Receta de Focaccia de Romero y Ajo

Ingredientes

• 500 gram all-purpose flour ((maida))
• 10 gram (1 tablespoon) instant yeast
• 10 gram (1 tablespoon) white granulated sugar
• 1 tablespoon salt
• 2 tablespoon (30 ml) extra virgin olive oil
• 350 ml (approx 1 1/3 Cup) lukewarm water
• 1 Cup sliced cherry tomato
• 1 tablespoon fresh rosemary
• 1 tablespoon crushed garlic
• 2 tablespoon extra virgin olive oil

Preparación

1. 1

   --- Activate Yeast: ---

2. 2

   Combine sugar and water. Bring water to boil until sugar is dissolved completely. Allow water to become lukewarm. It should not be burning hot to the touch but still warm.

3. 3

   Add instant dry yeast in water. Mix it nicely to dissolve in water. Set it aside for 10 minutes to foam. Once the foam is formed on top, yeast is activated.

4. 4

   --- Prepare Dough: ---

5. 5

   Combine flour and salt in a mixing bowl or a stand mixer. Now pour the activated yeast mixture into small batches and form a smooth dough.

6. 6

   The dough will be sticky. Do not add more flour. Add olive oil. Knead the dough for 3 - 5 minutes. It will become non-sticky. In a stand mixer, you can churn it at high speed for 2 - 3 minutes. Focaccia does not require too much kneading.

7. 7

   --- Proofing: ---

8. 8

   Grease a large, spacious bowl with olive oil. Transfer the dough to a bowl. Cover it with a tight fitting lid. Keep the bowl in a warm place, such as inside the oven or microwave for 30 minutes.

9. 9

   After 30 minutes, the dough will become double in volume. This means it is ready for the next stage. If the dough is not double in volume, keep it a bit longer for like 1 hour for proofing.

10. 10

    --- Second Proofing: ---

11. 11

    Transfer the dough to a lightly greased kitchen counter. Knead the dough for 3 - 5 minutes to punch out all the air.

12. 12

    Grease a baking tray or a square/rectangular tin with a teaspoon of olive oil. Place the dough on the tray and with greased fingers give it a flat shape. Keep the thickness of not more than half an inch as it will double in height once baked.

13. 13

    Make dimples in the bread at an equal distance using your finger. Stuck cherry tomato, and rosemary in each dimple. Drizzle olive oil and sprinkle crushed garlic.

14. 14

    Leave the bread to proof or rise in volume once again in a warm place for 20 - 30 minutes.

15. 15

    --- Bake Focaccia: ---

16. 16

    Preheat oven at 200 degree celcius for 10 minutes.

17. 17

    Bake the focaccia at 200 degrees Celcius for 40 minutes in the middle rack of the oven until golden on top.

18. 18

    Transfer to a wire rack to cool down a bit. Brush with olive oil.

19. 19

    Cut focaccia into squares and enjoy!