focaccine veneziane - perfect for tea time on a rainy day like today!

Dear guests, weather today in Venice doesn't inspire long walks and outdoor tours, rain cold and acqua alta make us only wish to stay comortably at home, so why don't prepare some traditional Venetian cakes, ideal for breakfast and tea time? There are hundreds of versions, but this is a lighter and quicker one.

250g 00 wheat flour
50g whole wheat flour
50 g durum wheat semolina
50 g melted butter
1 egg
160 cc warm milk
half a cube of yeast
1 teaspoon salt
80 g brown sugar + a pinch to decorate

Melt the yeast in warm milk, add sugar, salt and melted butter (not too warm in order not to "kill" the yeast), then start adding the 3 flours with a fork first and then by hand until you obtain a soft dough which you can easily work with your hands without it gets too sticky. Work the dough, make a ball and let it raise in a warm place, covered with a cloth, for about 1h. When the dough has doubled its volume, work it again and divide it in 6 smaller balls, let them raise again for another half an hour, then brush their surface with milk or egg yolk and spread with brown sugar. Bake in oven for 10-15 minutes at 200°C. Buona merenda!