Focaccia

1. Preheat the oven to 210°C (th. 7).

2. Dissolve the yeast in 18 cl warm water. Make a well with the flour and mix with the salt, diluted yeast and olive oil.

3. Knead the dough. It should be smooth. Lightly brush with olive oil and let rest for 1 hour at room temperature. Wash, thin out and chop the rosemary.

4. Roll out the dough on a sheet of parchment paper, prick it with a skewer, brush with a little olive oil, sprinkle with caster sugar and rosemary. Bake for 20 minutes. Serve warm or cold.

Photo credit: Shutterstock