Focaccia with Dill

Ingredients

• 0.5 cube fresh yeast (21 g)
• 500 g flour
• 1 tsp salt
• 3 tbsp olive oil
• flour (for dusting the work surface)
• 1 bunch dill
• olive oil (for drizzling)
• sea salt (to sprinkle)

Instructions

1. 1.

   Dissolve the yeast in 250 ml lukewarm water. Mix the flour with the salt in a bowl, press a well in the center, pour in the yeast mixture and olive oil, and knead into a smooth dough by hand. On a floured work surface knead vigorously for about 10 minutes, adding more flour or lukewarm water if needed; return to the bowl, cover, and let rise in a warm, draft-free place for 1 hour.

2. 2.

   Preheat the oven to 200°C with upper and lower heat.

3. 3.

   Divide the dough into two equal portions, shape into flat loaves, and place on a baking sheet lined with parchment paper. Rinse the dill, shake dry, trim the tips, and scatter over the loaves. Drizzle with olive oil, sprinkle sea salt, and bake in the preheated oven for about 25 minutes until golden yellow. Remove, cool, cut into strips, and serve.