Herb focaccia

Ingredients for 1 servings:

• 800 g wheat flour
• 2 packets of dry yeast
• 3 tsp salt
• 1 tsp sugar
• 600 ml water, lukewarm
• 6 tbsp olive oil
• 4 tbsp rosemary, fresh or dried
• Sea salt, coarse
• Olives, black
• Olive oil, for greasing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 50 minutes

very tasty Italian flatbread, for 2 flatbreads

Mix the flour, yeast, salt, and sugar in a bowl. Slowly add 450 ml of water and 4 tablespoons of olive oil and mix to form a dough. Add the remaining water and knead by hand until a dough that shouldn’t stick to your hands. Add a little more flour if necessary. Mix in the herbs. Remove the dough from the bowl, rinse it, and grease it with olive oil. Shape the dough into a ball, place it in the greased bowl, and let it rise, covered, in a warm place for about 30-40 minutes, until it has roughly doubled in size. I preheat the oven to 50°C, then place the covered dough bowl inside, close the door, and turn off the oven. Knead the dough again, place the bowl over the dough, and let it rise for another 10 minutes. Preheat the oven to 230°C (top/bottom heat). Divide the dough and roll it out into two flatbreads about 1 cm thick. Place the flatbreads on a baking sheet lined with baking paper and cover with a kitchen towel. Let them rise for another 15 minutes. Now, using oiled fingers, make small indentations in the flatbreads. Drizzle with 2 tablespoons of olive oil, sprinkle with coarse sea salt, and garnish with rosemary and olive slices. Bake at 230°C (top/bottom heat) for 15 minutes.