Focaccia Di Gordona

Preparation:

Preparation: Mix 3/4 ounces of flour, 2 handfuls of crumbled polenta, salt and mix in water and warm milk. Roll out the dough about 1 cm thick on a medium-sized piòta, previously heated - but not too much - with the cooking side facing the flame; spread the dough with butter and mark it with a fork, also making holes to avoid the formation of bubbles during cooking. Unlike other foods, all cooked with the piòta horizontal, in this one the stone must be kept vertical in front of a moderate fire, turning it several times on its sides until each part is cooked. The fire must have a nice flame with thin wood. Before serving, sprinkle with fresh butter. This is the 'tarèda' focaccia, as they say in Gordòna, to distinguish it from the 'levèda', which is kneaded with the addition of a pinch of brewer's yeast, waiting a couple of hours before putting it on the fire.