Tuscan Herb Flatbread (Focaccia)
A fresh herb flatbread in the Tuscan style made with simple ingredients from the herb category.
Ingredients
- 400 g flour
- 0.5 TL salt
- 20 g yeast (0.5 cube)
- 50 ml olive oil
- 2 EL rosemary (chopped)
- 1 EL sage (chopped)
- oil (for baking tray and drizzling)
- 1 EL coarse sea salt
- flour (for work surface)
Instructions
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1.
Dissolve yeast in 200 ml lukewarm water. Mix flour with salt in a bowl. Add the dissolved yeast and olive oil to the flour and knead into a smooth dough using the paddle attachment of an electric hand mixer. Cover and let rise in a warm place for about 45 minutes until doubled.
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2.
Preheat oven to 200 °C (Oven/under heat). On a floured work surface, knead the dough again, fold in herbs, and roll out into a flatbread about 30 cm in diameter. Place on an oiled baking tray. Press shallow dimples with fingertips, drizzle olive oil over the surface, and sprinkle sea salt. Cover and let rise for another 15 minutes. Bake in the preheated oven at 200 °C for 25–30 minutes.
