for 600 g

Dough

500 g	half-white flour
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	water
3 tbsp	olive oil

Focaccia

3 tbsp	olive oil
1 tbsp	water
½ tsp	sea salt
2 tbsp	rosemary needles

How it's done

Dough

Place the flour with all the other ingredients up to and including the oil in a bowl, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hr.

Focaccia

Place the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers, cover and leave to rise for approx. 30 mins. Drizzle the oil over the dough, make indentations with oiled fingers. Mix the oil with the water and salt. Press your fingers over the surface of the dough, pour over the oil mixture and distribute with your fingers. Top with the rosemary.

Bake

For approx. 30 mins. in the bottom half of an oven preheated to 200°C. Remove and allow to cool a little on a cooling rack, serve while still warm.

Show complete recipe