Grandma's Focaccia

Ingredients for 1 servings:

• 500 g buckwheat flour
• 250 ml water, lukewarm
• 1 pinch(s) smoked salt (fir smoked salt)
• 4 tbsp chili oil
• 1 packet of dry yeast
• n. B. olives
• e.g. tomato(s), dried
• n. B. Rosemary needles, fresh
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

First, mix the yeast with a pinch of salt and add 5 tablespoons of lukewarm water. Then, put the flour in a bowl, make a well in the center, pour the yeast mixture in, and mix it in with the flour. Cover and let it rise for 30 minutes in the sun (or in a warm place). Mix the flour and pre-dough, add lukewarm water, a pinch of smoked fir salt, and 2 tablespoons of chili oil. Knead the dough until smooth. Then, cover and let it rise for 1 hour in the sun or in a warm place; if you have more time, 2 hours is also possible. Preheat oven to 200°C (top/bottom heat). Place baking paper on the baking tray. After the rising time, spread the dough on the tray, carefully create holes with your fingers, and drizzle the remaining chili oil over the dough so that it can run into the holes. You can be as creative as you like with the topping. For this recipe, I used olives, sun-dried tomatoes, and fresh rosemary. Sprinkle the focaccia with salt and bake for about 25 minutes.