Focaccia

Ingredients for 1 servings:

• 250 g wheat flour
• ½ cube of yeast
• 1 tsp sea salt
• 3 tsp olive oil
• 1 cup water, warm
• 250 g onion(s)
• 6 tbsp olive oil
• 2 tsp sea salt
• 2 sprigs rosemary
• Flour , for the work surface

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian yeast flatbread, for breakfast or as an accompaniment to Mediterranean food

Put the flour in a bowl, leaving a well in the center. Crumble the yeast into the well, carefully pour in the water, and mix the two together. Add a pinch of sugar to give the yeast something to feed on. Mix the three teaspoons of oil with the teaspoon of salt. When the yeast starts to bubble (after 10-15 minutes), add the oil/salt mixture and knead the dough until it is no longer sticky, adding a little more flour or warm water if necessary. Cover the dough with a damp cloth and let it rise until it has doubled in size. Meanwhile, peel the onions and slice them into rings. Heat 6 tablespoons of oil in a pan and sauté the onion rings, seasoning with salt. Strip the rosemary needles from the sprigs. Dust a baking sheet with flour and roll out the dough, using your fingers as a guide. Now spread the prepared onions evenly with the oil, then sprinkle the rosemary needles over the dough. Preheat oven to 225°C (top/bottom heat) or pizza oven setting. Place the focaccia in the lower oven compartment and bake for 5 minutes at the specified temperature. Then reduce the temperature to 180°C (350°F) and bake for another 10 minutes. Turn off the oven and let the focaccia rest for another 5 minutes. You can also omit the onions; brush the rolled-out dough with the oil/salt mixture and reduce the baking time by 5 minutes.