Garlic Rosemary Herb Focaccia

Ingredients

·         480ml  warm water (between 38-43°C)

·         2 teaspoons granulated sugar

·         2 teaspoons instant  dry yeast

·          60ml  extra virgin olive oil

·         1 Tablespoon kosher salt

·         565g-630g all-purpose flour or bread flour 

TOPPING & PAN

·         75ml extra virgin olive oil or more as needed

·         2 garlic cloves, minced

·         3–4 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary

·         sprinkle of coarse salt and freshly ground black pepper

Instructions

1.     Dough : Whisk 240ml  water , 2 tsp sugar, and 2 tsp yeast together in the bow of  your stand mixer fitted with a dough hook or paddle attachment.

2.     Cover and allow to rest for 5 minutes.

3.     Add the remaining water, olive oil, salt, and  130g  flour. Beat on low speed for 20 seconds.

4.     Add  440g more flour. Beat on low speed for 2 minutes.

5.    If the dough is still sticking to the sides of the bowl, add the last 60g  flour.

6.    Turn the dough out onto a lightly floured surface. With lightly floured hands knead the dough for 3 -4 minutes.

7.  Lightly grease a large bowl with a teaspoon of oil. Place the dough in the bowl turning it to coat all sides in the oil. cover the bowl with aluminium foil, Plastic wrap, or clean kitchen towel.   

8.  Allow the dough to rise at room temperature for 2-3 hours or until double in size. 

9.  Generously grease a 12×17 inch baking pan (with at least 1 inch tall sides) with 2 tablespoon of olive oil.     

10.   Flatten the dough: When the dough is ready, punch it down to release any air bubbles.

11.   Place on the oiled baking pan, then stretch and flatten the dough to fit the      pan. Don’t tear the dough. If it’s shrinking , cover it with a clean towel abd let it rest for 5 - 10 minutes before continuing.

12.     Cover the dough tightly and let it rest in the refrigerator for at least one hour and upto 24 hours) The longer it rests, the better the flavour. (Recommended at least 12 hours)

13.   Remove the dough from the refrigerator and let it at room temperature.  Keep it covered.  It may rise a little during this time, but not much.

14.   Preheat oven to 232°C.  

15.   Toppings: Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.

16.   Using your fingers, dimple the dough all over the surface. Drizzle on the olive oil topping and spread it all over the top. Sprinkle with a little coarse salt and freashly ground black pepper.

17.   Bake for 20-23 minutes or until lightly browned on top. If desired, Broil on high for the last minute to really brown the top.

18.   Cut and serve hot.  Cover leftover focaccia tightly and store at room temperature for 2 days or in the refrigerator for 1 week. To reheat the slices, you can use the microwave or bake in a 300°F (149°C) oven for 5 minutes.

---