The Russello flour focaccia has a crispy exterior and a soft interior thanks to the potatoes in the dough. This focaccia is made with Russello durum wheat semolina, an ancient grain mainly grown in southern Italy, and is enriched with cherry tomatoes, oregano, and olive oil. The Russello flour focaccia can be served as an aperitif or simply to enhance the bread basket.
Discover other ancient grain recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups semolina flour (Russello)
- 1 1/3 cups water
- 1 tsp fresh yeast
- 1 tsp salt
- 3 tbsps extra virgin olive oil
- 1 cup potatoes
- extra virgin olive oil (for finishing)
- salt
- cherry tomatoes
- oregano
Tools
- 1 Mixer
- 1 Pot
- 1 Baking tray
- 1 Bowl
- 1 Potato masher
Steps
In a pot, place the potatoes with their skin and fill with cold water. Bring to the stove and cook until the potatoes are soft. Check with a fork. Once cooked, let them cool slightly, peel them, and mash them with a fork or a potato masher.
In the mixer’s bowl, combine the flour, yeast, oil, and cold potatoes.
Add the water and knead until a smooth dough is obtained.
Add the salt and continue kneading for 5 minutes.
The dough will be very soft and can also be prepared by hand.
Let rise for about 3 hours, until doubled at 71°-75°F.
Spread the dough in a well-oiled 12X16 inch baking tray.
Let rise again for about 1 hour in a warm place.Sprinkle the surface of the focaccia with cherry tomatoes previously seasoned with salt, oil, and oregano, or simply season with oil and salt.
Bake at 392°F for about 30 minutes in a preheated static oven.
Tips
It keeps for up to 1 day in a bread bag.
It keeps for up to 1 day in a bread bag.
FAQ (Questions and Answers)
I can’t find Russello wheat flour, what can I use?
You can use regular durum wheat semolina flour.
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