Focaccia or grilled bread with Hermann

Ingredients for 1 servings:

• 350 g flour
• 1 tsp salt
• 2 tsp sweet paprika powder
• 1 packet of dry yeast
• 2 tsp Italian herbs, dried
• 250 ml water, lukewarm
• 5 tsp olive oil
• 150 g sourdough (Hermann dough)
• 3 sprigs of rosemary
• 2 cloves garlic

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 35 minutes

Perfect as a side dish

First, combine the flour, salt, yeast, paprika, and dried herbs. Then, mix in the olive oil, water, and Hermann dough and knead for a while or stir in a food processor. Patience is required here—the longer you stir, the better the result. It can take up to 10 minutes. The dough will be quite sticky and soft. After that, it needs to rise in a covered bowl. Here, too, a little time makes all the difference. After 3-4 hours, the dough should have increased significantly in size (if you’re in a hurry, you can start a little earlier). Spread the dough out on a baking sheet. Either completely over the entire sheet or form it into flatbreads. You may need to use a little more flour for this. The dough also needs to rise on the sheet for another 30-60 minutes. It’s amazing how much the dough still expands. Now for the final push: first brush the dough with olive oil. Then add the rosemary sprigs and the thinly sliced ​​garlic. Gently press down and place the baking sheet in an oven preheated to approximately 200 degrees Celsius (180 degrees Celsius fan-assisted) for 15 minutes. The resulting loaf should be light and fluffy, and can easily be toasted again on the grill.