Focaccia

Ingredients for 1 servings:

• 700 g wheat flour type 550
• 450 ml water, lukewarm
• 20 g yeast
• 1 tsp sugar
• 2 ½ tsp salt
• 2 tbsp olive oil
• 20 sprigs rosemary, to taste
• Salt, coarse, for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 35 minutes

very easy

Crumble the yeast into lukewarm water, add the sugar, and mix. Add the salt and mix. Put the flour in the bowl of a food processor, add the water mixture, and knead for about 5-10 minutes. Transfer the dough to an airtight bowl and refrigerate for at least 4 hours. Then tip the dough onto a baking sheet lined with baking paper and lightly brushed with oil. Stop kneading the dough. Brush the base with oil and stretch it out with your fingers to form a flatbread. The dough should be about 3-4 cm thick. Sprinkle the flatbreads with salt and rosemary, if desired. Place the flatbread in a cold oven and bake at 200 degrees Celsius (convection oven) for about 20 minutes, until golden brown. Remove the focaccia from the oven, brush it with a little more oil, and let it cool for about 10 minutes. If you make 8 pieces, each piece has 300 kcal.