1. Put all the materials in the bucket of the bread machine except for the materials used for brushing the surface;
2. After 2 kneading procedures for 30 minutes, the dough exhibits such a fascia;
3. Collect the rounds into a basin, and ferment at room temperature to 2 times the size;
4. Pour the dough directly into the baking pan. I use a non-stick baking pan. If it is not for oiling,
5. Press gently with your hands to spread around. When it reaches the state on the right of the picture, the dough has retracted. Cover it with plastic wrap and let it rest for 15 minutes;
6. After 15 minutes, continue to press around with your hands until it is the size of a baking pan, and ferment at room temperature for one hour;
7. After one hour, dip your fingers in olive oil and poke holes on the surface of the dough. Don't poke the dough too hard, and continue proofing for 20 minutes;
8. After 20 minutes, brush a layer of olive oil on the surface of the dough, and put rosemary on it. The rosemary can be inserted into the hole just poked and sprinkled with a little salt;
9. Preheat the oven, set the temperature to 160 degrees, for 30 minutes, top and bottom fire, bread/cake mode; put the baking tray into the preheated oven, the lower level;
10. Take out the baking tray 2 minutes in advance, take out the bread and place on the grill, brush a thin layer of olive oil on the surface of the dough while it is hot.
11. Cut into pieces when eating and serve as staple bread.
Tips:When the dough is pressed by hand, it will not be pressed in place at a time. It needs to be proofed for 15 minutes before continuing; the actual baking temperature is 200 degrees, and the time is about 23 minutes.
