Rosemary Whole Wheat Focaccia

Overview

A very classic Italian flatbread, with pure bran added, fresh rosemary instead of dry spices, a healthy bread with low fat and sugar.

Put all the ingredients except the brushing ingredients into the bread machine bucket;
After 2 kneading procedures for 30 minutes, the dough will appear like this fascia;
Round into a basin and ferment at room temperature until doubled in size;
Pour the dough directly into the baking pan. I use a non-stick baking pan. If it does not need to be brushed with oil,
Gently press it with your hands to spread it around. When it reaches the state on the right in the picture, the dough has shrunk. Cover it with plastic wrap and let it rise for 15 minutes;
After 15 minutes, continue to press around with your hands until it is the size of the baking pan, and ferment at room temperature for an hour;
After one hour, dip your fingers in olive oil and poke holes on the surface of the dough. Don’t poke holes through the dough too hard. Continue to rise for 20 minutes;
After 20 minutes, brush a layer of olive oil on the surface of the dough and add rosemary. The rosemary can be inserted into the hole just poked and sprinkled with a little salt;
Preheat the oven, set the temperature to 160 degrees, time 30 minutes, upper and lower heat, bread/cake mode; put the baking sheet into the preheated oven, lower layer;
Take out the baking pan 2 minutes in advance, take out the bread and put it on the grill, brush a thin layer of olive oil on the surface of the dough while it is hot,
When eating, cut it into pieces and make it into staple bread.