Garlic focaccia almost no knead bread

This one is another internet modified recipe. Our penchant for garlic bread continues, much to Papa's chagrin...'oh why another tempting bread with the strong pungent flavour of garlic!!' he is likely to wonder; but being the quintessential father of the bride, is much too decent to say so...and will make a polite 'no thanks, i will pass'.

This recipe is a simple one and the product is a super soft flavourful bread with an amazing spring to it. Enjoy

Ingredients

Luke warm water- 200ml

Sugar - 1 1/2 tbsp

Salt - 1 tsp + a sprinkling of Himalayan pink salt or rock salt (to be sprinkled just before baking)

Yeast - 3/4 tsp

Olive oil (or any veg oil) - 1 1/2 tbsp (to start with, thereafter a little every time you fold after a proofing and about a tbsp of preferably olive oil to drizzle over before baking)

Maida or bread flour - 250 gm

Garlic- 3-4 bulbs sliced thinly.

Oregano seasoning & chilli flakes to taste

Basil leaves fresh toppings of your choice - optional

Method

Add the sugar, 1 tsp salt and yeast to the water and stir to mix in a पतीला or a big bowl. Add the olive oil and then the maida or flour (we are yet to try a mix of atta and maida / whole wheat and all purpose, so will update when we do).

Mix in with a ladle or spoon till you get a sticky dough. Now cover and set aside for half an hour in a draught free corner.

After the first proof, using either your hands or a ladle and a little oil fold the dough for about 2-3 min. Set aside for second proofing for another half hour.  

Repeat this process for about 4 times. The gluten starts working and you will be able to stretch the dough as you fold it.

After four such proofing, grease a 7x3 inch round tin. 

Pour your dough into the tin. Drizzle about half a tsp of olive oil over the dough and poke with your fingers to make indentations. Place the garlic slices in these indentations along with choice of whatever toppings you feel like. Mine had freshly picked basil leaves from the garden and some oregano. Sprinkle some Himalayan pink salt or rock salt and another light drizzle of olive oil. Set aside for another half hour.

Preheat the oven to 230degC.

Then bake for 15-18 min at 230degC.

Once done, take out and keep for 10 min and then take out from the tin and keep on a rack for another 5 min to cool.

Enjoy with pasta, soup or just like that with a dollop of butter.