Fresh pine nut and olive oil focaccia

Ingredients for 2 servings:

• 300 ml water, lukewarm
• 2 tbsp olive oil
• 15 g fresh yeast
• 1 tsp salt
• 500 g flour
• 1 rosemary sprig(s), fresh, alternatively thyme
• 50 g pine nuts
• 3 tbsp olive oil for brushing

Instructions

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

Olive bread

Pour the lukewarm water into a bowl and add the olive oil. Add the yeast and stir until dissolved. Add the salt and flour to the bowl and knead with a mixer (dough hook) until smooth. Cover the dough and let it rise for about 30 minutes. Remove the dough from the bowl and knead again by hand on a floured surface. Pick the rosemary needles and add them to the dough along with the pine nuts and knead in. Line a baking sheet with baking paper. Form the dough into two balls and press the balls into flatbreads on the sheet. Cover the flatbreads with a cloth and let them rise for another 50-60 minutes. Preheat the oven to 220°C (top/bottom heat). Use your finger to make holes in each flatbread. Bake the flatbreads for about 12-15 minutes, then remove from the oven and immediately brush with olive oil.