Rosemary focaccia with sun-dried tomatoes

Dissolve the yeast in lukewarm water at about 30 °C. Mix with the flour, 5 g of salt and 30 ml of oil. Knead for 10 minutes until the dough is soft and slightly sticky.

Cover the bowl and leave to rise for 1 hour 30 minutes at room temperature, until the dough has noticeably risen.

Grease a rimmed baking tray with 10 ml of oil. Spread the dough out on it with oiled hands, then leave to rise for 30 minutes. Preheat the oven to 220 °C towards the end of this rise.

Rinse the rosemary and strip off the leaves. Make dimples in the dough with your fingers, drizzle over the remaining 20 ml of oil and sprinkle with the remaining 5 g of salt, then add the rosemary. Prepare 60 g drained sun-dried tomatoes in oil. Drain the sun-dried tomatoes and cut them into strips. Add everything over the dough before baking. Bake for 25 minutes at 220 °C, until the focaccia is golden. Cut into 8 portions for the stated yield.