Oregano focaccia

Making a focaccia is always a pleasant task when you have some time to spare to make something lovely and fragrant for the whole family. Focaccia, with its aroma filling your house, just makes you want to dive straight in as soon as it comes out of the oven! This crunchy version sprinkled with oregano, is really fabulous!

Prepare the dough by mixing all the flours together and, if you want a softer dough, sift them. Add 80 g of malted barley to the flour (optional), the mother yeast, and oil. Mix with water and add some salt dissolved in water. To manipulate the dough into a baking tray, oil your hands so that the dough does not stick to them when handling. Sprinkle with plenty of oregano. Let it sit in the pan for about 2/3 hours, depending on the ambient temperature. Bake at 250 °C for 10 minutes and then 20 minutes at 180 °C on the middle shelf of the oven.