Italian Focaccia bread

1. Pour warm water into a basin and dissolve with yeast

2. Add flour, top with sugar and 5 grams of salt

3.90g onion diced

4. Put the diced onions together into the basin

5. Use a chef's machine to mix the first batch evenly, then mix the second batch with noodles

6. The dough is relatively wet and soft, so it is easy to develop gluten

7. Take another bowl, put a little olive oil at the bottom to prevent sticking, and then put the dough together (it is necessary to prevent sticking)

8. Cover the basin with plastic wrap and let it ferment in a warm place for 1 to 1.5 hours

9. During the process of dough fermentation, pour the remaining olive oil onto a baking tray and use a brush to apply oil to the bottom and all four sides

10. The dough should be doubled in size

11. Take out the dough as a whole and spread it evenly on the baking tray, so the seventh step of preventing sticking is very important

12. After flattening the dough, flip it over and let the other side also be coated with olive oil. Then sprinkle the remaining 5 grams of coarse salt on the surface, making sure to sprinkle evenly

13. Sprinkle chopped rosemary on the surface again

14. Place the baking tray in the oven and ferment for about 30 minutes until the tray is full

Preheat the oven to 200 degrees, place the second to last layer on top and bottom heat

The entire baking process takes about 20 to 25 minutes, depending on the maturity of the baking

17. If the surface of the bread is golden and the sides are soft and elastic, it means it's baked. After cooling, cut it into pieces or strips and enjoy