Wholemeal Focaccia

Pour the yeast into the warm water and stir.

Add the mixture to the flour with 3 tablespoons of oil and knead with a spoon, until you can no longer knead with your hands full of flour. Until it is an elastic dough without folds.

Let the dough rest for 40 minutes covered with a bowl.

Put polenta on the baking tray, stretch the dough making holes with your fingers and shaping it. Slice the olives and tomatoes and dip them into the dough.

Mix the rosemary with 3 tablespoons of oil and comb the dough with the mixture.

Wet a clean cloth with water and place it on top of the tray and leave it covered for 45 min.

Put the oven at 200 degrees and put the focaccia in for 20/25 min.