Stir together the two types of flour, the salt and sugar in the mixing bowl with the dough hook on speed 1. Mix together the yeast, milk, water and olive oil until the yeast has dissolved. Add to the mixing bowl and knead for 15 minutes until you obtain a firm ball of dough. Leave to rest for 10 minutes, covered with a damp tea towel. Then knead for 5 more minutes on speed 1. Remove half the dough from the mixing bowl, adding the poudre d’or to the bowl. Knead for 2 minutes on speed 1, then leave to rest, covered with a damp tea towel.

Roll out the portions of dough to even-sized pieces about 1 cm thick. Make holes in the dough with a specialist gadget or with a fork. Liberally grease 2 baking sheets with olive oil and place the dough on them. Brush the top of the dough with olive oil; make sure the dough is completely covered

in olive oil. Gently cover with cling film and leave to rise until doubled in volume.

If you own an oven with a stone floor, preheat this to 240°C. Bake the focaccias directly on the stone floor for 4 minutes, then turn them over and bake for another 3 minutes. Afterwards, sprinkle the focaccias with fleur de sel and leave to cool on a wire rack.
With an electric oven, it’s best to preheat a pizza plate at 240°C. Remove the hot pizza plate from the oven, quickly brush with olive oil, then place the risen dough on top and bake for 3 minutes. Turn the focaccias over and bake for another 3 minutes until both sides are golden brown.

This bread is sliced into strips after baking; use it as fresh as possible. If you want to use the focaccias a few hours after baking, sprinkle them with olive oil and return to the stone floor of the oven to crisp up before serving.