Time: 40 minuti
Difficulty: Facile

A bakery that helps us replace the classic loaves or sandwiches and lends itself to practical fillings for picnics or days at the sea.
Fragrant and soft in the crumb, excellent to taste with vegetables or sliced.

Features:
It is reminiscent of a crushed bread or a soft dough similar to that of the high pizza in a baking pan, but with the color of the integral buckwheat that makes it rustic.
Simple to make, practical and tasty to carry around for lunch or snacks.
Loved by adults and children, for the taste and softness.
historical notes:
Focaccia is a term that seems to derive from focus (fire or hearth) from the Etruscans. With the expansion of the Roman Empire the focaccia arrived in Europe: in Spain there is the pan de hogaza, in France the fugasse.
notes:
It can be transformed into a sweet if seasoned with sugar and fruit on the surface, or cut and stuffed with creams.

Ingredients for 1 kg of dough:
450 g Special Bread and Pizza Molino dalla Giovanna without lactose
50 g whole buckwheat flour
25 g fresh yeast
430 g water
80 g extra virgin olive oil
10 g salt to taste
For the brine:
10 g coarse salt
30 ml EVO oil for brushing
100 ml water
Gluten-free rice and corn flour for dusting

For the filling you can:
200 g bresaola I.G.P.
200 g fontina D.O.P.

Process for making the dough:
Dissolve the yeast in water, then pour into the mix placed in a mixer with buckwheat flour or in a large bowl.
Work for a few minutes and then add the oil and then salt, continue to knead until it is completely incorporated giving a homogeneous and compact appearance.
In the meantime, place the amount of salt, oil and water in a bowl and mix with a whisk to make the brine.
Cover with parchment paper a drip tray, grease it with brine and pour into it the dough, spreading it carefully with greasy hands, making sure it is uniform.

Leavening and Cooking Process
Place the pan to rise at room temperature for about 1 hour and 20 minutes.
Preheat the oven to 250 ºC and when it reaches temperature, cook the pan at 230 ºC for about 35/40 minutes.
Remove the pan from the oven and place the crushed to cool on a grid, brush with a little oil and let stand for at least 30 minutes before cutting.
With the brine season the two halves of focaccia and place two/ three slices of bresaola and three/ 4 thin slices of fontina, close and serve.