Time 70 🕑 – Difficulty ⭐

Ingredients for 4 people

• 500 g Garfagnana spelt flour

• 500 g soft wheat flour

• 300 g durum wheat flour

• Rosemary and sage to taste

• 150 g milk

• 200 g oil

• 50 g brewer’s yeast

• 300 g of water

Instructions
Mix the three flours and add the yeast, water, milk, rosemary and sage (coarsely chopped); the salt will be added later.
Form small focaccias with a diameter of about 10 or 15 cm, which must be left to rise for about 40-60 minutes. Moisten them and bake in the oven at 200°C for about 35 minutes.