bread flour – 400g
wholemeal flour – 100g
instant yeast – 11g
salt – 2 tsp
garlic paste – 5 cloves
olive oil – 3 tbsp
fresh rosemary – 3 stalks
Sprinkle the yeast over the warm water. Let stand for a few minutes. mix all ingredients & knee till smooth.
Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don’t over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
Preheat the oven to 180-200 degree C.
Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
Cut into pieces with a pizza wheel or sharp knife. Serve immediately.