Thin yeast-free focaccia

Description

Homemade baked goods for tea. This recipe makes 4 focaccias about 20 cm in diameter, or smaller ones (to your taste). If you don't want to use rosemary, you can replace it with other herbs such as thyme or oregano. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   First of all, wash the fresh rosemary, dry it, roughly chop and mix it in a bowl with olive oil. Set aside for 15 minutes to let the oil become aromatic.

2. 2

   Step 2

   Into a mixing bowl, sift the flour, pour in the warm water, half of the olive oil, and add sugar and salt.

3. 3

   Step 3

   Knead a smooth, elastic dough, cover it with plastic wrap, and refrigerate for 30 minutes.

4. 4

   Step 4

   Divide the rested dough into 4 equal parts. Roll each part out with a rolling pin into a round flatbread 20 cm in diameter.

5. 5

   Step 5

   Transfer the rolled dough onto baking sheets lined with parchment paper. Brush the top with the remaining olive oil and sprinkle with chopped rosemary.

6. 6

   Step 6

   Bake the focaccia for 15 minutes in a preheated oven at 200 degrees (or 20 minutes at 180 degrees) until golden and crispy.

7. 7

   Step 7

   Let the finished focaccia cool slightly before serving.