for 4 person

Yeast dough

300 g	multi grain flour
200 g	white flour
2 ½ tsp	salt
1 tsp	rosemary, finely chopped
½ cube	yeast (approx. 20 g), crumbled
3 ¼ dl	lukewarm water
1 tbsp	liquid honey
3 tbsp	olive oil

To shape and top

120 g	Pfälzer carrot, cut lengthwise into approx. 5 mm slices
2 tbsp	olive oil
a little	coarse sea salt

How it's done

Yeast dough

Mix the flour, salt, rosemary and yeast in a bowl, add the water, honey and oil, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape and top

Divide the dough in half. On a lightly floured surface, roll out both halves into flatbreads approx. 1 cm thick, transfer to two baking trays lined with baking paper. Cover and leave to rise for a further 30 mins. Arrange the carrots on top of the dough, press down gently, drizzle with oil, sprinkle with salt.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, bake the second focaccia in the same way.

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