Focaccia

It’s almost weekend. Only in the weekend I have the time to make bread with yeast – because it needs at least thirty minutes to rise. I always prefer fresh yeast, you can buy it at a turkish store for twentyfive cents. Watch out, these focaccia’s are addictive!
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For two of three persons – 2 small breads

13 gram fresh yeast
150 ml not to hot and not to cold water
25 ml olive oil
1 tablespoon honey
250 flour
1/2 tablespoon seasalt
some extra seasalt and olive oil

1.Crumble the yeast into a bowl and stir it smooth with the water – olive oilhoney and salt.
2. Mix in the flour a little at a time, knead into a dough and knead for 5 minutes.

3. Let the dough rest – cover with a tea towel about 45 minutes.
4. Place the dough on a lightly flour dusted work surface and divide in half.  Shape each  portion into a ball and press it out to about a centimeter thick. 
5, Grease a baking sheet with olive oil and sprinkle with seasaltI just use regular salt.  
6. Place the dough slices on the baking sheet and cover with a tea towel. Let them rise for 30 minutes.
7. Preheat oven to 220 degrees.
8. ressure with your finger holes in the dough. Drizzle generously with olive oil and sprinkle with sea salt. Add seasonings of your choice.
9. Bake the focaccia in the middle of the oven for about 10 minutes until golden – put the grill on in the end if they do not look crispy brown.

SEASONINGS onionscherry tomatoes and basilolives and fennel – potato and goat’s cheeseparmesan cheese.
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