Ligurian focaccia flat bread

Dissolve the brewer’s yeast and sugar in warm water.

Weigh 40 grams of Extra Virgin Olive Oil Delicato. Blend all the ingredients together and knead to obtain a smooth, soft mass. Then leave to rise under cloth for at least two hours.

Pre-heat the oven to 190°C.

Delicately lay the dough in the dish and leave to rise for a further 20 minutes.

Fill a small coffee cup with equal quantities of olive oil and water. Mix and pour onto the spread focaccia mix. Press lightly with your fingers to get the traditional ‘dimples’ look. Sprinkle on a little coarse salt, and bake in the oven for 18 minutes.

When fully baked you will note some liquid on surface, which will be immediately absorbed as the focaccia cools. Garnish with fresh rosemary, to taste.