📷 Salmah dendar
3 cups flour divided½ teaspoon salt1 tablespoon sugar2 teaspoon instant yeast½ cup extra virgin olive oil divided1 cup warm water2 tablespoon fresh rosemary chopped2 teaspoon salt
line a baking tray with parchment paper. In a stand mixer add all dry ingredients.Stir to combine and add 2 tablespoon olive oil and warm water slowly with the machine running at low speed.Mix until the dough comes together and is no longer sticky. If too dry add more water 1 tablespoon at a time. If too wet add in flour 1 tablespoon at a time.Transfer the dough to a bowl rubbed lightly on the inside with olive oil.Cover with a clean towel and let rise for about 60-90 minutes and has almost doubled in size.
Dust your work surface with flour and place dough on it.Punch the air out of the dough and divide into two evenly sized pieces.Form each piece into a ball and roll out with a rolling pin to desired shape, I made oval ones. Place the dough onto the prepared baking tray.Drizzle or lightly brush a little olive oil over each loaf and press into it with your finger tips to form the focaccia dimples. Sprinkle lightly with salt and rosemary leaves.
Preheat the oven to 200°C degrees.Once the dough has risen slightly (about 20 minutes while the oven preheats), place the dough into the oven and bake for 22 minutes until lightly browned