List of Ingredients
- 1 LB. of all-purpose flour
- 6 OZ. of remilled durum wheat semolina
- 6 OZ. of milk
- 1 OZ. of fresh brewer's yeast
- Extravirgin olive oil
- Sugar
- Fine and coarse salt
Method
To make focaccia, first gently combine the flour with the semolina. Dissolve the yeast in 3/4 cup water at room temperature. Combine the flour with 2 tsp sugar, then begin kneading together, adding the yeast and water mixture a little at a time; next, add the milk, 1/4 cup oil, and finally 2 tsp fine salt.
Form into a ball, then transfer to a bowl, cover with a moist towel, and set aside to rise for at least 1 hour.
Grease a rectangular baking tray with an oil and water emulsion. Stretch out the dough over the tray, press down with your fingers to form small indentations, then grease the surface with more oil and water emulsion. Cover with a moist towel and set aside for 30 minutes to rise.
Sprinkle with coarse salt, brush with more emulsion if necessary, then bake for 20-25 minutes at 320°F.
Remove from the oven and from the mold, then cut into portions before serving.