Focaccia with Rosemary and Tomatoes

Preheat the oven to 200–205 °C. Line a baking sheet (approx. 30 cm x 40 cm) with baking paper.

In a large bowl, combine both types of flour with 150 ml lukewarm water, the dry yeast, raw cane sugar, 30 ml olive oil, dried rosemary, and finely chopped dried tomatoes. Knead the dough with your hands until it is elastic and can be easily formed into a ball. If the dough is too sticky, add a little more flour.

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