Traditional Focaccia Bread, Flattened Bread with Olive Oil and Salt

500 gr. of flour

200 ml of water

100 ml of fresh whole milk

35/40 grams of beer yeast

3 spoons of extra virgin oil

a pinch of salt

Knead well and leave to rise for one hour.

Wrap aluminum foil around a baking pan and add abundant extra-virgin olive oil. Place the dough in the baking pan, stretching and flattening it to fit.

Sprinkle rock salt and olive oil on the surface and let it rise for an hour and a half. Then bake in the oven for 20 minutes at 190-200°C

Tasty Tidbit

This literally means ‘flattened’ or ‘squashed’, and is the name given to a series of savory breads and cakes, which are extremely popular in Florence and all over Tuscany.