For approx. 4 people

20g yeast (half a cube)
400g flour
50g corn polenta semolina
1/2 tsp salt
6-7 tbsp rapeseed oil (alternatively olive oil)

1 tsp fleur de sel
2-3 sprigs of rosemary
200g finely chopped fried onions
100g corn polenta semolina
20g black sesame seeds

Preparation:
Dissolve the yeast in 200 ml lukewarm water and work into the flour, add the semolina and approx. 5 tbsp rapeseed oil and a small pinch of salt and knead into a smooth dough. Drizzle on a little rapeseed oil until the surface of the dough is shiny.

Cover and leave to rise in the fridge for at least 3 hours (if it has to rise quickly, you can also leave the dough to rise in a warm place - the "cold" way would be more ideal)

When the dough has approximately doubled in volume, place it on a work surface dusted with flour. Then knead, roll out and sprinkle with chopped rosemary, fried onions, corn semolina, sea salt and spicy sesame seeds. Twist the dough into a roll and roll out again.

Now place in an oiled metal or baking tin sprinkled with cornmeal, drizzle with plenty of oil and gently press holes into the surface with your fingers. The dough must then rise again in a warm place for approx. 20 minutes. The back of the Merklinger is a very good place for this, as the radiant heat creates the perfect climate.

Heat the Merklinger to 300 degrees top heat and approx. 180 degrees stone temperature. Once this temperature has been reached, push the fire in the combustion chamber all the way to the back and add 1-2 small pieces of wood at the very back (preferably from above through the baking chamber) to get more top heat. Turn the baking tin after approx. 10 minutes so that the focaccia is evenly browned on all sides.

When taken out of the oven, you can leave the focaccia to cool first, or cut and serve straight away, depending on your preference.

Josef Hartl from Gasthof Hartl zum Unterwirt in Türkenfeld wishes you lots of fun and bon appétit.

>>> Click here for the recipe video.