Focaccia with oregano and rosemary

Make a dough using 500g of flour, adding 4g of fresh brewer’s yeast (previously dissolved in 300g of water). Knead well and add salt to taste (about 5g). Continue kneading and, once you have a smooth mixture, place it in a bowl and leave it to rise for 2 hours.
Then prepare the final baking tin by greasing the base with a little oil, place the risen dough in it and leave it for another hour in the oven (turned off but with the light on) to finish rising.
Once the time is up, ensure the dough completely covers the container (ideally about 5 cm high and 26 cm wide) and use your fingers to create the small indentations typical of focaccia. Then pour over a mixture of 20g of oil and 10g of water, and finally sprinkle over about 30g of chopped fresh oregano and 10g of rosemary. Finish with a few grains of coarse salt on the surface. Bake in a fan oven for about 30 minutes at 240°C and enjoy it warm.
If you like, you can top it with ham, cheese or whatever you have to hand.