Focaccia [no Knead Bread]
1.
Knead all the ingredients in the dough part into a smooth dough, knead in the dried tomatoes
2.
Leave it to ferment for about 1 hour until it is twice as big
3.
Take out the exhaust, divide into 2 doughs, let stand for about 20 minutes
4.
After standing, roll it into a suitable cake shape and ferment to 2 times the size
5.
Brush the dough with olive oil, poke a few small holes, stuff some rosemary, garlic, tomatoes, and sprinkle some black pepper
6.
Preheat the oven to 200 degrees, and bake at 190 degrees for about 20 minutes
Tips:
1. Ingredients can be replaced
2. No whole wheat flour can be made directly with high-gluten flour