Focaccia

• 550 g flour 00

• 300 ml warm water

• 10 g salt

• 12 g dry yeast (better result if 18 g)

1. Dissolve the yeast in the warm water and pour it over the flour. Knead the dough. 

2. Let it rise for 4 hours.  Roll out the dough into a baking tray lightly greased with olive oil and let it rise again covered with cling wrap for about 20 minutes. 

3. Prepare an emulsion by mixing the olive oil & water in a bowl (1/2 cup water + 25 ml olive oil).

4. Spread the emulsion on the leavened dough, creating dents in the dough by pressing with your fingers.

5. Sprinkle with rosemary & sea salt (i’ve used dry spices, olives & cherry tomato) and bake at 180 ° C for 20 minutes.

Focaccia