Focaccia with Rosemary

For the focaccia with rosemary, put the flour in a large bowl and form a hollow in the center. Crumble the fresh yeast into the cavity, sprinkle with a little sugar and flour, pour in a little water and cover with a little flour.

After 20 minutes at the latest, the yeast should ferment well. Add a teaspoon of salt and rosemary and knead with the dough hook of a mixer. Add half of the water and continue to knead, then add the olive oil. Finally, add the remaining water and knead well until you get a smooth elastic dough.

Place the dough in a large enough bowl and cover with a tea towel. Let it rise until it has approximately doubled in volume.

Knead the dough again well with your hands, and let it rise again. Preheat the oven to 180 °C.

Grease a baking tray with olive oil, knead the dough again and shape it by hand into four round patties about 10 cm in diameter. Place the patties on a baking tray and let them rise again briefly.

Then press a few depressions in the patties with your thumb, brush them with olive oil, then sprinkle some coarse sea salt over the patties.

Bake the focaccie for 30 minutes until the patties are golden brown, then let cool on a cooling rack.

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