Focaccia

Mix lukewarm water with yeast, sugar and half the amount of flour and let rise for about 20 minutes. Add the remaining flour with salt and olive oil to the pre-dough and knead the dough until smooth. Cover and let rise in a warm place for 20-30 minutes until the volume has increased noticeably. Knead again on a floured work surface and roll out to baking sheet size. Brush baking sheet with butter or oil and place dough on top. Let rise again. Press small indentations in the dough with your fingers and brush olive oil or butter into them. Sprinkle with coarse salt. Prick the dough several times with a fork and bake in a preheated oven at 210 °C for about 25 minutes. BURNING TEMPERATURE: 210 °C Baking TIME: approx. 25 minutes TIPS:Refine this focaccia by adding fresh herbs, mozzarella, goat cheese, artichokes or tomatoes after half the baking time and bake along with it. Similar to the ciabatta, the focaccia dough can be flavored by adding finely chopped sun-dried tomatoes, artichokes or any herbs.

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