#230度焗爐焗22分鐘

Focaccia 最早流行於意大利北部與法國相連的地中海岸一帶，做法簡單發酵時間短。
Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough.
意大利人做Focaccia 麵包當正餐，配火腿肉、沙律或是燉煮的菜式，相等於我們白飯配小菜，幾乎每一個人都會做。
Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack.
Ingredients for one dough
一個麵團的份量
00粉或麵包粉300g
00 Flour or Bread flour
砂糖Sugar 6g
鹽Salt 6g
橄欖油 Olive Oil 15ml
新鮮酵母Fresh Yeast 7.5g(快速酵母 Instant yeast 4g)
溫水 Lukewarm water 186g
大蒜油 Garlic oil
大蒜去皮 2球莖
Peel garlic 2bulb
橄欖油 Olive Oil 300ml
Tray Size
托盤大小
240mm x 240mm Crunchy Structure 鬆脆結構體
290mm x 290mm Bread Structure 麵包結構體
Temp
230度焗爐焗上22分鐘
Pre heat oven 230C for 22minutes
綜合方法，我用的材料比例如下：
My comprehensive approach
The ratio of the ingredients I used is as follows
00粉或麵包粉100
00 Flour or Bread flour
砂糖Sugar 2.0
鹽Salt 2.0
橄欖油 Olive Oil 5.0
新鮮酵母Fresh Yeast 2.5 or 快速酵母 Instant yeast 1.25
溫水 Lukewarm water 62
有了比例就可以做，一般成年人180克麵粉，一家三口小朋友年齡不大的話，450至500克麵粉量已經足夠。先將溫水、糖和新鮮酵母拌勻激活酵母，麵包粉、鹽放盆裡拌勻，然後加入新鮮酵母水和橄欖油用手揉8-10分鐘待麵糰光滑，蓋上濕毛巾醒麵(一般我會放在膠盒做，蓋上膠盒蓋就可以了！)。