Focaccia

For the focaccia, put 350 g of flour in a suitable bowl and make a well. Crumble in the yeast and a pinch of sugar. Pour 4 tablespoons of warm water over it and mix everything together well. Let the dampfl rise for 5 minutes.

Add a teaspoon of salt and 200 ml of lukewarm water, knead with the flour and the dampfl to a smooth, homogeneous dough. First knead with a wooden spoon in the bowl, then continue kneading with your hands on the work surface.

If some moisture is still missing, carefully add a little water. After about 10 minutes, the dough should no longer be sticky, but silky.

To improve the taste, add 2 tablespoons of olive oil and shape into a ball. Cover and let rest for an hour in a warm place.

When the dough has doubled in size after an hour, roll it again on the work surface. On a floured surface, roll out the dough ball into a patty about 0.5 cm thick with a rolling pin. Preheat the stove to 220 degrees and let the patty rise for another 15 minutes.

Then press many small dents into the pita with your fingertips and drizzle plenty of olive oil over the top and sprinkle with coarse sea salt.

Bake the patties on a floured tray in the preheated oven for about 10 minutes.

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