Rosemary Focaccia

Foreword

This is a super easy bread to make, that can take on many different fun shapes depending on the pan you use. Blending the fresh rosemary into the water infuses this bread with a delicious herbaceousness.

Ingredients

• 5.5g (~3 heaping Tbsp) fresh rosemary
• 7g (2 ¼ tsp) active dry yeast
• 12.5g (~2 Tbsp) green onion tops
• 185g (~1 ½ cups) all-purpose flour
• 1 tsp salt
• Olive oil
• Sea salt flakes

Directions

1. Blend the fresh rosemary with 100g of warm water.
2. Pour into a mixing bowl and add another 80g of water (this can be first added to the empty blender to pick up any remaining rosemary).
3. Add the yeast and allow it to bloom for around 5 to 10 minutes.
4. Use scissors to cut up the green onion tops into ¼ inch pieces and add them to mixing bowl.
5. Mix in the all-purpose flour and the 1 tsp of salt, until fully incorporated.
6. Cover with plastic wrap and proof until doubled in volume (~1 hour in a 92°F proofing setting of an oven).
7. Using a spatula gently knock down the dough, and pour it into a 6 inch square silicone pan (or a heavily greased non-silicone pan). Spread the dough evenly across the pan.
8. Cover again and continue proofing until doubled in volume (~45 minutes).
9. Heat the oven to 450°F, using convection bake mode. (If proofing in the oven, take the dough out first.)
10. When the oven is up to temperature, remove the plastic wrap. Spray or drizzle the dough with olive oil, and sprinkle with sea salt flakes.
11. Bake until the bread’s internal temperature is 212°F (around 20 to 25 minutes).
12. Allow the bread to cool for 5 minutes before turning out.
13. Put the focaccia on a wire rack and place it back in the oven to finish cooling, cracking the door a few inches (with the oven off).