How to Make Parmesan Garlic Focaccia

Basic Focaccia Recipe
Yield: 1 full sheet pan

Ingredients
Bread flour 1815g
Water ~80F 1270g
Salt 50g
Dry yeast 18g (Fresh yeast 36g)
EVOO 90g
Rosemary 2 bunches
Garlic 3 heads
EVOO to roast garlic
Grated Parmesan
Maldon salt

1. Put water, oil and yeast in a bowl. Leave for 10 minutes.
2. Mix flour and salt in a mixing bowl. Add the liquid mixture from step 1.
3. Mix by hand or in Hobart on speed 1 until just combined.
4. Mix on speed 2 for 10 minutes for the gluten to develop.
5. Place in an oiled (EVOO) bus tub, cover, and place in a warm spot for 45 minutes until doubled in size.
6. Pour EVOO on a pan and spread around, especially the sides.
7. Pour the dough into the pan. Fold the dough across itself.
8. Proof for another 40 minutes (you can do it in a warm spot or use the proof setting in the combi).
9. Once proofed, spread the dough on the sheet pan as evenly as possible. Dimple the dough, add garnish of your liking, and sprinkle maldon salt.
10. Bake at 475F for 8-10 minutes or until golden brown.
11. Smear the roasted garlic on the focaccia with a pastry brush.

Simple Romesco Recipe
Red bell pepper 3-4 ea
Sun-dried tomatoes 3-5 ea
EVOO t.t.
Salt t.t.
Pepper t.t.
Lemon juice t.t.
Nuts (optional)

1. Roast bell pepper on the stove top for a good char.
2. Scrape off the char and deseed.
3. Blend the roasted bell pepper, sun-dried tomatoes and EVOO.
4. Add salt, pepper and lemon juice to taste.