White Focaccia with Rosemary and Coarse Salt
- 500 g Monte Castello Pizza Flour
- 350 g warm water
- 8/10 g fresh brewer's yeast / 4/5 g dry brewer's yeast
- 40 ml extra virgin olive oil
- 17 g salt
- 1 teaspoon of honey or sugar
- coarse salt to taste
- rosemary to taste
Completely dissolve the yeast in warm water with a teaspoon of sugar then gradually put the liquid part in the flour and mix (by hand or with a kneading machine) until the mixture is homogeneous. Then add the oil, adding it a little at a time, until the dough has completely incorporated it. Finally add the salt and, once this too has been incorporated, put the mixture in a well-oiled and covered bowl to rest for about two hours in the turned off oven. After this time, oil a baking tray, turn the mixture upside down and spread it with your hands (also well oiled) creating the classic holes of the focaccia on the surface with your fingertips. Put the covered tray back into the turned off oven and let rise for another hour. After the time required for leavening, top the dough with another round of oil, coarse salt, rosemary and bake at 200 °C for about 15 minutes.
Enjoy your meal!