Focaccia with Cricket Flour

Mix the flour and the cricket flour together with the salt, crumble the yeast into it and knead it together with water and oil in an even dough. Allow the dough to rise covered for about 2 hours.

Roll the dough in the desired form with a thickness of about 2 cm. Put it onto a backing paper in a tray. Cut the focaccia cross-shaped and brush it with olive oil.

The focaccia should rise again for about 30-40 minutes. The oven can be preheated to 220° C.

Bake the focaccia for 25 minutes in the oven until it is golden. Still hot, coat the focaccia with olive oil and chopped rosemary and coarse salt.