Focaccia

Instructions

• Dissolve yeast in water
• Incorporate the sugar
• Add half of the flour and mix
• Add oil
• After about 5 minutes that you knead, add salt
• Add remaining flour
• Always remember to let some air into the dough. To do this simply lift every now and then the mixture from the bottom while mixing
• Anoint with oil the edges of a container and topple into the dough. This will make it easier to remove the dough
• Let stand at room temperature for about 3 hours and not humid
• Oil the Pan and pour the batter
• Since the dough is very liquid, not to attack when it spreads, we need to anoint my hands
• Gently stretch the dough
• Press with your fingertips to form the classic eyelet holes of the focaccia
• Rub with a little olive oil and chopped Rosemary
• Add coarse salt
• Let it sit for another hour, a half hour. When you work with a leavened dough, it is important to leave it whenever you are working
• Bake at 200 degrees for about 15 20 mins
• If desired, halfway through cooking you can add toppings, like olives or cherry tomatoes, or as I like it, Sun-dried tomatoes
• Remove from the oven and let it cool before cutting
• 200 x 15-20 minutes