Focaccia

  • 50 dkg of kate’s low carb salty universal mix
  • 1 packet of dried yeast
  • 1 tbsp salt
  • 4 dl of water
  • 10 dkg olives
  • 10 dkg of dried tomatoes
  • 3 branches of rosemary
  • half a dl of olive oil
  • coarse salt

Knead all the ingredients of the dough and leave to rise for an hour. Knead again, then stretch to the size of a baking sheet and rest again for half an hour. Squeeze the olives and tomatoes into the dough, sprinkle with rosemary and olive oil and bake it at 200 degrees for about 20 minutes. Serve it with sprinkled fresh rosemary and coarse salt.

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