The 100% hydration Focaccia is a baked product with a unique flavour, easy to make.

FLAVORS OF PUGLIA.

INGREDIENTS

• 200 g of re-milled durum wheat semolina,
• 200 g of 00 flour,
• 400g of water,
• 8 g of brewer's yeast (120 g of sourdough),

a drizzle of olive oil to close the dough

• 8 g of salt.

FOR THE SEASONING.

cherry tomatoes, 10

olive oil,

olives, 10

oregano

salt.

PREPARATION

We begin to dissolve the brewer's yeast with 280 g of warm water by hand or in the mixer, until we obtain a foam. Then we add the flour and semolina and start kneading. Add the remaining 120g of water little by little and the salt. Finally, when the dough is ready, add a drizzle of olive oil. The dough is very hydrated. We place the dough in a covered oiled bowl until it doubles in size, after having made some folds in the bowl.

We take the dough and spread it with our hands in an oiled pan until it reaches a thickness of 1 cm. We apply pressure with our fingertips so that the olive oil penetrates into the dough.

Let it rise again for 1 hour. We season the focaccia with cherry tomatoes, olives, oregano, salt and finally drizzle with plenty of olive oil.

Let it rise again for another 30 minutes. Bake at 250° fan for 15 minutes and 5 minutes under the grill. Our focaccia is ready, enjoy your meal and see you next recipe...