ITALIAN FOCACCIA with sea salt and fresh rosemary
300ml lukewarm water
5g dried yeast
20ml extra virgin olive oil
1 spoon honey or 2tbsp sugar
In a large bowl mix the flour with salt and yeast. Add the lukewarm water, honey and olive oil and combine until you have a very elastic dough. If it is too liquid add a bit of flour. Cover with a towel and leave to rise for at least 2 hours or until doubled in size. Then spread it in a baking tray greased with oil. Cover again and let rise for 20 minutes. Using your finger tips make deep dimples in the dough. Drizzle the top of the dough with 2-3 tablespoons of oil, sprinkle it with flake sea salt and fresh rosemary. Then bake at 200 ° C for 25 minutes or until golden. Eat warm, delicious with tomato and mozzarella! ENJOY!