Put flour and yeast in a bowl (attention: read the instructions on the yeast packaging, as some must be activated by dissolving them in water with a little sugar and waiting 10 minutes before using them).
Add the yogurt and water and start mixing, then also add salt and oil and work until a smooth and homogeneous mixture is obtained.
Cover the bowl with a clean tea towel and let it rise for at least 2 hours or until doubled.
Grease a baking tray with a little oil, then spread the dough in it with your hands and let it rise again for 1 hour.
Once leavened, pierce the surface with your fingertips, then season with oil, coarse salt and rosemary.
Bake for about 20 minutes or until golden brown in a preheated convection oven at 220 ° C.
The yoghurt focaccia is ready, serve hot, warm or even cold.
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