Ingredients

• 430 g flour 0
• 170 g re-milled durum wheat semolina
• 180 g milk
• 25 g fresh brewer's yeast
• extra virgin olive oil
• sugar
• fine and coarse salt

For the focaccia recipe, mix the flour and the semolina carefully. Dissolve the yeast in 180 g of water at room temperature. Add 2 teaspoons of sugar to the flour, then begin to knead by adding the water with the yeast a little at a time; then pour the milk, 65 g of oil and last 2 teaspoons of fine salt.
Form a ball, place it in a bowl, cover it with a damp cloth and let the dough rise for at least 1 hour. Grease a rectangular baking sheet with an emulsion made of oil and water. Roll out the dough into the plate, press it firmly with your fingers to make holes and generously grease the surface with another oil and water emulsion. Let rise for 30 minutes covered with a damp cloth. Sprinkle with coarse salt, anoint again if needed, and bake at 190 ° C for 20-25 minutes. Remove from the oven, bake and cut into portions before serving.

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