What you need:
- 20g fresh yeast
- 225g flour
- sea salt
- 8 tbsp olive oil
- 150g water
- Flour for the work surface
- Freshly ground pepper
- 8 sprigs of rosemary
- 4 sprigs of basil
And this is how it works:
1. wash, dry and finely chop the rosemary. Gently heat 150g of water and crumble the yeast into it and leave to dissolve. Then mix the flour, half a teaspoon of salt, half the rosemary, 2 tbsp olive oil and the yeast mixture until smooth. If the dough is too sticky, add a little more flour. Then cover the dough with a cloth and leave to rise in a warm place for about 30 minutes.
2. after the 30 minutes, knead the dough again and then roll out into a rectangular shape on a floured work surface. Place baking paper on the baking tray and place the dough on top. Make holes in the dough with your fingers or the handle of a wooden spoon, cover again and leave to rise for a further 10 minutes.
3. Pour 3-4 tablespoons of oil over the dough and sprinkle with salt and the remaining rosemary. Then place in the preheated oven (fan oven: 175°C) and moisten with a little water. Bake for 10-15 minutes until the focaccia is golden brown. Drizzle the finished flatbread with a little more oil and then leave to cool and enjoy.
