oven to 160°C fan (180° conventional oven) and bake for 25mins or until golden brown.

Notes

Putting it in the fridge is optional. The alternative is leaving the dough to rest for about 1 to 2 hrs. Leaving it in the fridge simply enhances the taste. (I left mine in for a day) Although I've heard you can keep it in for up to a couple days!

Be generous with the olive oil before putting it in the fridge, especially if you wrap it with a towel to prevent the dough from drying out and getting crusty.

Mae sure your indents are deep, they rise up very easily!