Focaccia

Ingredients for 1 servings:

• 400 g wheat flour type 405
• 20 g yeast, fresh
• 1 tsp honey
• 220 ml water, lukewarm
• 30 ml olive oil, high quality
• 12 g sea salt
• 1 sprig(s) rosemary, fresh
• some salt, coarse
• Tomato(s), olives, ham, anchovies or similar for topping.

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours

Dissolve the yeast and honey in lukewarm water. Then sift the flour into a bowl and stir in the finely ground salt. Add the olive oil and the water, yeast, and honey mixture and stir until a smooth dough forms, about 10 minutes. Then transfer the dough to a bowl well greased with olive oil and let it rise for about 60 minutes, until it has doubled in size. Also oil a dish (springform pan, baking sheet, or similar) well (always use olive oil!) and let the dough slide into it. Do not knead, stretch, or move it too much. Use your fingertips to make holes about 1 cm apart in the dough, reaching the bottom of the dish, and baste well with olive oil again. Add plucked, chopped, or whole rosemary needles to the dough, along with your desired topping, such as tomatoes and olives, and coarse salt. Bake the focaccia at 220°C for 22-30 minutes, depending on the height of the dish. If you left the dough a little thicker in the pan, leave it in the oven a little longer, or on the baking sheet for a shorter time. Then let it cool completely on a rack.