The perfect starter for an Italian dinner.

  • 450g flour

  • 1 cube fresh yeast

  • 1 tablespoon sugar

  • 1 tablespoon salt

  • 280ml water lukewarm

  • 4 tablespoons of olive oil

  1. Take a few tablespoons of the lukewarm water and mix it with the yeast and sugar in a small bowl. Leave to rise for about 10 minutes.

  2. In the meantime, put all remaining ingredients in a mixing bowl. Add the yeast mixture and mix the dough either with a kitchen machine or knead it with your hands. If you chose the kitchen machine: Remove from the bowl and knead again briefly with your hands. Form the dough into a ball, pour the dough back in a bowl, cover the bowl with a kitchen towel and leave to rise in a warm place for about 1 hour. The yeast dough should then have doubled in size.

  3. Remove the dough from the bowl and divide into 2 portions. Roll out the dough portions oval with a rolling pin or carefully pull them apart with your hands. It should be at least 1cm thick.

  4. Place the dough pieces on a baking tray lined with baking paper. Cover the dough again with a kitchen towl and leave to rise for another 15-20 minutes. 

  5. After the rising time, press small hollows into the dough with your fingertips and brush with olive oil.

  6. Now you can top the the dough with the ingredients you like. I chose dried tomatoes and sea salt for one focaccia and rosemary, oregano, thyme and sea salt for the other one.