Focaccia Dough

• 25 g fresh yeast, crumbled, or 1⅔ tbsp dried yeast granules and 1½ tsp<

Prepare the yeast. Sift the flour and salt into a bowl and make a well in the centre. Add yeast, remaining water and olive oil. Mix to a dough. Knead the dough on a lightly floured surface for 10 minutes. Shape dough into a ball and roll in an oiled bowl. Cover with a damp tea towel and let rise at 30°C until doubled in size, 1-2 hours.