1. Put the high powder, salt, sugar, yeast, 25 grams of olive oil and water into the bucket of the bread machine
2. Start the dough mixing program, and make a smooth dough
3. Put it in a barrel and ferment to double the size
4. Put the fermented dough into the baking tray and squeeze it to vent and relax for a while
5. Press the loosened dough again with your hands until it is as big as the baking pan
6. Put it in the oven and cover with a damp cloth for secondary fermentation
7. After 40 minutes of fermentation, take out the baking tray and poke small holes in the dough with your fingers
8. Ferment for another 40 minutes
9. Prepared ingredients: Take a small bowl and add appropriate amount of olive oil and dried rosemary, chopped thyme, and black olives and cut into slices
10. Brush a layer of vanilla oil on the fermented dough
11. Then sprinkle a little garlic salt evenly
12. Finally, insert the black olive slices into the holes in the dough
13. Preheat the oven well, bake at 180 degrees for 30 minutes
14. I took it out half the time and brushed it with vanilla oil
15. Then continue to bake in the oven until the end
16. The focaccia bread is complete, ready to be removed from the oven, cut into pieces and eaten, it can be eaten with the remaining spice oil and it is very fragrant
Tips:Use enough olive oil on the surface to reflect the authentic Italian flavor. Don’t worry about too much oil. In the end, the dough will absorb all the oil. Cut into pieces when you eat. It can be served with vegetable salad and cheese. It’s great.
