Garlic & Rosemary Focaccia

Program: Bake

Pre heat temp: 180°C

Pre heat time: 10 mins

Cook temp: 180°C

Cook time: 25 mins

Ingredients:

• 1 1/3 cup warm water (about 45°C)
• 2 tsp sugar
• 1 1/2 tsp active dry yeast
• 2 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil
• 1 tsp salt
• 3 sprigs fresh rosemary
• 5 cherry tomatoes, slit half
• 2 tbsp garlic, sliced
• 1 small onion, sliced

Preparation:

1. Add warm water and sugar to the bowl 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 mins until the yeast is foamy.
2. Add gradually flour, olive oil and salt with the above yeast ferment. Knead the dough continuously for 15 mins and stretch the dough to make it spongier.
3. Remove dough from the mixing bowl, and shape it into a ball. Grease the mixing bowl with olive oil, then place the dough back in the bowl and cover it with a damp kitchen towel. Place bowl in the microwave oven select keep warm / ferment mode and press START.
4. Turn the dough onto a floured surface, and roll it out into a large rectangle until that the dough is about 1/2-inch thick. Cover the dough again with the damp kitchen towel, and let the dough continue to rise for another 20 mins in keep warm mode in IFB microwave oven.
5. Select the program and preheat oven to 180°C. Transfer the dough to a rectangular oven safe glass bowl / casserole. Use your fingers to poke deep dents all over the surface of the dough.
6. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary, salt, cherry tomatoes, sliced garlic & sliced onions.
7. Place the bread in the oven and bake for 25 mins, or until the focaccia is slightly golden and cooked through.
8. Remove from the oven, and drizzle with a little more olive oil if desired. Once slightly warm. Slice and serve.