In a bowl pour the stone-milled Senatore Cappelli flour, the sachet of yeast and two teaspoons of sugar. Mix well with a fork and add the warm milk. Then add a pinch of Trapani salt and the water a little at a time. Finally add the extra virgin olive oil and work it all with a fork and then with your hands to form a firm and not sticky dough. Cover with cling film and leave to rise for 2 hours in a warm place. After the rising time, roll out the dough with a rolling pin and place it on a well oiled rectangular baking sheet.
Brush the surface with Italian extra virgin olive oil and let it rise covered with plastic wrap for 30 minutes. After the rising time, stuff the focaccia with the fresh cherry tomatoes and the whole or chopped pitted black olives. Season with Italian extra virgin olive oil, Trapani salt and wild oregano. Bake at 180 degrees in a ventilated oven for 30 minutes, or in a static oven at 190 degrees for the same time. Let it cool completely before removing it from the mould.
Ingredients for the dough:
500 gr of Senatore Cappelliflour
250 ml lukewarm water
100 ml lukewarm milk
2 teaspoons of sugar
Trapani salt to taste
2 tablespoons of Italian extra virgin olive oil
8 grams of yeast
Ingredients for seasoning
500 gr of cherry tomatoes
Baked black olives q.b.
extra virgin olive oil
Trapani salt to taste
driedoregano to taste