focaccia

🥘 Ingredients

• flour 500 grams
• salt 10 grams
• instant yeast 8 grams
• water 400 grams
• olive oil 68 grams
• olive oil 34 grams
• garlic 2 cloves
• rosemary 1 tbsp
• salt 1 tsp
• sea salt 1 tsp

1. 1

   In a large bowl of a stand mixer, add the flour , salt , and instant yeast . Using the dough hook attachment mix for 30 seconds to a minute to combine.
2. 2

   Add the water and olive oil and mix on low speed for 2 minutes. Increase the speed to medium and mix until a good level of gluten has developed, use the windowpane test to check. This should take about 10-15 minutes.
3. 3

   Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 1 hour. Place in an oven with just the light on if your kitchen is cold.
4. 4

   While the dough is rising, prepare the topping. In a small bowl, combine the olive oil , garlic , rosemary , and salt . Set aside.
5. 5

   When the dough has doubled in size, transfer to a lightly oiled 330×460mm rimmed baking sheet. Gently stretch the dough to fill the pan. If the dough springs back, let it rest for 5 minutes and then continue stretching. Cover the dough and let rise until puffy, about 30 minutes. If your pan is not non-stick you may want to line it with baking paper.
6. 6

   Adjust an oven rack to the middle position and preheat to 220°C.
7. 7

   Using your fingertips, press dimples into the dough. Brush the dough with the topping mixture. Sprinkle with the sea salt .
8. 8

   Bake until golden brown, about 20 minutes. Transfer to a wire rack and let cool for 5 minutes. Remove from the pan and let cool completely on a wire rack. Cut into squares and serve.