Créé avec l’IA
Garlic and Herb Autolysed Focaccia
180 min 566 kcal par portion Moyen
Ingrédients
4 Portions
- all-purpose flour500 g
- water350 ml
- salt10 g
- instant yeast7 g
- olive oil50 ml
- minced garlic10 g
- mixed dried herbs5 g
Instructions
- 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
After 30 minutes, add 10g of salt and 7g of instant yeast to the dough. Mix well until the ingredients are fully incorporated.
- 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
Fold in 10g of minced garlic and 5g of mixed dried herbs into the dough until evenly distributed.
- 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
Preheat your oven to 220°C (428°F).
- 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
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
