Rosemary Whole Wheat Focaccia

Taste: Other; Process: Baked; Time: Several hours; Difficulty: Easy.

Steps to make Rosemary Whole Wheat Focaccia

Put all ingredients except for the brushing material into the bread machine barrel;

Run the kneading program twice for 30 minutes, until the dough forms a gluten film;

Round the dough and put it in a bowl, let it ferment at room temperature until it doubles in size;

Pour the dough directly into the baking pan. I use a non-stick baking pan. If not, brush with oil;

Gently press and spread the dough with your hands until it reaches the state on the right side of the picture. The dough will shrink back. Cover with plastic wrap and let it rest for 15 minutes;

After 15 minutes, continue to press and spread the dough with your hands until it is the same size as the baking pan. Let it ferment at room temperature for an hour;

After an hour, use your fingers to poke holes in the dough surface with olive oil. Don’t poke too hard to avoid piercing the dough. Let it rest for another 20 minutes;

After 20 minutes, brush a layer of olive oil on the dough surface, put rosemary on top, and insert the rosemary into the holes poked earlier. Sprinkle a little salt;

Preheat the oven to 160 degrees Celsius, bake for 30 minutes with upper and lower heat, bread/cake mode, and place the baking pan on the lower rack;

Take out the baking pan 2 minutes in advance, take out the bread and put it on the rack, and brush a thin layer of olive oil on the surface while it is still hot;

Cut into pieces and serve as a main course bread.