Italian focaccia

Ingredients:

• 300 g flour
• 5-7 g dry yeast (i.e. 1 teaspoon)
• 1 tsp salt
• 1 teaspoon sugar
• 4 tbsp. olive oil
• 225 ml warm water (~ 40 degrees)

Filling:

• olives
• Cherry tomatoes
• basil
• rosemary\oregano
• 1 garlic clove
• olive oil

Cooking:

1. Sift flour into a bowl, add yeast, salt, sugar, mix, add 2 tablespoons of olive oil and warm water, knead the dough. Cover with cling film and set aside for 1 hour to approach.

2. Lubricate the form with olive oil, spread the dough, spread it slightly over the form, grease the dough with olive oil, cover with cling film and leave for 10 minutes.

3. We lubricate the hands. oil, with your fingertips we make a relief characteristic of focaccia, cover with a film and leave again for 10 minutes.

4. Cut the cherry tomatoes into halves (if left whole, they will burst and stain the oven during cooking), mix the grated garlic with olive oil, add rosemary.

5. Spread cherry tomatoes and olives over the surface of the dough, slightly pressing inward, grease with garlic-olive oil with herbs and sprinkle with chopped basil.

6. Bake in an oven preheated to 200 degrees for 15~20 minutes, until golden brown on top.