Rosemary Focaccia

Ingredients for 4 servings:

• 500 g flour (type 550)
• ½ cube of yeast
• 17 g salt
• 50 g olive oil
• 0.32 liters of water, lukewarm, not too hot
• 7 tbsp olive oil
• 7 sprigs rosemary
• 1 tsp coarse-grained sea salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Ligurian pizza, tastes salty

Put the flour in a bowl, make a well in the center, and crumble in the yeast. In another bowl, mix the salt (17 g) with the olive oil (50 g), and the water, then carefully add it to the flour-yeast well. Use a dough hook to knead into a dough. Line a baking sheet with baking paper and brush it with 2 tablespoons of olive oil. Spread the dough on it with floured hands until it covers the baking sheet. Next, brush 2 tablespoons of olive oil over the dough. Then, cover and let rise in a warm place for 1 hour. Make indentations in the dough with your fingers and let rest, covered, for another 30 minutes. Preheat the oven to 250°C. Pick the rosemary needles and toss them in 1 tablespoon of olive oil. Then spread the rosemary over the dough and sprinkle with coarse salt. Place the baking sheet in the middle of the oven, reduce the temperature to 220°C, and bake for about 30 minutes. After baking, sprinkle with the remaining olive oil. Delicious hot or cold, best served with wine. The toppings are versatile, so you can choose from olives, salami, cheese, etc.