fine crispy focaccia tortillas with rosemary
4-5 flat breads with a diameter of 20
500 g flour
12.5 g fresh yeast
0.5 tsp salt
3 tbsp olive oil
1 cup and a half of water (pour in gradually)
Sift the flour into the mixer bowl, add the yeast, salt, olive oil and water, knead smooth, elastic
dough.
Roll into a bowl and put in the bowl of the mixer, cover with a film and in a warm place for 1 hour or until the dough increases in two.
Take out the dough, roll out - to the desired thickness.
Oil the form, put the cake in the form, chop with a fork, pour the oil on top, salt, sprinkle with fresh rosemary and sea salt.
Bake in a well heated oven to 240-250 degrees for 12-15 minutes.
It is very important to cook focaccia at the maximum temperature, otherwise it will turn out to be hard, rubber.
according to Nicky
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