Bakin' Bread

So I spent some of the rainiest rainy day making my first ever focaccia (rosemary, garlic and sea salt). It tasted awesome, especially eating it as soon as it came fresh out of the oven! 

Recipe for Rosemary, Garlic and Sea Salt Focaccia:

2.5 cups plain flour

2 teaspoons of dried yeast

1/4 cups parmesan cheese

1 tablespoon freshly chopped sage

3 teaspoons sea salt flakes

1 cup (250ml) warm water

1/4 cups olive oil

2 tablespoons chopped rosemary

3 cloves garlic, thinly sliced

Sift flour into a large bowl, then stir through the yeast, cheese, sage and 1 teaspoon of the salt.

Gradually stir in the water and 2 tablespoons of the oil.

Knead on a floured surface for roughly ten minutes, or knead in a mixer for about five minutes; either way the dough should be smooth and elastic.

Place the dough on a oiled oven tray. Press into a 24 cm round (this is what the recipe said, however I pressed it out into a square, the shape of a baking tray I had). Cover in plastic wrap and stand in a warm place until dough doubles in size. Try placing it on a tray over a sink of hot water with a towel covering it to keep the warm air in.

Preheat oven to 220 degrees Celsius or 200 fan forced.

Combine rosemary, remaining oil and the sliced garlic.

Remove plastic wrap from dough, then sprinkle the oil mixture evenly(ish) over the dough. Sprinkle the sea salt over the dough.

Bake focaccia for 25 - 30 minutes. It should look nice and golden brown.

Place it on a wire rack to cool.

Eat some while its warm!