Wild Goutweed Focaccia

Dissolve the yeast in 160 ml of lukewarm water. Stir in sugar and let rise for 10 minutes.

Put the flour, durum wheat semolina, salt and olive oil in a bowl.

Add the yeast mixture and mix to form a dough. Knead the dough until it is no longer sticky.

Spread some olive oil in a bowl, roll the dough in it and then let it rise, covered, in a warm place for 1 hour.

Preheat the oven to 200 °C (top/bottom heat). Spread some olive oil on a baking tray.

Spread the dough evenly on it with your fingertips – do not roll it out.

Wash and dry the goutweed and wild herbs. Cover the focaccia with the herbs and bake in the oven (center) for 25 – 30 minutes.

Let cool, sprinkle with coarse salt and serve!

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