Rosemary focaccia 65c tangzhong method

Ingredients

• Recipe adapted from 松本洋一（Soleil 面包教室）

Ingredients:

• 200g bread flour
• 4g instant dry yeast
• 10g caster sugar
• 3g salt
• 20g milk powder
• 124g water (I added 60g, substituted most of the water with tangzhong)
• 100g tangzhong
• 15g fresh rosemary, finely chopped
• 20g olive oil

deco:

• olive oil
• cheese powder

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Preparation

• Method:
  
  1. Add tangzhong and all ingredients except the liquid and olive oil in a bowl, gradually add water and knead well. Add olive oil and knead to form smooth elastic dough.
  2. Spray water on dough and place in a container. Cover and let it proof for 60 mins.
  3. Punch down the dough, and roll into a ball. Let it rest for 10 mins.
  4. Flatten the dough into a round shape (I used 6" cake pan)
  5. Place the dough into grease pan. Let it proof for another 30 45 mins. or 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 cheese and bake in the pre-heat oven at 200C for 25 mins

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