Apulian Focaccia

Recipe from " Dad's recipes...and not only "

Ingredients

• 305 gr of Arifa flour
• 45 g of semolina
• 250 gr of water
• 25 g of extra virgin olive oil
• 10 g of salt
• 25 g of dry sourdough with wheat germ

To fill it:

• 10 cherry tomatoes
• a handful of pitted black olives
• oregano

Preparation

I started by taking 2 bowls and with a little water from the total I dissolved the salt in one and the yeast in one, after which I took a bowl and kneaded all the ingredients together adding the salt and oil last, after having kneaded well I covered everything and left it to rise for a couple of hours but this depends on the yeast you use (if you use beer yeast put 10 g and the leavening will be a little longer). When these 2 hours had passed I did 2 rounds of folds at a distance of 15 minutes from each other and then I left it to rise for 40 minutes in the well-oiled baking pan and I immediately stuffed it with the cherry tomatoes split in half, the olives and the oregano (luckily my products are all made in Sicily) In the meantime I turned on the oven and brought it to a temperature of 220° and baked for 30 minutes ......... I can't tell you how good it is and I'm super satisfied with this new yeast ............