Garlic and Herb Autolysed Focaccia

Instructions

1. 1

   In a large mixing bowl, combine 500g of all-purpose flour and 350ml of water. Mix until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest for 30 minutes to autolyse.

2. 2

   After 30 minutes, add 10g of salt and 7g of instant yeast to the dough. Mix well until the ingredients are fully incorporated.

3. 3

   Add 50ml of olive oil to the dough and knead it until the oil is fully absorbed and the dough becomes smooth and elastic.

4. 4

   Fold in 10g of minced garlic and 5g of mixed dried herbs into the dough until evenly distributed.

5. 5

   Transfer the dough to a well-oiled baking pan, spreading it out to fill the pan. Cover with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

6. 6

   Preheat your oven to 220°C (428°F).

7. 7

   Once the dough has risen, use your fingers to create dimples all over the surface of the dough. Drizzle a little more olive oil on top if desired.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.

9. 9

   Remove from the oven and let it cool slightly before slicing and serving. Enjoy your Garlic and Herb Autolysed Focaccia!