Рет қаралды 163,620
A rustic and crunchy focaccia thanks to the use of SEMOLINA in the dough. Already stuffed with many olives and many cherry tomatoes which make it soft and rich on the inside and crunchy and rough on the outside!
Making it is child's play, it doesn't require laborious kneading, all you need is a ladle and the dough to rest between one fold and another! Just a little patience and nothing more, but it will be worth it!
🌡️ 220° Static 210° Ventilated for approximately 30-40 minutes
📝Ingredients MOLD 30 -33 cm
400 g durum wheat semolina flour
300 ml Water (slightly warm)
10 g fresh brewer's yeast (4 g dry)
1 teaspoon Sugar
1 teaspoon Salt
2 tablespoons Oil
20 cherry tomatoes (mixed)
Mixed olives to taste
Origan
Extra virgin olive oil