Focaccia - Italian flatbread

Serves 4

For the dough
350 g flour type 00
150 g durum wheat flour or flour type 0
300 ml water
10 g salt
4 tbsp olive oil
2 tsp sugar
1 cube yeast
A little coarse salt
Rosemary, olives, onion, tomatoes for topping.

Mix all the ingredients for the dough in a bowl and stir to a tough dough. Then leave to rest for approx. 2 hours. Mix the dough again and let it rest again for approx. 3 hours.
Preheat the oven to approx. 230°. Place the dough mixture in an oiled baking dish or on a baking tray and press in depressions with your fingers. Our tip: to prevent the dough from sticking to your fingers, rub them with olive oil.
Sprinkle with coarse salt and top with rosemary, olives, etc. as desired. Leave to rest again for a short time, drizzle a little olive oil on top and bake in the oven for approx. 20 minutes until golden brown.