Foccacia with garlic and rosemary

I think it was my aunt who lives in Italy who first introduced my family to foccacia, or if it was my mother who got the idea to bake bread one day, I do not really remember. But it sounds better that it was my aunt who lives in Italy who introduced it to us so we run with that. The bread is so simple but is so incredibly good. Soft and fluffy crumb and with a crust that become crusty thanks to the olive oil. 

 I have been to Italy once and visited my aunt and her husband. It's actually a shame that I have not been there and visited several times, free accommodation in Italy is probably a rare luxury, and it's an incredible country. Must. Book.  A. Ticket. Now!

Foccacia with garlic and rosemary

25 g yeast
420 g of wheat flour
300 g water
1 tsp salt
1 tbsp olive oil

fresh rosemary
1 clove of garlic
salt flakes
3 tbsp olive oil

Crumble the yeast into a bowl and dissolve with the lukewarm water. Stir until dissolved. Add salt, oil and flour and work the dough smooth. Prove under a cloth for 40 minutes. Press the dough out onto a roasting pan that is oiled and let the dough prove for another 35 minutes. Preheat the oven to 225 degrees C. Press holes in the dough with your fingertips and sprinkle with rosemary and chopped garlic. Add salt and pour over a little olive oil. Bake in center of oven for 15 minutes. Let cool on a rack.