Rosemary Focaccia

For the rosemary focaccia, first grease a 30 cm ø baking dish and dust with flour. Alternatively, you can line a baking tray with baking paper.

Knead a mug of flour with yeast and a little bit of warm milk. Form a ball, score a cross, and let rise in a floured baking dish for about half an hour.

Empty the remaining flour onto a surface, make a dent. Pour in oil, a tiny bit of fine salt, chopped rosemary and the yeast dough and knead together with enough warm milk to make a soft dough. Continue working until it is smooth and pliable. Dust with flour from time to time. Preheat the stove to 200 °C.

Roll out the dough and press it into the prepared mold so that it fills it completely and is evenly thick all over. Score the surface with a kitchen knife in the shape of a diamond and stick a few rosemary leaves in some of the cuts. Prick the surface several times with a fork, sprinkle with coarse salt and bake the flatbread in the preheated oven for about an hour.

Lift the rosemary focaccia out of the mold and bring to the table cut into lozenges.

Preparation Tip:

Serve the rosemary focaccia as a side dish, for example with grilled meat, or as a snack with a dip or salad.

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