Happy Cooking with LG SolarDom: Baking Italian bread, Focaccia

 This time I think about making the bread with my  LG SolarDom, well because the convection function the oven is very hot and it's great for making bread.

I use  LG SolarDom for many months now, and the good point that I like is the heat, hehe, so when I think about making this Italian bread, I want to use my LG SolarDom to bake it, because this kind of bread need a lot of heat and the higher the better ^^. But with convection oven you need to reduce the temperature for 20°C. as the fan will make the bake good drier, so, for convention oven user, your temperature will be 220°C. 
Simple bread with simple ingredients ^^, Focaccia is one of my favorite breads. You don't need many ingredient, flour, yeast, sugar, salt, water and the most important thing olive oil for this bread. Most of the ingredients is common, the extra is fine semolina (optional), dried herbs and flaky sea salt. Flaky sea salt is use because it can be sprinkle over bread easily, but if you don't have and use table salt, you need to sprinkle it very lightly because the table salt is finer and can be taste saltier too. 
When moving the dough from the bowl, try your best not to knock the air out of the dough you need it to crate large air pocket in your Focaccia (I think my is a bit less than I want, haha). 

 Focaccia

Make 30cm bread

 300 g ......................... Bread flour
6g ............................... Instant yeast
6g ............................... Salt
6g ............................... Light brown sugar
85ml .......................... Olive oil*
210ml ........................ Water*

.................................... Fine semolina for dusting (optional)
.................................... Flaky sea salt
..................................... Dried oregano, or Dried Italian seasoning
..................................... Olive oil (extra), for oiling the pan and drizzling the bread

*I have to note about the water, you may need less or more, but I put the amount the I use into the recipe. And the olive oil, it seen a lot but you will use all of them at last, start by adding some of the oil into the dough then use the rest on each step.

 Put flour, instant yeast, sugar into a bowl, whisk to combine, add  salt whisk again. Pour 210ml of water and 55ml of olive oil into the bowl.

 Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Pour some of the olive oil on the work surface, take the dough out of the bowl and knead, knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable and smooth, note that this dough is very wet and sticky.

 Pour the rest of the olive oil into a bowl, put the dough into the bowl, and roll the dough to cover the dough with olive oil.
Cover with plastic warp and let the dough rise for 1 hour.

 Brush 30cm baking pan with olive oil (extra), sprinkle with Fine semolina.
Slowly pour the dough out of the bowl, be gently you need to keep most of the air bubble in the dough, so there is no knocking the dough here.
Gently pull the dough to spread it to fit the pan.
Put the pan in a large plastic bag and let the dough rise until double in size (depend on the weather, it will be 40 minutes to 1 hour).

Before baking: 
For  LG SolarDom user, 10 minutes before baking select the convection function, select 200°C. and set timer for 10 minutes.
For convention oven user preheat the oven for 220°C.

 Drizzle the dough with olive oil (extra), and use your finger to make deep dimples, push them all the way through the dough to the bottom.
 Drizzle the dough with more olive oil (extra) if you like, sprinkle with flaky sea salt and dried oregano or Dried Italian seasoning.

Put the bread in the oven select the convection function, select 200°C. and set timer for 20 minutes.
Bake for 18-20 minutes or until the Focaccia is golden brown and the bottom of the bread sound hollow when tap. 

Happy Cooking with LG SolarDom: Baking Italian bread, Focaccia