1. Put all the ingredients in the dough into the bucket of the bread machine in the order of liquid first, then solid, put the yeast in the middle of the flour, and put the salt and sugar diagonally. Choose the dough mixing function;
2. After the procedure is over, take out the dough, round it and put it in a bowl, and put a layer of olive oil on the surface (outside the formula);
3. Put it in the oven and select the fermentation function to ferment for 1 hour;
4. Wash small tomatoes and fresh rosemary, mix them with Italian herbs, olive oil, and appropriate amount of salt, soak them evenly;
5. After the dough has been fermented to twice its size, take it out and vent;
6. Brush the baking pan with a layer of olive oil (outside the recipe);
7. Put the vented dough into the mold, poke some pits with your hands, and brush a layer of olive oil. The olive oil here is directly used to soak the small tomatoes in the bowl;
8. Press small tomatoes and rosemary on the dough, sprinkle with salt and black pepper;
9. Put it in the preheated oven, middle level, upper and lower fire, 200 degrees, bake for 20 minutes;
10. Finished product.
Tips:1. Focaccia must be eaten hot before it is delicious;
2. Spices can be matched as you like.
