Put the water together with the yeast and sugar in a large bowl and leave for at least 5 minutes to allow the yeast to wake up gently.

Sift the bread mix over the bowl and also add the fiberhusk and salt. Mix everything well and knead into a nice cohesive dough. While kneading, keep adding a little flour so the dough does not stick to your hands.

Let the dough rise for at least an hour.

Preheat the oven to 220 degrees and, meanwhile, squeeze the garlic. Pour the olive oil on the garlic and leave for a while.

Divide the dough into two rectangles and place them on a baking tray lined with baking paper. Using your fingers, flatten the dough into the desired shape. Sprinkle with the garlic and olive oil and now also distribute the rosemary evenly over the dough.

Finally, sprinkle some herb salt on the focaccia and bake for about 10 minutes in the middle of the oven.