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Greetings from doudousis👭
Focaccia is my FAVORITE bread to bake. In sum, it’s hard to beat focaccia (pronounced foh-kah-chuh) in the effort-to-reward category. If you are intimidated by bread baking, this is the recipe I suggest making first, both for its simplicity and flavor. After all, this focaccia bread recipe is a simple peasant bread recipe, a recipe that has removed the fear of the bread baking process for many. This is the perfect recipe on how to make the best focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside and is perfect to serve with dinner, soups, stews, or even sliced in half and used for sandwiches.
Extra-virgin olive oil is what makes focaccia taste so unbelievably delicious. It adds to the texture as well as the flavor of the bread. I truly believe that the secret to the best focaccia bread is using a great-tasting olive oil. You don’t need to spend lots of money, just use the olive oil you enjoy. I love rosemary focaccia, so I always use rosemary on my focaccia as rosemary just enhances the whole bread and the flavor of the bread. Thermomix recipe just makes focaccia bread even easier. This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt.
Ingredients
500g bread flour
1 tsp sugar
1 ½ tsp dried instant yeast
30g olive oil
350g warm water (37C)
1 tsp fine salt
Cherry tomatoes (halved)
Rosemary
Coarse sea salt for sprinkling
PREPARATION
Lightly oiled a wide bowl and set aside
Place flour, sugar, oil, yeast, water and fine sea salt in mixing bowl and mix 20sec/speed 6
Knead 2 mins
Transfer sticky dough into an oiled bowl
Drizzle a little more olive oil on the surface. Cover with cling wrap and let it proof for 1-2hours (doubled in size)
Towards the end of rising, oil the baking tray with olive oil & set aside.
Spread dough out on the baking tray and shape it and leave it to proof for another 30 mins.
Preheat oven to 220C
Using oiled fingertips, make “dimples” to the risen dough and press tomatoes that were halved onto the dough.
Sprinkle some rosemary herbs and coarse sea salt (IMPORTANT).
Bake 20mins (220C) or until golden brown.
Allow to cool on baking tray for 5 mins then transfer to the wire rack. Eat warm and enjoy with toast bread.
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