Rosemary-thyme-olive foccacia

Ingredients for 4 servings:

• 450 g wheat flour, type 550
• 2 tbsp dry yeast
• 1 tsp sea salt, fine
• 1 tbsp thyme, chopped
• 1 tbsp rosemary, chopped
• 250 ml water, warm
• 4 tbsp olive oil
• 3 tbsp olives, finely chopped, black and/or green
• some olive oil
• 1 tbsp coarse-grained sea salt
• 2 sprigs rosemary

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 15 minutes

Bread from Liguria

Sift flour into a large bowl, add yeast and sea salt, and stir in. Add chopped herbs, chopped olives, olive oil, and warm water. Using a wooden spoon or the dough hook of an electric mixer, knead the dough into a soft dough. Then, on a lightly floured baking board, knead the dough by hand for 10 minutes until elastic. Brush a mixing bowl with a little olive oil, add the dough, and cover with a damp kitchen towel or cling film. Let the dough rise in a warm place for at least 1 hour, until it has roughly doubled in size. Punch the dough down two or three times over your hands and divide it into four portions. Roll these portions out into oval flatbreads about 1 cm thick and place them on oiled baking sheets. Cover with cling film previously brushed with oil and let rise for another 20 minutes. Meanwhile, preheat the oven to 220°C. Remove the rosemary needles from the sprigs and insert them into the flatbreads. Sprinkle generously with coarse sea salt and drizzle with a little olive oil. Bake in the oven for 15-20 minutes. Then, wrap in a dry kitchen towel and let cool. This also makes it easy to transport. It tastes great with antipasti or can be dipped in olive oil.