Description
Substitute warm water with warm whey when you make this focaccia my way :)
Ingredients
Scale
- For the dough
- 3–4 cups of bread flour ( I used King Arthur’s unbleached bread flour)
- 1tbsp of instant yeast
- 2tbsp crushed fresh rosemary
- 1tsp salt
- 1tsp sugar
- 4cloves of freshly squeezed garlic
- 2tbsp of olive oil
- 1cup of warm whey (I subbed whey for the water which is the original way to go – Curd or milk would also be a good idea should you want to try)
- 2tbsp warm water
- Some more warm water as need to get the right consistency
- For the Garnish
- 1 cup of cherry tomatoes (any kind)
- 2 sprigs of Rosemary
- 1–2tbsp of olive oil
- 3small onions diced
- 2tbsp fresh garlic chives, chopped
Instructions
- In 2tbsp of warm water, add the sugar & yeast and allow it to froth
- In the meantime, combine flour and salt and all the chopped herbs and spices and mix dry
- Add the olive oil and mix
- Add the frothing yeast to the flour and mix in well
- Now add the warm whey and knead either in your mixer or by hand
- Knead until it is a smooth ball that lifts off without sticking to the sides of the bowl
- Put a plastic cover (I often use grocery bags) and let it sit for a couple of hours
- About 15 minutes before the dough time is up, chop your onions and chives
- Get your pan ready and sprayed and set the oven to 350 deg. F
- Take dough out and punch down to release the air.
- Roll or knead it out to the shape of the pan (I used a rectangular one)
- With the knuckle of you index finger, make dots or dips in the spread dough
- Brush with olive oil
- Arrange your tomatoes appealingly (:
- And you onions and chives
- Allow this to sit for about 20 minutes (keep covered if need be) This will help the dough to rise a bit more)
- Bake for 25-30 minutes, until you see that the crust is brown and the top is starting to brown lightly too.
- Remove, cut and eat…
- Prep Time: 20 mins
- Cook Time: 30 mins