Rosemary and sea salt focaccia

Preparation

1. 1

   Mix the water, yeast, flour, salt and 20ml of oil. Knead with the dough hook.

   Speed 2⏱ 8 min🔧 crochet pétrisseur
2. 2

   Oil a dish. Spread out the dough. Leave to rise for 1h. Make dimples with your fingers.

   💡 Pour the remaining olive oil into the dimples.

3. 3

   Sprinkle with rosemary and fleur de sel. Bake for 25 min at 220°C.

   💡 The focaccia should be well golden.