Focaccia with broccoli, Rizzoli Cantabrian anchovies and burrata cheese | Rizzoli

Ingredients

• 450 g Multigrain flour for black bread
• 50 g Whole wheat flour
• 350 g Cold water
• 20 g EVO oil
• 3 g Dry brewer’s yeast
• 10 g Halls
• 20 g Honey
• as required Semolina flour
• 2 packs Fillets of Anchovies from the Cantabrian Sea Rizzoli
• 1 package Burrata
• 1 head Broccoli
• A handful Parsley
• as required Seed mix, Pepper