Rosemary Focaccia: 65C Tangzhong Method

Have you ever tasted the bread from Modesto's Restaurant? If you love bread with herbs then this is a must try. We had dinner there recently, the restaurant served the bread as starter which filled with flavour of olive oil and rosemary, the bread was supersoft and it was cut in small squares to dip in the balsamic vinegar. 

I'm not sure whether the bread was focaccia because no dimpled was spotted on the small square bread surface but I just couldn't resist myself in baking focaccia today. 

The original recipe is without using tangzhong but I wish to have a soft focaccia, adding tangzhong or water roux starter will ensure I have a soft and more elastic bread texture with a long lasting of freshness.  

The focaccia is rich with flavour of olive oil and rosemary, it tastes so good just by eating the bread without dipping the vinegar. 

Recipe for tangzhong, please refer to here

Recipe adapted from  松本洋一（Soleil 面包教室）

Ingredients:

200g bread flour

4g instant dry yeast

10g caster sugar

3g salt

20g milk powder

124g water (I added ~60g, substituted most of the water with tangzhong)

100g tangzhong

15g fresh rosemary, finely chopped

20g olive oil

deco:
olive oil
cheese powder

Method:

1. Add tangzhong and all ingredients except the liquid and olive oil in a bowl, gradually add water and knead well. Add olive oil and knead to form smooth elastic dough.

2. Spray water on dough and place in a container. Cover and let it proof for 60 mins.

3. Punch down the dough, and roll into a ball. Let it rest for 10 mins.

4. Flatten the dough into a round shape (I used 6" cake pan)

5. Place the dough into grease pan. Let it proof for another 30~45 mins. or the dough will double in size.

6. Coat one finger with olive oil and poke into the dough to make as many dimpled as possible. This is to ensure the bread is flat after baked.

7. Brush some olive oil on the dough surface. Sprinkle with cheese and bake in the pre-heat oven at 200C for 25 mins.

Happy Baking!