Directions
I love baking focaccia, it is soft, spongy and salty. Now and garlicky, cause I added some garlic in the dough 😊
500 g pizza flour (550)
300 ml water, lukewarm
7 g dry yeast
1 tsp sugar
2 tsp garlic powder
2 tsp salt
4 tbsp EVOO
Topping
Cherry tomatoes, halved
Fresh rosemary
Fresh thyme
EVOO
In a small bowl add the yeast, sugar and 50 ml water and stir to combine, then set aside for 7-10 minutes.
In a stand up mixer bowl, whisk together the flour, salt and garlic powder, then add the yeast, remaining water an oil and knead (with a dough hook) until smooth and elastic, about 10 -15 minutes. Cover the bowl and let the dough rise for 1 hour.
Preheat the oven to 220 C and prepare a round tray with parchment paper.
Place the dough in the tray, drizzle some oil, cover and leave it to prove for another 30-45 minutes.
Oil your hands and press your fingers into the dough to make dimples. Sprinkle with rosemary, thyme and tomatoes and bake for 20-30 minutes.
If you want, drizzle with extra oil and serve warm 😊
Enjoy!
