Focaccia

Ingredients for 1 servings:

• 500 g flour, type 405
• 1 cube of yeast
• 1 tsp salt
• 1 tsp salt, coarse
• 375 g water, lukewarm
• ⅛ liter olive oil
• ½ tsp turmeric
• 1 tsp dried herbs of Provence
• 1 tbsp sugar
• 1 sprig(s) rosemary

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

flatbread

Combine the flour, 1 teaspoon of salt, turmeric powder, sugar, and herbs in a mixing bowl. Crumble the yeast into the lukewarm water and dissolve by stirring. While stirring continuously (using a mixer with a dough hook), add the liquid to the flour, kneading by hand at the end if necessary, until you have a smooth, sticky dough. Form a ball, drizzle the olive oil over the dough, and turn it over so that the oil coats the dough on all sides. Cover with a kitchen towel and let it rise in a warm place for 30 minutes. Then place the dough and oil on a baking sheet and spread them out carefully with both hands. Let the dough rise for another 20 minutes. Pinch off small tufts of needles from the rosemary sprig and stick them into the dough, creating small indentations. Sprinkle half of the coarse salt on top and bake in the preheated oven for a maximum of 20 minutes. After baking, sprinkle the remaining coarse salt on the bread, let it cool and serve.