Focaccia

For the focaccia, pour water into a large bowl. Dissolve the yeast in it. Gradually work in the flour and salt together. The dough should be soft and sticky, but should come away from the sides of the bowl when stirred.

If you have time, you can put the bowl in the refrigerator overnight and put it out the next day 2 hours before baking. This makes for a more intense, better flavor.

Otherwise, just let the dough rise normally. Heat the oven to upper-lower heat 260 °C.

Then line a baking tray with baking paper and oil it with olive oil. Carefully drop the dough from the bowl onto the baking sheet. As little air as possible should escape from the dough. Drizzle with olive oil.

Dip fingers in oil and use all fingers to pull dough apart on baking sheet. To do this, press your fingers into the dough – down to the tray – and pull a little in the appropriate direction.

Small holes should appear in the dough (holes close again during baking, leaving only depressions). Overall, the dough should have a height of about 2.5 cm and may be a little irregularly shaped. Sprinkle with fresh rosemary (chopped) and some coarse sea salt.

The dough does not need to rest again. Immediately put the tray in the oven. Turn down the heat to 230 °C and bake for 15 – 20 minutes on the middle shelf.

Cut or break into strips, lozenges or triangles and enjoy the focaccia warm.

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