Foccacia À La Ströck

For the pre-dough, mix the yeast and water and knead with the wheat flour to form a smooth dough. Cover with a damp cloth and let rest for 30 to 40 minutes. For the main dough, mix the pre-dough with water and flour. After 1 to 2 minutes, add salt and tomatoes, gradually add the olive oil and knead into a smooth dough. Leave to rest in a warm place for 20 to 30 minutes, covered with a damp cloth. Then place the dough on a prepared baking sheet, spread it with your hands in a relatively thin layer (about 2 cm high) all over the sheet (with a high edge) and let it rest for another 50 to 60 minutes, covered with a damp cloth. Then poke holes in the dough with a fork (to avoid bubbles), mix some olive oil with the chopped garlic and brush the dough with it. Sprinkle with coarse sea salt and rosemary. Now place the baking tray in the oven preheated to 240 °C, pour a cup of water on the bottom of the oven and bake at falling heat (180 ºC) for about 35 to 40 minutes.

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