Focaccia sandwich with burnt wheat

Ideal for
3 people


Preparation time
2 hour


200 g of Manitoba flour
200 g of flour 0 flour
100 g of burnt wheat flour
250 ml of water
250 ml of milk
50 ml of olive oil
10 g of salt
10 g of fresh brewer’s yeast
5 g of sugar
extra virgin olive oil to taste
various seeds (sesame, chia, sunflower) to taste

Montrone fresh cheese
Olive pate
Dried tomatoes in oil


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!

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