Ingredients
- Flour 500 g
- Brewer's yeast 15 g
- Oil 3 tbsp
- Salt to taste
- Rosemary to taste
- Water to taste
Preparation
- Prepare a dough of flour, crumbled brewer's yeast and enough water to obtain a fairly soft dough.
- Leave it to rise for about 2 hours before rolling it out onto a baking tray (previously greased with oil) so that its thickness does not exceed 2 cm.
- Press the whole surface of the focaccia with your fingertips, sprinkle it with a veil of olive oil, a little salt and fresh rosemary, then leave it to rise for another half an hour.
- Bake at 200 °C for about 15 minutes.
P.S. You can replace the rosemary with any ingredient you like, e.g. oregano, cherry tomatoes, black olives etc.
