Ligurian focaccia

Ingredients for 1 servings:

• 500 g flour (type 550 or Italian type 00)
• 20 g yeast, fresh
• 200 ml water, lukewarm
• 2 tbsp olive oil
• 2 pinches of salt
• 1 sprig(s) rosemary, fresh, the individual needles
• 3 tbsp olive oil
• 3 tbsp water
• 2 pinches of sea salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Ligurian specialty

Sift the flour onto a table, make a well in the center, and add the yeast dissolved in a small cup of lukewarm water. Drizzle with 2 tablespoons of olive oil, season with salt, add the remaining lukewarm water, and knead thoroughly. Form the dough into a ball, rub it with a little olive oil, and let it rest in a cloth for 15 minutes. Line a baking sheet with baking paper, place the dough in the center, and roll it out into a rectangle, not too thin, without applying pressure. Cover and let it rise for about 30 minutes. The dough should have doubled in size. Now, using your fingers, make even indentations in the dough, taking care not to reach the bottom. For the brine, beat the last three ingredients thoroughly with a mixer or whisk, then pour evenly into the holes. Let everything rest for at least 20 minutes, then insert the rosemary sprigs evenly all around the dough. Place everything in an oven preheated to 210°C for 25 minutes to bake until golden brown.