Focaccia with olives

Procedure

Start by dissolving the fresh yeast in water, then take a large bowl and add the flour, semolina, salt and dissolved yeast. Stir and then start kneading, add the extra virgin olive oil and butter, continue the kneading work until you get a mixture where the ingredients are well incorporated. Now cover it with plastic wrap and let it rise for about an hour until doubled. After this time, take the dough and roll it out on a sheet of baking paper, then transfer it to a rectangular pan, sprinkle it with extra virgin olive oil and create the classic grooves on the surface with your fingers. Cover the pan with plastic wrap and let the dough rise again until doubled. After this time, wet the focaccia with olives with the previously prepared brine (about 1 glass of warm water and 2 pinches of salt). Now add the green and black olives. Bake the focaccia with olives at 220 ° for about 20 minutes. Now you can enjoy your olive focaccia.