3-8 hours depending on withdrawal (45 minutes of cooking)
4 dl lukewarm water
1.5 tsp sea salt
1 tbsp sugar
450 g Wheat flour (Tipo 00 or Manitoba flour)
50 g durum flour
25 g 01 Pilsner Mask flour
1/2 dl olive oil
Fresh rosemary sprigs
Stir the water, salt, sugar and yeast together in a bowl until the fermented is dissolved.
Add the durum flour and mask flour and stir together.
Add the wheat flour a little at a time - the consistency should be wet, like a thick porridge. By this consistency you get a spongy bread. Spread the dough directly in a baking pan with baking paper at the bottom.
Refrigerate the cover for a minimum of 7-8 hours. If you are busy you can also raise it on the kitchen table for about 3 hours.
When the dough is raised finished, turn on the oven at 220 degrees and heat up well. While the oven is warming up pour a little olive oil over the bread.
Pick the sprigs of rosemary and sprinkle them over the bread.
Gently dip the finger into the dough to create small holes in the bread, but try to preserve some of the air bubbles in the dough.
Sprinkle a generous amount of flake salt over the bread and bake for about 20-25 minutes until the bread has got well with colour and is crisp on the surface.
Remove the bread and immediately drip with a little oil to give the focaccia bread the characteristic spongy texture.