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Freshly Baked in the Morning Focaccia
Freshly Baked in the Morning Focaccia

Before you jump to Freshly Baked in the Morning Focaccia recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is nowadays a lot more popular than before and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. While we’re constantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most likely, a lot of people believe that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. In reality, however, simply making a couple of minor changes can positively affect daily eating habits.

Initially, you must be extremely careful when you are shopping for food that you don’t automatically put things in your shopping cart that you don’t want to eat. For example, most likely you have never checked the box of your favorite cereal to find out how much sugar it contains. One wholesome substitute that can give you a good start to your day is oatmeal. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.

Obviously, it’s easy to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to freshly baked in the morning focaccia recipe. You can have freshly baked in the morning focaccia using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Freshly Baked in the Morning Focaccia:
  1. Provide 250 grams Bread (strong) flour
  2. Prepare 3 grams Dry yeast
  3. Use 3 grams Sugar
  4. Get 4 grams Salt
  5. Prepare 150 ml Water
  6. Take 2 tbsp Olive oil
  7. You need 1 to sprinkle on top Herb salt
  8. Prepare 1 Rosemary
Steps to make Freshly Baked in the Morning Focaccia:
  1. Add bread flour, dry yeast, and sugar into a bowl, and pour the lukewarm water over the yeast.
  2. After mixing well with a wooden spatula, add salt and olive oil and stir.
  3. Transfer the dough to a kneading board and knead thoroughly for about 10 minutes. Once the dough becomes smooth and shiny, roll it up nicely. Arrange the seam faced down in a bowl, tightly cover with plastic wrap and chill in the fridge. (6 to 8 hours) Good night!
  4. It's done if the dough has doubled in size and doesn't bounce back when pushed down with your finger. The dough should be more workable by having been rested in the fridge.
  5. Punch the dough down from the top and let the gas escape. Divide it into six pieces. I think it's best to do so while covering them with a dampened towel to prevent them from drying out.
  6. Roll them out with a rolling pin and shape. Coat the surface with olive oil and push a few hole shapes using the top part of a chopstick. Top with some rosemary or olives if you'd like.
  7. I used fish sausages as one of the toppings for my one year old son.
  8. Cover with plastic wrap and let them rise for 20 minutes using the bread-rising of the oven. Bake for 15 minutes in a preheated 210℃ oven. It's done once they're golden brown. Please adjust accordingly with your oven.
  9. Focaccias go well with cream stew and such, but my favorite is to make a bacon sandwich.

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