Rosemary Focaccia

Method

1. Mix 400 g type 1 flour with 100 g wholemeal spelt flour.
2. Add 8 g dry yeast and mix.
3. Gradually add 400 g water (80% of flour weight), mixing.
4. Add 10 g salt.
5. Add the remaining water.
6. Add finely chopped dried rosemary.
7. Add extra virgin olive oil and knead until a smooth dough forms.
8. Let the dough rise in the bowl until doubled in size.
9. Generously oil a baking pan.
10. Transfer the dough to the pan and gently stretch it, resting if needed, until it covers the pan.
11. In the final stretch, press with your fingers to create the characteristic dimples.
12. Drizzle with extra virgin olive oil and sprinkle with salt flakes.
13. Bake in a preheated oven at maximum (230°C): first 10 minutes on the bottom, then 10-12 minutes on a rack at three-quarters height for even cooking.