For the dough, I used wheat sourdough and fresh yeast. I stirred the sourdough in the water, added fresh yeast and salt. On the eve of fresh rosemary leaves filled with olive oil (30 g) and left overnight at room temperature to infuse.
I baked Focaccia with flour the result is very happy, as always! Knead the dough with a mixer for 5 minutes.
I added rosemary and butter to the dough and knead the dough for 5 minutes.
The finished dough was covered with cling film and gave it 1-1. 5 hours for proofing at room temperature.
The dough was placed in a mold (the mold was greased with olive oil) and stretched and leveled it with your fingers so that it took up the entire space of the mold. And left it for proofing for another 1.5 hours. As soon as the dough increased in volume, I made a recess with my fingers and poured a little olive oil into them and laid out the dried tomatoes. From this amount of dough, two Focaccia were obtained. Bake at 180 g. about 15-20 minutes.