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Rosemary and oregano focaccia

Fresh (left) & Dry yeast
Rosemary and oregano focaccia

3 cups of bread flour (In Italy '0' flour)
1 cup of warm water
1/4 cup of olive oil
1 table spoon of sugar
1 table spoon of fine salt
1/2 table spoon of rock salt
1 cube of fresh yeast (or one satchel of dry yeast)
Yeast reacts with sugar and become liquid...

First step:
In a big bowl, dissolve the fresh yeast with the sugar.  Simply by moving it around with a fork and mixing a bit, the fresh yeast will turn to liquid.  If you're using dry yeast, it will dissolve in the water... Add the warm water.

Second step:
Sift 1&1/2 cups of flour into the bowl, with a strong wood spoon and mix the water into the flour.  Add the salt and mix with the spoon for about 1-2 minutes.

Third step:
Add the another 1 1/2 cup of flour and kneed the focaccia dough for about 3 minutes, mixing very well.  Add the dough into the bowl and add  olive oil.  Using your hands, squeeze the olive oil into the dough for about a minute.  Simply mixing with your hands, do this for about one minute...there will be extra oil a the bottom of the bowl (you will later pour this on the top of the dough).

Fourth Step:
Make a ball with the dough, and put the dough in a tray with a sheet of baking paper.  Open the dough with your hands.  When the dough is open, make little holes with your fingers.  Add the rest of the olive oil on the top of this, the oil will pool and fill the small holes you made with your fingers.  Add the rock salt in the top, the rosemary, the oregano and the pepper.

Fifth Step:
Let the focaccia rise for about two hours.

Sixth step:
Bake at 350F/180C for about 20 minutes.  Keep your eye on the bread so it doesn't over bake and turn into a rock. Enjoy!!