Focaccia

Focaccia made in just 5 minutes with simple bread dough, with a minimum dry yeast and the process of "sleep bread". That dough "sleeping" for a few hours and then without any kneading enters the oven and baked. The long process of fermentation has resulted in improved flavor.
On top sprinkle fresh, chopped, aromatic rosemary and flower of salt/ Fleur de Sel. Both add extra flavor to Focaccia fluffy to enjoy fresh, warm and fragrant.
Yours!

work: 5′

time: 12h:45′

very easy:

Ingredients (4 servings) 450g flour 2 tsp Fleur de sel 1 tsp dry yeast 360g water at room temperature 3 tbsp olive oil On top 1 tsp Fleur de sel 1 sprig fresh rosemary	In a large bowl add the flour and open a pit at the center. Pour in the yeast and salt. Mix the dry ingredients.	Pour all the water at once and stir slightly until absorbed. No need to knead. Cover the bowl with cling film and leave it in peace, at room temperature for 12-18 hours.
Cover the bottom of a square oven dish, measuring 20×20cm (7.9×7.9in) - or whatever shape we have - with olive oil.	Pour in, with the help of a spatula, the puffed up and sticky dough. Push the surface with the tips of your fingers to do some small puddles, taking each time a little oil from the bottom.	Mince the rosemary and sprinkle over the surface of the dough. Sprinkle with salt.
Cover the oven pan with aluminum foil and set aside while the oven is preheated.	Place the focaccia in a preheated oven at 200°C (392°F, Gas 5.7) and bake for 20'. Then remove the foil and continue baking for another 20.	Bake until it gets a nice golden color. Immediately remove from the oven and from the pan. Serve up a wooden plateau, accompanied with what we like.

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Author Zambia G. Sifaki