Ingredients
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Flour 500 g
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Brewer's yeast 15 g
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Oil 3 tbsp
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Salt to taste
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Rosemary to taste
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Water to taste
Preparation
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Prepare a dough of flour, crumbled brewer's yeast and enough water to obtain a fairly soft dough.
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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.
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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.
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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.
