Focaccia

Ingredients for 4 servings:

• 300 g flour
• 1 tsp salt
• 150 ml water, warm
• 1 pinch(s) of sugar
• 1 cube of yeast
• 50 ml olive oil
• Spice(s), Italian or simply pizza spice
• e.g. rosemary (needles) and coarse salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Mix the water and sugar and dissolve the yeast in it, then add 50 ml of olive oil. Put the flour and salt in a bowl, gradually add the yeast and water, and mix with a dough hook until the dough forms a ball. Add a little more flour or water as needed. Cover the bowl with a tea towel and let it rise in a warm place until the dough has doubled in size. Knead the dough by hand, roll it out on a baking sheet into a circle with a diameter of about 30 cm (like a pizza). Sprinkle with salt and rosemary sprigs. Cover with a tea towel and let it rise for another 45 minutes. The dough should double in size. Then bake at 180 degrees (preheated fan oven) for 30 minutes. Tastes best fresh. Great with cheese or Parma ham. Or simply with wine. Tip: half a cube of yeast is enough, but it will take longer. If you don’t let the dough rise at all and roll it out on a baking sheet and bake it immediately after mixing, you’ll end up with something like a rosemary grissini flatbread. Also very delicious!