Pizza bread with rosemary

Ingredients for 12 servings:

• 1 cube of yeast
• ⅛ liter of water, lukewarm
• 450 g flour, type 550
• 80 ml olive oil
• 80 ml white wine
• 3 tbsp rosemary needles
• 1 tsp sea salt
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Focaccia

Crumble 1/2 cube of yeast and dissolve it in the water. Cover and let rise for 10 minutes. Stir in 150g of flour and knead. Cover and let rise for 30 minutes. Add the wine and oil, salt, the remaining yeast, and flour, and knead thoroughly. Place the dough in a lightly oiled bowl. Cover and let rise for 20 minutes. Knead the dough thoroughly. Roll out on a greased baking sheet. Cover with a cloth and let rise for 1 hour. Preheat oven to 200°C (400°F). Make small indentations in the dough (preferably with your knuckles). Sprinkle with oil, rosemary, and salt. Bake on the second rack from the bottom for 15-20 minutes, beginning with 1/8 liter of hot water on the bottom of the oven. If you have a bread maker, you can add all the ingredients at once and let it knead a yeast dough on the “dough” setting. Then just pour the dough onto the baking sheet, press the holes into the dough, add rosemary, salt, and oil, and bake. It tastes truly delicious, best served with salad.