PREPARATION:

To make the focaccia with capers, rosemary and Frantoio Ghiglione taggiasche olives, pour the 00 flour and Manitoba flour into the bowl of a planetary mixer fitted with the dough hook, add the chopped fresh brewer’s yeast and pour in half the room-temperature water.

Operate the planetary mixer on low speed and add the malt (alternatively, you can use a teaspoon of sugar). Also add the remaining water, salt and then the extra virgin olive oil cultivar “Taggiasco” Frantoio Ghiglione a little at a time.

Knead for 10 to 15 minutes until the dough is anchored on the dough hook. At this point add the Frantoio Ghiglione taggiasche olives drained from their preserving liquid and mix with the planetary mixer long enough for the olives to incorporate.

Turn off the planetary mixer, grease a work surface with a little oil and tip the dough onto it.

The dough will come out quite hydrated. Now give it a fold by gathering the edges inward and give it a spherical shape. Place the dough inside a bowl.

Cover with plastic wrap and let the dough rise for an hour in the oven with the light off. After this time has elapsed, grease a baking sheet with the extra-virgin olive oil cultivar “Taggiasco” Frantoio Ghiglione (taken from the dose for seasoning), pour the dough onto the baking sheet and roll it out with the tips of your fingers to distribute it evenly.

Cover the baking sheet with plastic wrap and let it rise for another hour in the oven turned off with the light on. After the second rising time has elapsed, stuff the focaccia with the Taggiasca olives, rosemary and Frantoio Ghiglione salted capers.