250 g Flour (Type 550)
5 g Salt
¾ Pack of Fresh Yeast
App. 170 ml lukewarm water
1 branch of thyme
1 branch of rosemary
Put together flour and salt in a bowl. Add lukewarm water and crumbled yeast on it. Knead all ingredients together for about 5 minutes. Leave the dough for another 30 minutes under a cotton cloth.
In the meantime, pluck the thyme and rosemary leaves from the brunches and chop them.
Then halve the prepared dough and form two balls. Roll each dough ball into a 2 cm flat Focaccia and place them on the baking paper. Make little holes with your fingers into the surface and drizzle some olive oil over the Focaccia.
Spread the prepared herbage (thyme and rosemary) all over and dredge with Fleur de Sel.
Leave the focaccias for another 20 minutes to grow in a warm place, e.g. in an oven at 30°C.
After that bake it in the oven for 15 minutes at 230 °C upper and lower heat until it is golden brown.
Enjoy your Focaccia!