Wholemeal rosemary focaccia (DF, V+)

Focaccia made with love and stoneground wholemeal flour

You will need to make one rosemary focaccia (20 x 20 cm):
150 g stoneground strong wholemeal flour
75 g wholemeal spelt flour
50 g plain white flour
175 g water
12 g fresh yeast
a pinch of salt
2 tbsp olive oil, + extra to brush
fresh rosemary leaves
coarse salt (optional)

1. In a big mixing bowl mix flours and salt.
2. Dissolve yeast in lukewarm water, then add it to the flour, mix in the olive oil too.
3. Combine the ingredients with your fingers, then knead for 6 to 8 mins. The dough should be smooth and elastic.
4. Oil a baking pan (I used a square pyrex, use a round one if you prefer that shape), put in the dough and stretch toward the edges.
5. Cover with a tea towel and let it rise for 30 mins.
6. Meanwhile, preheat the oven to 200 °C.
7. When the dough is rested/risen enough make wholes in it with your fingertips. Brush with olive oil and sprinkle with fresh rosemary leaves and coarse salt (if using).
8. Bake in the oven for 20 to 25 mins. I like mine with a crispy shell. Enjoy!

Allergy: Gluten, Yeast. No dairy. No egg.

More focaccia: Rosemary focaccia