Two kinds of focaccia with sea salt, or: Show me your salt and I'll tell you how you eat!

I like salt. I always liked, even as a child. I still remember well being reminded by an aunt that salt is unhealthy because it binds water in the body. I did not know what that meant, so I did not care.
Until today scientists are arguing about whether salt is good or bad for the body. Too much is not good, but not enough. I think that if one finds a healthy mediocrity, it's fine to eat salty.
I like the taste of salt and I like the salt of the food's own flavor can. Of course, I would not eat salt pure or even teaspoonful, and I do not like salty foods any more than others. But I love to experiment with different types of salt, I love the combination of salty-sweet and I know how a touch of salt can also spice up desserts.
That's why it's not unusual that I have 14 different sorts of salt in my closet.
I did not realize that there are quite a lot of them.
But Alice made me want to count her when she called up her event" SALT - Show Me Your Treasures. "
There are many more beautiful breams in salt crust Salt-related recipes.
Here's one of my favorite recipes.
It's a really fussy yeast dough recipe for delicious focaccia.
This is one of the first baking recipes that I put in my mind
The original recipe comes from Cooking with Jamie Oliver *, the first book by Jamie Oliver and my first book, which I got as a present when I was 18
Over time, I've adapted the recipe and improved it for my taste, but to this day I'm baking the focaccia with the famous Jamie Oliver sip of olive oil and according to the original recipe.
The Focaccia are perfect for a barbecue or as an accompaniment to fresh salads.
But I can also eat them straight because they are incredibly juicy and delicious and you do not need much more.
 freshly baked focaccia with rosemary and sea salt, served on the baking tray

Focaccia with rosemary and sea salt and focaccia with cherry tomatoes, thyme and sea salt

for 2 focaccia
For the dough:
250g wheat flour type 00 or 450
250g Semola di grano duro (ground Italian durum wheat semolina) or plain durum wheat semolina
1 heaped Tl sea salt (I used Gros Sel Guérande)
1 tablespoon fine white sugar
1/2 cube (approx. 20g) fresh yeast
250-300ml of lukewarm water
Put the flour, semolina, salt and sugar in a large enough bowl and well
Add the fresh yeast directly to the flour with your fingertips and rub thoroughly.
Pour the water and all ingredients into a smooth and knead supple yeast dough.This takes about 1 to 1.5 hours.
After rising, divide the dough in half and knead each half thoroughly again, if necessary add some flour if the dough is too very sticky to your hands.
Now either roll out each dough ball oval on a floured surface or shape it with your hands. It should create an irregular and rustic dough sheet with a thickness of about 1 to 1.5 cm.
Place each dough sheet on a baking sheet lined with baking paper.
Now prepare the appropriate topping:
For the Rosemary Sea Salt toppings:
fresh rosemary needles to taste, roughly chopped
coarse sea salt (I took Flor de Sal)
1 garlic clove, finely chopped (optional)
good olive oil
For the cherry tomato-thyme-sea salt topping:
a handful of cherry tomatoes, washed
thyme leaves to taste, roughly chopped
coarse sea salt (I took Flor de Sal)
1 garlic clove, finely chopped (optional)
For both Focaccia toppings, mix all ingredients to taste, do not mix with olive oil.
Each toppings pour each onto one of the focaccia flatbreads and work vigorously into the dough by pressing with your fingertips. The surface should look really holey and irregular and the aroma should really pull through the whole cakes.
Now let both focaccia go again until the dough has risen about 2 to 3 cm and preheat the oven to 200 ° C top and bottom heat.
 Dough for focaccia with rosemary and sea salt and tomatoes with herbs, before baking on the baking tray

The two focaccia in succession about 15 to Bake for 17 minutes on the middle rack in a preheated oven until golden brown.
Then remove from the oven and sprinkle over some olive oil and coarse sea salt as needed.
Let cool on a grid and leave to lukewarm or cool tear into pieces and enjoy.

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