• All-purpose or bread flour (or a mix of both)200 g
• Dry yeast1 tsp (about 3 g)
• Sugara pinch
• Salt1/4+ tsp (about 1 g)
• Lukewarm waterabout 120 ml
• Olive oil1 tbsp
• ★Olive oil for finishingto taste
• ★Fresh rosemary for finishing (optional)to taste
• ★Salt for finishinga pinch

1. 1

   In a bowl, combine 200 g flour, 1 tsp dry yeast, a pinch of sugar, 1/4+ tsp salt, and about 120 ml lukewarm water. Mix by hand until no flour remains.

2. 2

   Once the dough comes together, add 1 tbsp olive oil and knead gently for about 5 minutes. Form into a ball and lightly brush the surface with a thin layer of olive oil (not in the ingredient list) to prevent drying.

3. 3

   Cover the bowl with plastic wrap and let the dough rise for 30 minutes to 1.5 hours at room temperature (depending on season) until doubled in size.

4. 4

   Midway through fermentation, make a cross-shaped cut with kitchen scissors to help the dough rise more smoothly.

5. 5

   Once doubled, turn the dough out onto the work surface and gently press to release the gas.

6. 6

   Divide the dough into 2-3 portions and gently flatten each into a round or oval shape about 1-1.5 cm thick. Brush the surface with the ★finishing olive oil using your fingers.

7. 7

   Cover with plastic wrap and let rise for 20-30 minutes in a warm place until doubled.

8. 8

   After the second rise, create shallow dimples all over the surface with your fingers. Generously apply the ★finishing olive oil into the dimples and sprinkle with the ★finishing salt and ★fresh rosemary.

9. 9

   Bake in a 190°C preheated oven for 15-20 minutes until golden (adjust temperature and baking time according to your oven).

Using more all-purpose flour will give you a fluffier texture, while more bread flour creates a chewier, moister focaccia. Since the quantity is small, you can easily knead this dough in a bowl alone. Fill the dimples generously with oil for extra fragrance and crispness.

• Calories410 kcal
• Protein9.2 g
• Fat10 g
• Carbs72.5 g
• Sodium1 g