Focaccia integrale al guazzabuglio | Fattoria La Vialla

Ingredients

• 180 g durum wheat flour
• 120 g whole wheat flour
• 100 ml water
• 1 potato (peeled and boiled)
• 50 ml milk
• 25 g brewer’s yeast
• 1 tsp sugar
• salt
• ½ onion
• 1 bell pepper
• 1 small aubergine (or half a large one)
• 1 carrot
• 1 zucchini
• 100 g tomato
• 2 peeled tomatoes
• 4 tbsp Extra Virgin Olive Oil
• 4 basil leaves
• salt and pepper
• 1 jar of Guazzabuglio and a few fresh basil leaves
• 1 tbsp Extra Virgin Olive Oil
• 1 pinch of oregano