- 150 g flour
- 2⅓ g active dry yeast
- ⅔ tsp active dry yeast
- 116⅔ ml water
mix together yeast sugar and flour in a big bowl, mix together usingaa fork, wooden spoon or your hands!Gradually add the luke warm water, you will get a very wet and sticky dough.
after the ingredients are incorporated, add 4 tablespoons of olive oil. put cling film around the bowl and put it in warm place to rise for 2 Hours.
two hours later, your dough should have at least doubled in size, kneed it slightly back into its shape for about 10 to 20 seconds
line a baking sheet with parchment paper and drizzle 2 tbsp of olive oil on it.
place dough inside the sheet and spread it around using your fingertips into the shape of the pan. cover once more and allow to rise for 30 minutes.
after 30 minimum of rest, the dough should have risen a little more, once more using your fingertips create craters in the surface of the dough, drizzle over the remaining olive oil, sprinkle the fresh rosemary and salt as desired. (If you have access to Maldon salt, this is a recipe for it to shine!)
in the oven it goes for 25-30 minutes at 180 degrees Celsius. nothing in the world beats the smell of freshly baked focaccia!