Rosemary and onions Focaccia

Ingredients

WET
100g Tangzhong (water roux method)
64g water
20g extra virgin olive oil

DRY
200g bread flour
20g milk powder (can be substituted by creamer) 
10g castor sugar 
4g instant dry yeast
3g salt

10g fresh rosemary ( from NTUC finest / Cold Storage), 
 Pluck the leaves and chop into small pieces.
1/2 red onion (chop finely)
Toppings
1 tbsp extra virgin olive oil infused with rosemary leaves
Cherry tomato ( slice into half )
Methods

1. Place wet ingredients first followed by the dry ingredients. Sugar place along the sides and at the center use finger to gently dig a shallow hole (don't go all the way touching the wet ingredients) and pour yeast into the hole.

2. Choose DOUGH function on bread machine.

3. Dough function requires 1hr30min. Start the BM and it will mix for few mins and stop.

4. Leave the BM alone to let it finish it's job, this includes the 1st proof. When the BM is proofing, do not open the lid.

5. After 1hr30mins, the BM will beep that job is done. On a lightly floured top and flour your hands, remove dough from BM and gently punch the dough to release air and knead a bit. Dough is very sticky but this is normal. Roll into round ball and cove with cling wrap for 2nd proof for about 15mins. Brush your square baking tray with olive oil. Shape the dough into square shape and place it into the baking tray and gently spread to fit the tray shape .

6. Cover dough with cling wrap and proof for the 3rd time, requires 50mins or double the dough size.

7. Dip your index finger into the olive oil infused with rosemary and start to poke holes on the dough. The depth is about 1/2 inch deep. Brush the dough surface with olive oil infused with rosemary and sprinkle the rosemary as topping. I added cherry tomatoes into the holes.

8. Bake at pre-heated oven at 200 degrees for 20 mins.
 Special Thanks to Jenia and Yukie for sharing this wonderful recipes.