Rosemary focaccia recipe, perfect crunchy base, fluffy bread. Forced rise method.

Rosemary Focaccia
Ultra fast rise using a basin of water
Savoury focaccia topped with olives and semi dried tomatoes.
INGREDIENTS
500g Plain Bread & Pizza Flour - Strong, high protein plain flour.
400ml luke-warm water
250g punnet of mini roma cherry tomatoes
3 sprigs of fresh rosemary
Maldon sea salt flakes or murray river salt flakes
1 and 1/2 cups of extra virgin olive oil
2 cloves of garlic
1 tablespoon (14 grams) of dry yeast
1 tablespoon caster sugar
A few good grinds of black pepper
1 teaspoon fine table salt
¼ - ½ cup of fine semolina
100g Pitted Black Kalamata olives
100g Feta - firm crumbly type.
METHOD
1. Wash rosemary, add three small sprigs of rosemary and 2 or 3 crushed cloves of garlic and roughly 1 and a 1/2 cups of oil to a small saucepan and heat on low until bubbles start, do not fry the rosemary or overheat the oil.
Set oil aside to cool
2. Wash and halve the cherry tomatoes, sprinkle with sea salt flakes, freshly ground black pepper and olive oil.
Place cut side up in a small foil lined baking tray. Bake at 190 degreesC for 20 minutes.
3. Pour 400ml of warm water into a medium sized bowl, scoop out around 100ml with a smaller bowl, add just under
14grams of dried yeast and 1 tablespoon of sugar, mix and set aside to begin activating.
4. In a large mixing bowl add 500g flour and the salt, pour in 3 tablespoons of the rosemary oil and the yeast water
mix with a butter knife add the rest of the water in 100ml lots and knead in the bowl until it begins to come away
from the sides of the bowl.
5. The dough should be too wet and sticky to knead so work it in the bowl, stretching and folding it one handed for at
least five minutes.
Or just put everything for the dough in a stand mixer with a dough hook and mix on medium low for 10 minutes.
6. Scrape the dough off the bowl, cover with ¼ cup of the rosemary oil then turn over
to ensure it is completely covered in the oil, you may need to use a spatula. Cover with cling film then sit/float the
bowl in a basin or warm water 35-40c. The water needs to be just slightly warmer than body temp. Leave to rise until
doubled in size. You can stretch and fold it every ten minutes to increase aeration,
7. Slice the pitted olives in thirds, cube the feta into small .5cm cubes.
8. Pour ¼ cup of the rosemary oil into the bottom of a large roasting pan, sprinkle the bottom of the pan with crushed sea salt flakes, and then a fine layer of semolina
9. Once the dough has doubled in size, stretch it out and fill the bottom of the baking pan, poke holes through the dough using fingers, poke the semi dried tomatoes, olives and feta into the dough in regular intervals,
sparsely sprinkle on some of the rosemary leaves stripped from the sprigs used to infuse the oil. Then drizzle the
foccacia with more of the rosemary oil and sprinkle on more salt.
10. Let the dough rise again, if the kitchen is cold half fill the kitchen sink with warm water and half fill the original bowl with warm water and sit the bowl in the water and sit the bread on top, the water should not touch the pan.
11. Once the dough has risen again bake it at 220 for 20 minutes or until cooked.
12. Let cool for 5 minutes, run a knife around the edge of the bread to ensure it will release from the pan. Turn out on a cooling rack lined with baking paper then flip back the right way using a second cooling rack.

[@mihaelapopoiu7351]

Sembra molto deliziosa la tua focaccia!
A me piace molto la focaccia Ligure Genovese ma è da provare anche la tua variante golosa! 🍀

[@namratabangera2755]

I can absolutely see this recipe on the front page of Khal,com. You should definitely add it there. I love your cooking style
............