How to cook
Chop the rosemary, mix the flour, salt and yeast, add water and olive oil (30 ml), beat the dough, roll it into a ball, cover with a watered towel and let sit for 30 minutes at room temperature. Roll out 1/6 of the dough (140 g) into a scone no more than 0.5 cm thick with the diameter equal to that of the bowl. Put the scone into the bowl, sprinkle with the rosemary and salt. Close the lid. Select FRY, set the time for 20 minutes. 10 minutes before the end of the programme turn over the focaccia. Cook until the end of the programme. Repeat the actions with the remaining dough. Before serving, pour the ready focaccia with the extra virgin olive oil (10 ml).