Focaccia with Rosemary and Dried Tomatoes

Preheat the oven to 200–205 °C. Prepare a baking tray (approx. 30 cm × 40 cm) and line it with baking paper.

Sift both types of flour into a large bowl. Add the lukewarm water, dried yeast, cane sugar, 30 ml olive oil, dried rosemary, and finely chopped dried tomatoes. Knead by hand until you get an elastic dough that forms an easy-to-shape ball. If the dough is too soft, add a little more flour.

Form the prepared dough into a ball and leave it in the bowl. Cover with cling film and let it rest for 30 minutes.