- 150 g semolina flour
- 350 g bread flour
- 1 teaspoon dry active yeast
- 100 ml olive oil
- 250 ml water at room temperature
- 1 teaspoons delicate honey
- 1 p inch sugar
- 1 teaspoon salt
- 1 bottle p izza sauce
- “Leccino” olives
- 6-7 anchovy fillets (optional)
- Olive oil
- Fleur de sel
- Dissolve the yeast in 30 ml of water (taken from the total) with the pinch of sugar in a bowl.
- Mix the flours, add in the remaining 220 ml of water and the honey and then mix well.
- Add in the salt and then the oil, a little at a time.
- Knead the dough by pulling the sides of the dough with your fingers from the outside to the inside towards the centre, one piece at a time.
- Repeat the movements 4-5 times every 10 minutes.
- The dough will gradually become smooth and will bounce back when pressed.
- Transfer the dough into an oiled bowl, cover with plastic film and then with a tablecloth.
- Let it rest at least 4 hours (or more) at room temperature (ideally at 21-25°c).
- Gently deflate the dough and spread it directly on a previously oiled baking tray with your fingertips.
- Cover with the tablecloth and let stand 1 hour.
- Preheat the oven to 400 °f / 200 °c.
- Spread the tomato sauce evenly over the surface of the focaccia.
- Decorate with the olives, anchovies and capers.
- Add about 4-5 tablespoonsof olive oil on top, sprinkle with fleur de sel and bake for about 15-18 minutes.