Take a small bowl and add the water, sugar, yeast and 3 tsps of the flour and give it a mix. Place the pre dough at a warm spot and let it rise for 10 minutes.

While we are waiting, add the 5g salt, fenu greek, oregano and mayoran to the flour into a big bowl and mix it with a fork.

Once the pre dough has risen, add it to the flour into the big bowl, add 1 Tbsp olive oil and mix it all together with a fork. 

As soon as it gets hard to further work the dough with the fork, place it onto the clean kitchen counter and knead it for at least 10 minutes.

Place the dough back into the big bowl, cover it with a wet towel and place back onto a warm place for 1 hour.

After that, take a big pan and fit some baking paper. Put the dough into the pan and spread it with your fingers until the bottom of the pan is covered.

Put the towel over the pan and back to the warm place for another hour. 

For the topping, mix garlic, anchovies, 1 tsp rosemary, 1 tsp thyme and 1 Tbsp together to a smooth paste.

Preheat your oven to 250°C fan with a baking tray inside the oven. 

Take the Focaccia out of the pan by lifting up the baking paper and add the topping on the Focaccia by using a brush or a small spoon.

Bake the Focaccia for roughly 12 minutes until it gets slightly brown at the top.

Just before serving, add some parmesan.