Focaccia al Vino (Old recipe from the Italian Alps)
350g of flour
60ml of red wine
120ml of warm water
15g fresh yeast
100g of grated pecorino
60ml of olive oil
1/2 table spoon of salt
Dissolve the yeast with the water.
In a big bowl, add the flour. Add all the liquid ingredients in the bowl and knead the focaccia dough very well. Leave the dough to raise for about two hours.
Incorporate the pecorino cheese into the dough. Open the dough with your hands until is the focaccia formed. Add the cloves on the top of the focaccia. Add some olive oil on the top. Let rest for 30 minutes.
Bake the focaccia for 25 minutes on 375F.