Focaccia with Rosemary

Break fresh yeast into lukewarm water, let stand for 3–4 minutes, then whisk smooth with a fork or a small whisk.

Mix the flour and salt on the work surface and form a well in the middle.

Pour 50 ml of olive oil and the yeast liquid into the well and knead everything into a smooth dough.

Place the dough in a bowl, cover and let rise in a warm place for about 60 minutes, until the volume has roughly doubled.

Punch the dough down lightly, roll it out and place it in a baking pan lined with parchment paper (approx. 40×25 cm); press the corners down well.

Cover and let rise for another 20–30 minutes and meanwhile preheat the oven to 225 °C.

Brush the dough with the remaining olive oil, press deep dimples into the dough with the handle of a wooden spoon and sprinkle with fresh rosemary.

Bake the focaccia for 20–30 minutes until it is pale golden brown, then let it cool briefly on a rack and enjoy it warm.