Start with the dough: in a stand mixer (or by hand), combine the semolina, flour, and crumbled brewer’s yeast. Turn on the mixer with the dough hook and slowly add the water, reserving just a little. When the dough begins to form, add the salt and the remaining water. Add the oil only at the end. Continue mixing until the dough comes together (this will take about 15-20 minutes).
Give it a few folds, place it in an oiled, closed container and let it rise until it has almost doubled in size (2 hours).
At this point, transfer the dough to a baking pan with a generous drizzle of oil, cover again and let it rise until it has touched all the sides of the pan (another couple of hours).

For the onion: cut it into slices and marinate it in half a glass of water and half a glass of white vinegar for at least 30 minutes, to eliminate the bitterness.
Take our now risen dough, sprinkle it with another generous drizzle of oil and start kneading.
Now add some nice chunks of IGOR Gorgonzola Dolce to the focaccia, a few pieces of sausage (without its casing) and a little marinated red onion.
Bake in a preheated oven at 220 degrees for 30 minutes, static, but check that the base is nice and crispy.
When ready to serve, add more Gorgonzola Dolce IGOR, a little more marinated onion, and a few teaspoons of pesto.

300 g flour 0
100 g re-milled durum wheat semolina
10 g fresh brewer’s yeast
280 g cold water
10 g salt
20 g olive oil
‘for the filling’
1 red onion
300 g sausage
IGOR Sweet Gorgonzola
basil pesto