To better enjoy the fish as usual, I suggest you take it in the morning or know a fisherman trusted.
Clean the mackerel medium size only within the belly with a knife and remove the head. Prepare a pot with plenty of cold water to contain approximately 3.4 mackerel and dive into the water thyme, bay leaf, marjoram, lemon zest and garlic in shirt. Big cook with low heat, once you reach the boiling, you spend about 15 minutes. Make sure that the boiling is low. Scola mackerel, raffreddali, pass him a little olive oil and Maldon salt. If you want you can put mackerel in cans with aromatherapy oil … but that’s another recipe!
For the focaccia uses 600 grams of wheat flour, 400 grams of water, 50 grams of oil, 10 grams of salt. Mix and allow to rise until double its volume. Adagiala on a well-oiled baking sheet, extends as far as possible, cospargila of olive oil, salt, half a glass of water, rosemary and put it in the oven at 200 degrees for 20 minutes.