How to get the dough ready for Focaccia

• In a pan add milk and flour together. Whisk it on medium flame till you get a thick slurry. Make sure there are no lumps. Keep it aside for cooling.
• Take a mixing bowl, add all-purpose flour and salt and keep them aside.
• Since I am using instant active yeast, I warmed the milk and added the yeast, sugar, gave a quick stir, and added to the flour.
• Else if you are using dried yeast, you will have to proof it by letting it rest for 10 minutes in warm water/milk to activate the yeast.
• Warm the milk to knead the flour together, mix the tangzhong mix, yeast mix, salt together and knead well.
• Transfer to a working top, start kneading with the stretch and fold method, and add oil as required to get a smooth dough.
• Oil the bowl and place the dough in it. Let it rest in the oven for 1.5 hours or until it doubles.
• Once it is doubled, punch down the dough, grease the baking tray with oil.
• Stretch the dough to cover the tray completely.
• Pour olive oil liberally over the top.
• Keep it aside for the second rise
• I kept it warm mode and it takes about 30 minutes for the second rise.
• Remove again, sprinkle the mixed herbs all over on the top.
• Preheat the oven to 200 C and bake for 20 minutes.
• When done, brush the top with soft butter.
• Serve with soup or enjoy as such!