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| Tomato and rosemary focaccia |
After a hike on Sunday morning, there was a wish to eat focaccia, crispy hot bread with nice fragrance.
1. Make a bread dough with flour and 80% weight of water, 2 tbsp olive oil, 10gm salt, fresh rosemary and cut up dried tomato.
2. Knead well and spread out 1cm thin on a lined baking tray, poke dimples on the surface and drizzle olive oil on top generously, add more rosemary.
3. Let it rise to double thickness, bake at 220˚C for 20 minutes.
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