Rosemary and Garlic Focaccia

Bahan-bahan

360g or 1.5c 86f/30c water + additional 20g

10g 2 1/3tsp sugar

25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan

450g or 3.5c bread flour (12.7% protein)

4g or 1 1/4 tsp yeast

12g or 2tsp salt

Several Sprigs of Rosemary

3-4 cloves of garlic, minced

Petunjuk

1: Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with a wet hand. cover and let rise for 30 min.

2:After 30 min, add 20g water, yeast, and salt and mix with a very wet hand.

3: Cover and ferment at room temp for 30 min then do a strength building fold and slap and fold. Cover and let rise for 30 more minutes.

4: Complete a second strength building fold and slap and fold.

5: Cover and allow to ferment in the fridge for 4-24 hours.

6: Load dough into a 12" cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple the dough and stretch it out into the pan. Cover and let proof for 1 hour 15min.

7: Next, drizzle top of the dough generously with olive oil, rosemary, and garlic, then dimple with your fingertips. Cover and let proof once more for 1 hour.

8: Liberally salt with flaky salt then bake in 500F / 260C oven for 15-18min.