In a bowl, mix together the bread mix and dry yeast.
Add the warm water and oil, then mix with an electric mixer equipped with hooks or by hand with a fork.
When the dough is smooth and homogeneous, add the salt and mix again.
Cover with plastic wrap and let rise for 1 hour at room temperature.
After the time has passed, spread the dough with wet hands (so it doesn't stick) on a baking tray lined with parchment paper, trying not to completely break the rise. With your fingers, give it the typical "dimpled" focaccia shape.
Preheat the oven to 200°C, while it heats up, let it rise for another 20-25 minutes.
In a container, prepare the brine by mixing the oil with water and rosemary, sprinkle over the entire focaccia. Bake for about 25 minutes.
Italia
| Energy (kcal) | 155.62 |
| Carbohydrates (g) | 30.31 |
| of which Sugars (g) | 1.01 |
| Fat (g) | 2.23 |
| of which Saturates (g) | 0.31 |
| Protein (g) | 4.44 |
| Fiber (g) | 2.07 |
| Sale (g) | 0.78 |
