Focaccia sandwich with burnt wheat

In a bowl put the flour and salt mixed, in another bowl put the water, milk, sugar and oil and mix. Now add the crumbled brewer’s yeast and mix with a whisk until it melts. Pour the liquid mixture over the flours and start mixing until the mixture is smooth and homogeneous. Pour the mixture into a 32 x 22 cm pan covered with baking paper and let it rise for about an hour and a half until doubled in a place away from drafts, the oven will be fine.

Once the dough has risen, brush the surface with extra virgin olive oil and sprinkle it with seeds. Bake at 200 ° C for about 30 minutes until golden brown. Remove from the oven and leave to cool on a wire rack. Cut the focaccia into squares and stuff it with olive pate, fresh cheese, dried tomatoes and valerian. Serve at room temperature!