Rosemary Focaccia ( using BM250) by Sharron Wee

Rosemary Focaccia

Ingredients:

200g bread flour

4g instant dry yeast

10g caster sugar

3g salt

20g milk powder

64g water

100g tangzhong

15g fresh rosemary, finely chopped

20g olive oil

1-2 baby tomatoes/sundried tomatoes (sliced)

Method:

1. Add wet ( water/ TZ) followed by dry ingredients into the BM except the olive oil and salt. Press FUNCTION 8 ( Dough function) and let the machine run for a few mins. Add oilve oil and salt when first beep. Then allow the BM cycle to complete.

2. Once ready, the BM will Beep. Remove dough from BM, punch down the dough, and roll into a ball with your well floured hands. Let it rest for 10 mins.

4. Flatten the dough into a round shape (I used 6" quiche pan)

5. Place the dough into grease pan. Let it proof for another 30~45 mins. The dough will double in size.

6. Coat one finger with olive oil and poke into the dough to make as many dimpled as possible. This is to ensure the bread is flat after baked.

7. Brush some olive oil on the dough surface. Sprinkle with some chopped rosemary and placed the sliced tomatoes. ( I love to sprinkle some garlic salt as well )

Bake in the pre-heated oven at 200C for 25 mins.

(source: http://awayofmind.blogspot.sg/2012/02/rosemary-focaccia-65c-tangzhong-method.html?m=1)