Rosemary Focaccia Bread

Penasaran dengan roti-roti ala barat gaes hihihi
Biasanya sebelum bikin pasti baca dulu review nya para mahabesar netizen dengan segala keajaiban dan hamadahsyat komen-komennya hahhaa ini mah biasanya para cendikiawan dadakan kalau dah bahas politik .. ajegile kesannya membenci yang satu mendewakan yang lain.. eits sutralah biarkan saja menjadi kancah mereka yang berkepentingan kita mak-mak yuk maree masak sajo di dapur kita untuk keluarga tercinta biar semoga sehat dan bahagia..

Resep kali ini ga saya translet saya copy langsung saja.. kenapa ? karena takut transletannya acak adul malu-maluin.. jadi ketahuan kalau inggrissnya belepotan haha

Roti ini jangan ngarep kempus-kempus empuknya ala roti Indo yang mengedepankan keempuk'an haha texture luarnya cruncy dan dalamnya lumayan halus dan enak sih, cucok kalo di makan dengan soup atau tumisan yang ada kuahnya.. di celup-celup gitu atau di tarus di atasnya ala bruccheta.. karena basic roti-roti jaman lawas kayaknya cuma ragi tepung garam dan minyak.. thats it.. kadang ada yang pake gula kadang engga.. jadi jangan ngarep rasanya kayak kalau pake telor kuningnya doang, susu and butter dll..

Rosemary Focaccia Bread

This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt.

Total Time: 1 hour 35 mins
Prep Time: 1 hour 15 mins
Cook Time: 20 mins

Ingredients:

• 1 1/3 cup warm water (about 110°F*)
• 2 teaspoons sugar or honey
• 1 (0.25 ounce) package active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teaspoons flaked sea salt
• 2 sprigs fresh rosemary
• flaked sea salt

Directions:

1. Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
2. Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
3. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
4. Preheat oven to 400°F.  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 with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
5. Remove the plastic wrap, and transfer the dough to a large baking sheet.  Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
6. Bake for 20 minutes, or until the dough is slightly golden and cooked through.  Remove from the oven, and drizzle with a little more olive oil if desired.
7. Slice, and serve warm.

*Different people have different preferences on the thickness of their focaccia.  I err on liking a thicker bread, so if you want yours thinner, just roll it out a little more.  It will rise up considerably while baking.  :)
 https://www.gimmesomeoven.com/rosemary-focaccia-bread/