Focaccia with rosemary

Ingredients for 1 servings:

• 21 g yeast, fresh
• 250 g wheat flour (type 550)
• 7 tbsp olive oil, cold pressed
• 1 tsp sea salt, coarse
• 7 sprigs of rosemary, fresh, alternatively dried
• 150 ml water, lukewarm
• ½ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes

with fresh rosemary, tastes great with Mediterranean dishes

Wash the rosemary, pat dry, remove any needles, and chop finely. Dissolve the yeast in the lukewarm water. Knead the flour, salt, half the rosemary, 2 tablespoons of oil, and the dissolved yeast using the dough hook of a hand mixer until a smooth dough forms. Cover the dough and let it rise for about 30 minutes in an oven preheated to 50°C (turn off the oven once it has reached temperature). Knead the dough again on baking paper and roll it out with a rolling pin to a size of 20-30 cm. Make indentations in the dough with a wooden spoon, and let it rise for 15 minutes, also covered. Drizzle the bread with 3 tablespoons of oil, sprinkle with 1 teaspoon of coarse sea salt, and the rest of the rosemary. Bake in a preheated oven: 225°C electric oven top and bottom heat, 200°C fan/gas mark 4, for 15-20 minutes. Remove and immediately drizzle with the remaining 2 tablespoons of oil. Let cool on a wire rack; it tastes best fresh.