Pan de Focaccia al Romero

Ingredientes

• 360 ml Warm water (110 F)
• 9 g Active yeast
• 15 g Olive oil
• 15 g Sugar (or honey)
• 9 g Salt
• 500 grams Bread flour
• 60 ml Olive oil
• 8 - 10 Cherry tomatoes (whole or cut in half)
• 100 g Mozzarella
• 2 sprigs Rosemary
• 3 - 4 sprigs Thyme
• 1 tbsp Garlic sea salt
• 4 - 5 Basil leaves
• 60 ml Olive oil
• 2 sprigs Rosemary (fresh)
• 3 - 4 sprigs Thyme
• 1 small Red onions (sliced)
• 4 Garlic cloves (sliced (optional))

Preparación

1. 1

   Yeast mixture - In a mixing bowl or measuring cup, combine warm water (110°F), yeast, oil, and sugar. Stir and set aside to foam for 3 minutes.

2. 2

   Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.

3. 3

   Knead - Transfer to a well-dusted worktop and knead for 4 to 5 minutes. Alternatively, knead in a stand mixer with a hook attachment on medium speed for 3 minutes.

4. 4

   Bowl - When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

5. 5

   Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume. You can also leave it to rise in the fridge overnight.

6. 6

   Shape - Once the dough is doubled in size, generously grease a 9 x 13 sheet pan or 8-inch cast iron pan with olive oil and line with parchment paper. Transfer the dough to the pan and spread the dough with your fingertips.

7. 7

   Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 60 to 90 minutes or until it almost doubles in volume.

8. 8

   Oven - About 30 minutes before baking, preheat the oven to 400°F / 200°C / Gas Mark 6.

9. 9

   Assemble - Dip your fingers in water or olive oil. Then, dimple (make holes) in the dough by pressing/poking in with your fingers. Dot the bread with your choice of toppings. Cast iron pan - I've used cherry tomatoes, mozzarella, rosemary, thyme, and garlic sea salt for the one in the cast iron pan. Rectangle pan - And, I've used rosemary, thyme, sliced garlic, and sea salt for the focaccia in the rectangle pan.

10. 10

    Bake - Transfer the dough to a hot oven and bake for about 25 to 30 minutes, or until golden brown on top. Then, transfer to a cooling rack for 10 minutes.

11. 11

    Cool - Transfer to a cooling rack for 10 minutes before slicing. Garnish with more fresh herbs and sea salt.

12. 12

    Rosemary Red Onion Focaccia: Follow the same process, but dot the top with rosemary, thyme, red onions, and garlic cloves and drizzle with olive oil.