Rosemary Focaccia Bread

AuthorLe-ThermiqueCategoryDifficultyIntermediate
Yields1 Serving
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins
INGREDIENTS :
Baking Pan: 9x13 inch (23x33 cm)
 500 g strong white bread flour
 320 g warm water
 20 g granulated sugar
 2 tbsp olive oil + extra for greasing
 1 tbsp active-dry yeast
 2 tsp flaky sea salt
 1 lemon zest only
For The Topping
 2 sprigs fresh rosemary, stalks removed
 1 large fresh tomato or 1 cup cherry tomatoes
 10 pitted black olives, slice 3 pieces each (optional)
 ½ tsp flaky sea salt
 2 tbsp olive oil
COOKING METHODS :
1

WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.

2

KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2

OR
- Select preset mode R "KNEAD" Auto Settings Timer : 3 Minutes / Speed: 2 / Temperature: 37°C

Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.

- Follow the instruction for 1st Rise for 1 hour.

3

Punch, Shape the dough and 2nd Rise
- Use your hand to punch and flatten the dough to release the air.

- Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick. Cover the dough again with the plastic wrap, and let the dough continue to rise for another 30 minutes.

4

- Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking pan). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet) all over the surface of the dough.

- Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles, tomatoes, olives and sea salt.

5

- Preheat oven 230°C for 20-25 minutes until golden brown.

- Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

Notes:
Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt. Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.

Nutrition Facts

0 servings

Serving size

Ingredients

INGREDIENTS :
Baking Pan: 9x13 inch (23x33 cm)
 500 g strong white bread flour
 320 g warm water
 20 g granulated sugar
 2 tbsp olive oil + extra for greasing
 1 tbsp active-dry yeast
 2 tsp flaky sea salt
 1 lemon zest only
For The Topping
 2 sprigs fresh rosemary, stalks removed
 1 large fresh tomato or 1 cup cherry tomatoes
 10 pitted black olives, slice 3 pieces each (optional)
 ½ tsp flaky sea salt
 2 tbsp olive oil

Directions

COOKING METHODS :
1

WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.

2

KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2

OR
- Select preset mode R "KNEAD" Auto Settings Timer : 3 Minutes / Speed: 2 / Temperature: 37°C

Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.

- Follow the instruction for 1st Rise for 1 hour.

3

Punch, Shape the dough and 2nd Rise
- Use your hand to punch and flatten the dough to release the air.

- Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick. Cover the dough again with the plastic wrap, and let the dough continue to rise for another 30 minutes.

4

- Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking pan). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet) all over the surface of the dough.

- Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles, tomatoes, olives and sea salt.

5

- Preheat oven 230°C for 20-25 minutes until golden brown.

- Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

Notes:
Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt. Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.

Notes

Rosemary Focaccia Bread

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