Put both the flours, the sugar, the yeast that you previously dissolved with a little water in the mixer and start mixing with the whisk with the hook at low speed, after a few minutes add the butter and the extra virgin olive oil. 'olive. Then add the water a little at a time and finally the salt.
Knead for about 10 minutes, until the dough is smooth and homogeneous, then cover with cling film and leave to rise for about 3 – 4 hours.
The dough must have tripled after rising.
At this point, with the help of a scale, make blocks of about 90 grams. Leave to rest for about 30 minutes.
In the meantime, the ragù must be prepared. In a saucepan, add half a carrot, half an onion, half a stalk of celery and sprinkle with olive oil, then fry for a few minutes.
At this point add the chopped and cook for a few minutes, stirring with a wooden spoon. Add the peas and season with vegetable stock cube, a pinch of pepper and chilli. Finally, add a little sauce and balance salt and sugar, cooking it for a couple of minutes over low heat.
It must be a very narrow sauce.
Leave to cool.
After half an hour, take the dough and with the help of a rolling pin and flour spread the dough on a work surface and place the sauce inside.
To obtain an excellent closure you need to create small corners and join them together.
Finally, the last flap of dough left must close all the corners created over it.
Now you have to arrange the baking paper on the plate and place all the focaccias and leave to rise until they have doubled.
Before baking, brush the entire surface of the focaccia with an egg and add the sesame.
Preheat the oven to 180 degrees and bake for about 20 minutes with a convection oven.
When they are golden they will be ready to be savored.
The rising time must be respected as much as possible, this is the only way to obtain a super soft focaccia. They can be stored no more than 2 days, the important thing is that they are put in vacuum bags.
