How to make
Make a well with some of the flour. Water, yeast, salt and olive oil are added to it.
Knead the dough, by gradually adding the rest of the flour. Knead for about 10 minutes.
Then, in a suitable baking pan /greased with oil and sprinkled with flour/, the dough is leveled out with your hands and the thickness should be about 1cm.
The dough is covered with foil and left to rise in a warm place for about 30 minutes. Then make holes in the dough with your fingertips.
If you have fresh rosemary, tear the stalks from it and put them in the holes. If not, you can use dry rosemary, as in my case.
Sprinkle with sea salt and about 3 tbsp. of olive oil. Bake the focaccia in a non preheated oven at 360°F (180°C) for 25 minutes.
The focaccia with rosemary and sea salt is ready.
