Focaccia

Prepare all the focaccia ingredients.

Prepare the dough for focaccia. Combine 300 g of wheat flour with ½ tsp. sugar and 1 tsp. salt in a bowl, and on the opposite side of the bowl crush 15-20 g of fresh yeast. Add 2.5-3 tbsp. sunflower oil and 180-200 ml of warm water.

Knead a soft elastic dough that does not stick to your hands. Try not to overload it with flour. While kneading, if necessary, add some drops of sunflower oil on your hands. Form the dough into a ball and leave in a bowl under a towel or cling film for 40-45 minutes for it to rise.

Preheat the oven to 180 degrees. Roll out the dough and form a focaccia. Roll out the dough with your hands in a round layer.

Now form the sides, lightly rolling the dough on the sides with a rolling pin and pinching it to the center, fixing the sides.

Mix together 1-2 tbsp. of olive oil, 1 tbsp. of water and salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough. Bake in the oven at 180 degrees for 15-20 minutes until golden.