Focaccia con farina di grano tenero tipo 2 alle erbe aromatiche
500 g of common wheat flour type 2 Molino Rossetto
280 ml of water
15 g of salt
30 g of fresh brewery’s yeast
4 spoons of olive oil
herbs that you like
Add salt to the flour. Spill some lukewarm water gradually on the flour on a flat surface and knead until you obtain a smooth and elastic dough and let it rise for 2-3 minutes in a bowl covered by a towel or with some film.. Once the rising has finished, roll the dough on a non-stick pan or covered with some oven paper. Pinch the surface with your fingers and put some oil, 2 spoons of water and 5g of salt. Put the rosemary and herbs that you like. Put in the oven at 200°C for about 35-40 minutes.