Homemade Focaccia

Traveling to Italy is a dream come true, and one of the highlights was waking up to fresh focaccia every morning. After tasting it daily, I knew I had to learn how to make it myself! So, I asked Angela, the cook where we stayed, to teach me her personal recipe. Let me tell you, nothing beats the taste of warm focaccia fresh out of the oven. And the best part? It only requires a few simple ingredients. Now you can make it at home too!

Serves 4

Ingredients:

200g Flour
200g Semolina flour
2 tsp Sea salt
1 package active dry yeast
1/2 cup Olive oil
1 1/2 cups Water
Dehydrated oregano for sprinkling
Fresh rosemary for sprinkling
Cherry tomatoes

Method:

Combine the dry ingredients first: both flours, sea salt, and active dry yeast.
Make a well in the center and begin pouring the water.
Start mixing everything together to create a dough.
Make another well in the center and add the olive oil.
Mix it all again until you have a smooth dough, then divide it into 4 portions.
Sprinkle a bit of flour on top and let it rest for at least 1 hour, or ideally overnight in the fridge.
Knead the dough, spread it flat onto a baking pan.
Bake at 425°F for 30 minutes.
Before baking, sprinkle oregano, rosemary, and place cherry tomatoes on top for added flavor!