Focaccia with olives
Ingredients:
900 g „00” wheat flour”
125 g Manitoba flour
50 g lard
22 g of salt
22 g of sugar
45 g of yeast
250 g milk
250 g water
Preparation:
Mix all the ingredients in a food processor until you have a smooth dough. Leave to prove. Once proved, knead again — preferably twice. Shape the focaccia and leave it to prove again. Brush with olive oil and top with olives stuffed with VERA pepper paste. Bake at 190°C for 15–20 minutes.
