Focaccia with yogurt yeast dough

Ingredients for 1 servings:

• 400 g wheat flour type 1050, preferably
• 5 g fresh yeast
• 1 tsp sugar
• 10 g salt
• 100 g natural yogurt
• 220 ml water, lukewarm
• 50 ml olive oil
• 2 rosemary sprigs
• 4 tbsp olive oil
• ½ tsp sea salt, coarse

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Mediterranean, for one baking tray

Put the flour into a mixing bowl. Make a well in the center and crumble in the yeast. Add the sugar and about 100 ml of lukewarm water. Let it rest in a warm, draft-free place for about 10 minutes until the yeast begins to ferment. Add the salt, yogurt, remaining water, and olive oil and knead with a food processor for several minutes. This probably also works by hand or with a hand mixer. The dough is very sticky, so I dip a spatula in olive oil and let the dough slide from the bowl onto a baking sheet or pizza tray lined with parchment paper (without letting it rise first). Using my fingers, also dipped in oil, I then press the dough into the desired shape. This works surprisingly well despite its stickiness. Cover the dough (I use a cover for this; a kitchen towel would stick to the dough) and let it rise for about 60 minutes. Meanwhile, pluck the rosemary sprigs, chop them up, and add them to the remaining olive oil. After the resting time, carefully brush the oil and rosemary over the yeast dough. Use your fingers to create the typical foccacia pattern and sprinkle the coarse salt over the dough. Bake at 200°C (top/bottom heat) for about 20 minutes on the middle rack. If you like, you can top the foccacia with mini tomatoes, olives, or other toppings before baking, depending on your personal preference.