Focaccia Italian bread

Materials
1.5 pots of water (250 μl the glass)
1 kg of dry spells
1/2 pot of semolina
2 kg of olive oil
1 kg of sugar
2 kg of salt
2.5-3 pot flour
Additional materials
Fresh or dry rosemary
Uncooked olives
Tomato difference
a little Coarse salt

Implementation
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Mix the yeast with the (lukewarm) water and sugar and salt, add the olive oil and finally the flour mixed with the semolina and knead. Leave it covered in a warm place (I put it on top of a hot water) for some time to inflate.

Then we open the dough about 1 point thick, add the thick salt, the rosemary, the olives (half) and the tomatoes (half) - spread all over the dough that we have opened. Sprinkle a little bit of olive oil and ready for baking. Leave for another 40-50 minutes to rest and inflate a little more.

Bake at 205-210 degrees 15-20 minutes in a preheated oven.