FOCACCIA (Instant Yeast)!

FOCACCIA (Instant Yeast)!
Recipe yields, one 9”x13” pan
INGREDIENTS (DOUGH):
500gm Bread Flour
400ml Water
1tbsp Sugar
6gm Instant Yeast
2tsp Salt
1tsp Dried Rosemary (*optional)
2tbsp Olive Oil
INGREDIENTS (TOPPINGS):
A Handful Cherry Tomatoes (halved)
Fresh Rosemary
Olive Oil
BAKING (using Innofood KT-V88 Convection Oven):
Bake in preheated oven @230c (Top+Bottom Heat + Convection mode) for 20 minutes.
NOTE:
1. For overnight dough, chill dough in refrigerator for 12-18 hours. Bring dough back to room temperature before transferring into baking pan. Final proof & then bake.
2. Store leftover focaccia in airtight container (room temperature) up to 3 days.
3. Reheat before serving.