For the focaccia

1.Dissolve the sourdough starter in the water, stirring with a whisk.

2.Add all the flours and knead with the planetary mixer until the dough starts to pull away from the walls.

3.Add salt and oil and continue kneading until a smooth, elastic and homogeneous ball is obtained

4.Let rest about 30 minutes in planetary mixer and then make 3-4 reinforcing folds every 30-40 minutes.

5.Spread on a well-greased baking sheet and let rise about 1 hour more.

6.Pour a little evo oil on the surface and make holes with your hands.

7.Bake in a static oven at 200° for about 25 minutes.

For the sprout mayonnaise

8.Quickly pan-fry the sprouts and let them cool.

9.Combine the soy drink, sprouts, lemon juice, mustard and salt in a mug and blend for a few seconds.

10.Pour in the oil and let the mayonnaise whisk well.

11.Leave in the refrigerator at least 1 hour before using it.

For the sprouts and mirin radishes

12.Wash the radishes and cut them in half, keeping the green end and a small part of the tip.

13.Pan-fry the radishes and sprouts over high heat with a drizzle of evo oil and a pinch of salt and deglaze with the mirin and rice vinegar. Allow to cool.

14.Drain and wash the olives under water, chop them finely with a knife and pour them into a plate and put them in the oven at 120° until dry and crumbly.

To finish the dish

Cut a cube of warm flatbread, decorate with mayonnaise dots, the radishes and sprouts. Finish with finely crumbled black olives.