Mixed flours focaccia, hazelnut pesto, grapes and salami

For the Focaccia:

• 150 g Buckwheat flour
• 100 g Millet flour
• 150 g Wholemeal flour
• 100 g Oatmeal
• 20 g dehydrated sourdough
• 30 g Sciara shelled hazelnuts
• 10 g Salt
• 5 g Sugar
• 300 ml Room temperature water
• 2 tablespoons Extra Virgin Olive Oil

For stuffing:

• 100 g Red grapes
• 2 generous tablespoons Sciara Hazelnut Pesto
• 100 g approx. Salame Milano
• 100 g purple and yellow cauliflower tips
• ½ Leek
• 1 clove Garlic
• 1 tablespoon Extra Virgin Olive Oil
• Chives for decoration

1. Combine the flours and mix them together
2. Add salt, sugar, sourdough, water, oil, and chopped hazelnuts and knead until smooth and homogeneous.
3. Let the dough rise at least two hours in a warm place covered with a damp cloth.
4. Meanwhile, wash the leek, take half of it and chop it finely.
5. Put the oil together with a clove of crushed garlic in a pan and sauté the leek and cauliflower tips. Season with salt and pepper and cook for about 15 minutes.
6. When the vegetables are cooked and crisp, remove the garlic.
7. Take the risen dough and spread it out on a previously oiled baking sheet, prick it with a fork and let it rest for another half hour.
8. Wash the grapes, cut them in half and remove the seeds.
9. After the focaccia's resting time has passed, spread the Hazelnut Pesto on it, lay the vegetables and grapes on top.
10. Pour in a splash of oil, add a pinch of pepper and place the pan in the oven at 180° for 30 minutes.
11. Take the chives, wash and chop them.
12. When the focaccia is cooked, garnish it with the salami slices, a few whole hazelnuts, and the chives.