Rosmary Focaccia

1 – In a salad bowl, pour the two large sachets and the sachet of yeast.

2 – Add lukewarm water and olive oil. Mix using a wooden spoon until you obtain a homogeneous and sticky dough.

3 – Cover the dough and let it rest for 30 minutes at room temperature (between 22 and 25°C).

4 – Oil your wooden spoon and mix the dough for 3 min: start from the edges of the salad bowl, folding it inwards while rotating your salad bowl.

5 – Cover the dough and let it rest for 30 minutes at room temperature.

6 – Pour the dough onto a baking sheet covered with oiled parchment paper. Pour olive oil on your hands (to prevent it from sticking) then spread the dough into a rectangle of approximately 30 x 40 cm (if it shrinks a little, don't worry, it's normal !)

7 – Optional: let it rest for 30 minutes again for even more softness.

8 – Preheat the oven to 220°C.

9 – Brush the dough with olive oil. Wet your hands and shake them over the dough to add a few drops of water.

10 – Cook for around 20 minutes until it is golden brown!