Favorite Focaccia

First post this year, so hello everyone and hello 2021

For perfect focaccia bread with an amazing texture and flavour, I encourage you to try this recipe. Originally from: https://justonebiteplease.com/2017/08/17/focaccia-al-rosmarino/

If this is the first time for you making focaccia bread, it would be helpful to watch the YouTube video to master the kneading and folding technique.

Bread starter ingredients:

• 1 cup water
• 1-1/2 cups plain flour
• 1/4 teaspoon instant yeast

Bread ingredients:

• The prepared bread starter
• 2-1/2 cups plain flour
• 1/2 cup water
• 1/2 teaspoon instant yeast
• 1/3 cup olive oil
• 1-1/2 teaspoons sea salt

The bread starter method:

1. In a bowl, mix the water, instant yeast and plain flour with a spatula and beat well.
2. Scrape down the bowl sides and clean off the spatula.
3. Cover with cling wrap and let it rest in a dark warm place throughout the night.

Next day…

The bread method:

1. Pour the water over the prepared bread starter to loosen the starter and make it easier to transfer to a larger mixing bowl. Then, add the olive oil, instant yeast and half the plain flour amount.
2. Beat the ingredients well using a spatula till you get a smooth batter.
3. Add the remaining flour and sea salt. The fold to combine and beat till the dough becomes shaggy.
4. Scarpe the dough out of the mixing bowl onto the work bench.
5. Knead the dough for few minutes until the dough becomes elastic and smooth. Round the dough into a ball.
6. Spray a bowl with olive oil and place the dough into it. Cover with cling wrap and let it rest in a dark warm place for an hour.
7. Uncover the dough. Then, transfer it onto oiled work surface.
8. Stretch and fold the dough. Place it back into the bowl and cover with cling wrap to rest for another hour.
9. Place a sheet of parchment paper on a wooden chopping board. Sprinkle the parchment paper with fine semolina and leave it aside until needed.
10. After the dough has fermented for a hour, oil the work surface again with olive oil.
11. Uncover the dough and turn it onto the oiled work surface.
12. Stretch and shape the dough into rectangle. Then, place the dough onto the parchment paper.
13. Cover the dough with plastic wrap and let it rest for an hour in a dark warm place.
14. Uncover the focaccia and brush the top with olive oil.
15. Using your fingertips to press and dimple the surface of the focaccia. Then, drizzle olive oil and sprinkle coarse sea salt. Add fresh rosemary and cherry tomatoes and (whatever delish you want to add).
16. Use the pizza peel to slide the focaccia onto an oven tray turned upside down. Bake in a preheated oven to 200^o for 20 to 24 minutes or until the top is golden brown.
17. Remove the focaccia from the oven and place on a wire rack to cool.
18. Cool the focaccia for 20 minutes before cutting.
19. Store focaccia bread in your pantry covered with cling wrap. Otherwise, freeze it and when you want to serve it, thaw the bread to room temperature then heat it in the oven.