Legendary Dishes | Focaccia Agli Aromi (aromatic herb flatbread)

ITALY
  • 500 g + 15 g 00 flour
  • 300 ml water, warmed to 38ºC
  • 45 ml + 15 ml olive oil
  • 25 g yeast
  • 3 tsp marjoram / oregano, parsley, rosemary, sage, thyme, chopped fine
  • 1 tsp honey
  • 1 tsp salt
  • 1 tsp sugar

Dissolve yeast in 250 g water and some sugar.

Pour the flour into a large bowl. Add the honey, three tablespoons of olive oil and the yeast liquid, mix and leave for 30 minutes.

With wet hands stretch and fold the dough adding the remaining warm water a little at a time to form a loose dough.

Leave to rise for two hours.

Degas.

Knead the herbs into the dough.

Grease a baking tray.

Dust a clean surface with a tablespoon of flour. Roll the dough out into the shape of your baking tray.

Carefully place on the tray, pushing your fingers into the dough to spread it around the edges.

Drizzle some oil across the top of the dough.

Leave to rise for an hour or more, until the dough has tripled in size.

Preheat oven to 220ºC.

Bake for 15 minutes.