Kamut and rosemary Focaccia

Hi everyone! Today I enjoy making a lovely focaccia with Kamut flour and rosemary.

Focaccia is a typical dish and very popular in my own town Genoa, and I really love it.

I did used a different flour. Kamut flour its more digestible, does not contain cholesterol plus few more quality.

Ingredients

Put the flour in a bowl and add the salt

In a glass dilute the yeast with a bit of warm water and the sugar, and then add the rest of the water.

Let it rest the liquid a bit, then add gradually to the flour and mix it together. Begin with the help of the spoon the with your hand.

Create the dough, cover it and put in a warm place for 4 hours.

After the 4 hour divide the dough into two equal parts.

Spread the into your baking tray let it rest again for an hour or so.

Use your fingers to create the holes on your focaccia, drizzle the extra virgin olive oil mix with water and sprinkle some sea salt and rosemary.

Bake it for 25/30 minutes at 180 degrees.

Enjoy it….!!! Ciao….!!!!