Mini Rosemary and Garlic Foccacia Rolls

Makes 1 large circle loaf or a dozen little rolls

• 1 ¼ cup warm water
• 7g yeast (or one sachet)
• 2 tsp sugar
• 3 ½ tablespoons olive oil
• 3 ½ cups plain flour (not high grade, yes there is a difference)
• 2 tsp sea salt
• 2 tsp minced garlic or 1 clove diced garlic
• 1 long stalk of fresh rosemary, or dried

1. In a medium sized bowl add the water, sugar and yeast, whisk slightly to activate yeast. (it’s very important that the water is just warm and not hot, as if its tooo hot it will kill the yeast) 
2. Add the flour and lastly salt, garlic and some chopped up rosemary. Optional. As sometimes I just use it for garnish on top. 
3. Using a cake mixer- attach the dough hook, and on medium knead for about 5 minutes until soft and bouncy when touched. Slightly sticky is fine.
4. Kneading by hand- using a knife, just mix until you no longer can and turn onto a floured surface and get ready to get messy and knead. Will take about 15 minutes until it forms a soft dough. 
5. (something to remember, all flour is different and made different, and even though it says plain sometimes it can have a higher gluten content, so sometimes even though you may make it heaps, it might need a touch more water to help it along =) ) 
6. Oil a clean bowl, transfer your bread to the bowl and cover tightly with glad wrap. Leave it a warm spot until it doubles in size. I generally leave it on top of the oven with the oven on. Takes about an hour. 
7. Line a tray with baking paper, transfer your risen dough to the paper and using your fingers push into a circle and make little indentations, sprinkle with more olive oil, cracked salt, rosemary and garlic. Leave to rise a little bit more onto of the oven about 15 minutes before baking.
8. Bake at 180 for about 20-25 minutes until evenly golden brown. I rotate the tray often.
9. Bread is delicious hot, but never eat straight from the oven, leave it to sit for at least 30 minutes to chill out. Can’t explain, just what I find.