The caprese focaccia with hemp flour is a unique focaccia starting from its greenish color and its hemp aftertaste.

Hemp flour is obtained by grinding the seeds of this particular plant. It is green in color and rich in nutrients, such as fatty acids, fibers, amino acids, and vitamins, particularly vitamin E. Moreover, it provides significantly fewer calories compared to all-purpose flour and is low in gluten.

In dough, it is obviously mixed in small quantities with wheat flour, as it has a strong and particular flavor.

The result of my focaccia was excellent and very appreciated, to understand you just have to try it.

In my area, I live in the countryside, there are numerous legal hemp cultivations, and during this period, its scent can be felt strongly in the air, even from a distance.

Ingredients for the preparation of caprese focaccia with hemp flour

2 cups type 1 flour
1/4 cup hemp flour
1 teaspoon dry yeast
1 teaspoon sugar
2/3 cup water
2 tablespoons extra virgin olive oil
1 teaspoon fine salt
3 beefsteak tomatoes
1 mozzarella
12 taggiasca olives
to taste dried oregano
15 capers
to taste fine salt

Tools

1 Bowl
1 Baking pan
1 Parchment paper
1 Measuring cup
1 Teaspoon
1 Wooden spoon
1 Dish towel
Parchment paper

Steps for the preparation of caprese focaccia with hemp flour

To prepare the delicious focaccia with hemp flour, we start by taking a bowl and inserting the type 1 flour and the hemp flour. Then take a graduated measuring cup and fill it with 150 ml of water, add the dry yeast and sugar, then mix well with a teaspoon to dissolve the yeast.

Once dissolved, add it to the flours along with extra virgin olive oil and start mixing with a wooden spoon. Finally, add the salt (it should be added at the end as otherwise it slows down the leavening) and, still using the wooden spoon or hands, knead until you get a homogeneous mixture

The dough will be sticky due to the high amount of water; therefore, it can also be mixed with a spoon. Subsequently, cover the bowl with a damp dish towel and let rise for at least 6 hours.
After the rising time, take a round pizza pan of d. 26 cm, cover it with parchment paper, flour our dough and roll it out using your fingertips. Create the edges slightly higher than the center.
Let it rise again for another two hours, still covered with a dish towel, this time dry. Meanwhile, slice the tomatoes and cut the mozzarella into pieces. Then grease the surface of the focaccia with extra virgin olive oil and insert the tomato slices, taggiasca olives, capers
and finally the mozzarella in the center of each tomato slice and sprinkle with oregano to taste. At this point, our caprese focaccia with hemp flour is ready to be baked at 392°F for about 20 minutes. If the mozzarella cooks too quickly, after the first 10 minutes lower the temperature to 356°F and extend the cooking for a few more minutes until it is nicely golden.
Once cooking is complete, take it out of the oven and serve hot… enjoy your meal!