Spelt Focaccia with Rosemary and Tomatoes

Preheat the oven to 200–205 °C. Prepare a baking sheet (approx. 30 cm × 40 cm) and line it with baking paper.

Combine both types of flour in a large bowl. Add 150 ml lukewarm water, dry yeast, cane sugar, 30 ml olive oil, ground 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 let it rest in the bowl. Cover the bowl with cling film and let the dough rest for 30 minutes.