Focaccia

• 4 dl lukewarm water
• 50 g yeast
• 2 tsp salt
• 8 dl wheat flour
• 3/4 dl olive oil

Olive oil for greasing the pan

Herb Oil

• 1 dl olive oil
• 30 g Tamsin fresh parsley
• 2 garlic cloves
• 1/2 tsp salt

Measure lukewarm water into a bowl and dissolve the yeast in it. Add salt. Gradually add the wheat flour while kneading continuously. Finally, add the oil and continue kneading for 10 minutes. Line a baking pan (approx. 25 x 35 cm) with parchment paper and brush generously with olive oil. Pour the dough onto the oil in the pan and let rise under a cloth for 1 hour. Measure the herb oil ingredients into a blender and blend until smooth. Spoon the herb oil over the risen dough and press dimples into the dough surface with oiled fingers. Bake the focaccia at 225°C for about 25-30 minutes, until the surface is beautifully golden.