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.