This focaccia is a recipe for a soft and airy focaccia bread perfect to pair with cured meats and cheese. The durum wheat semolina makes the focaccia crunchier but it can be replaced with a flour for bread and pizza making.
500 g re-milled durum wheat semolina (or flour for bread and pizza making)
400 g water
5 g fresh yeast
1 teaspoon of sugar or honey
15 g salt
15 g olive oil
For seasoning: cherry tomatoes, black olives, salt, oregano, oil
Dissolve the yeast and sugar in 300 gr water. Knead the durum wheat semolina in a bowl with the water in which you had dissolved the yeast.
Dissolve the salt and oil in the remaining water and add it to the dough.
Knead until you get a smooth and uniform dough.
Divide the dough to the size you need.
Cover the bottom of a baking sheet with olive oil and place the dough inside.
Let the dough rise in a warm place until double its size.
Season with cherry tomatoes, black olives, salt, oregano.
Drizzle with oil and leave to rise for at least an hour.
Bake at 250° in a preheated oven.