How to make
Activate the yeast in the slightly warmed milk mixed with the sugar and two tablespoons of flour. Cover with a towel for 5-10 minutes.
Sift the flour into a bowl and make a well. Sprinkle the salt on the side of it and pour the olive oil, the slightly warmed water and the activated yeast inside.
Knead a soft dough, by adding as much flour as needed to keep it from sticking to your hands. If you are using a kneading machine, add the flour a little at a time until the dough starts to peel from the sides of the bowl.
Form it into a ball and let rise for 1 hour until it has doubled in size, then knead again for 1-2 minutes with greased hands.
Cover the oven tray with baking paper or simply grease it. Place the ball of dough in the middle and gently stretch it with your fingers, spreading it out into roughly a quarter of the tray and it should be less than a centimeter thick. Leave it to rise once more for 30 minutes.
Pierce the risen focaccia with your fingertips without reaching the bottom and making a hole. Spread it with a little water mixed with olive oil using a silicone kitchen brush without pressing.
Mentally divide it into 4 equal parts, 4 squares. Arrange the mozzarella (sliced or torn) on top of one and sprinkle with oregano. On the other square, arrange thin slices of tomato and tear off a few of the fresh basil leaves.
On the next part of the focaccia, put the pitted olives, whole or in pieces and the onion. And cover the last square with the sliced mushrooms and garlic.
Drizzle with olive oil and sprinkle coarse flaky salt and leave it for another 10-15 minutes.
Bake in an oven heated to 360°F (180°C) for 20 minutes. When it is ready, put the remaining basil on it - chopped or whole leaves.
Serve the focaccia with your favorite dish or salad. Of course, you can also eat it on its own.
Enjoy your meal!
