Multigrain focaccia with fresh fava beans: the secret for a rustic and eye-catching buffet
A Ligurian spring aperitif: crispy wholegrain focaccia squares stuffed for serving
How lovely to finally enjoy the beautiful days of April and May, when picnics and outdoor barbecues are the perfect opportunity to get together with friends!
In Liguria at this time of year you can’t miss the iconic quartet on the table: focaccia, fresh fava beans, pecorino and salami. It’s a real tradition “must”.
However, presenting these ingredients in simple baskets can be banal or awkward during a standing aperitif.
A common problem many face is texture management: wholegrain focaccia, if not properly hydrated, risks becoming dry, and the appetizer can look dull in color.
To solve this problem, my version plays on an inviting contrast of flavors and colors. We’ll use a seven-grain flour, whose toasty note pairs divinely with the savory Sardinian salami and the sweetness of fresh favas.
The trick for super-soft focaccia? Create a steam chamber in your home oven. This small technical detail allows the wholegrain dough to develop best, remaining soft inside and crisp outside.
We’ll transform the classic Ligurian snack ingredients into elegant single-portion finger food, held together with a toothpick for a charming and practical presentation.
Get ready: these little squares are so inviting they’ll be gone before they even reach the table
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- Difficulty: Easy
- Cost: Budget-friendly
- Portions: about 40 pieces
- Cuisine: Italian
Ingredients
- 4 1/4 cups whole wheat / multigrain flour (I use Spadoni seven-grain flour)
- 1 packet (about 2 1/4 tsp) active dry yeast
- 1 teaspoon fine salt
- 4 tablespoons extra virgin olive oil
- 1 1/8 cups warm water (lukewarm)
- 3 pinches coarse salt (to sprinkle on the surface before baking)
- 1 sprig rosemary
- 3.5 oz Pecorino Sardo (fresh)
- 3.5 oz salami (thinly sliced)
- 7 oz fresh fava beans
Tools
- Stand mixer
- Baking tray
Wholegrain focaccia finger food: the perfect appetizer with fava beans, salami and pecorino
Preheat the oven to 428°F and place a baking sheet with some water on the bottom: the steam will make the focaccia very soft. In a stand mixer (or by hand), combine the flour, yeast, oil and salt, then add the warm water little by little. Knead vigorously until you obtain a smooth ball. Cover and let rise until doubled (about 1–2 hours depending on temperature).
Take the dough and spread it on a well-oiled rectangular baking tray, covering the entire surface by pressing with your fingertips. Cover with a kitchen towel and let rest for another 45–60 minutes. This second rest is the secret for the classic “alveoli” of Ligurian focaccia.
Create the classic dimples by pressing with your fingertips, sprinkle with coarse salt, rosemary and a generous drizzle of oil (let it pool in the dimples). Bake for 18 minutes. Tea’s tip: for a crunchy bottom, invert the focaccia onto another tray and place it under the broiler for 5 minutes. Brush again with a drizzle of extra virgin olive oil and let cool on a rack.
Once cool, cut the focaccia into squares of about 1 1/8 in. Fold a slice of salami onto itself, place a small cube of pecorino on top and a shelled fresh fava bean. Secure everything with a toothpick.
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Notes on Ingredients and Substitutions
Flour: The seven-grain flour gives an unbeatable rustic texture, but you can use a type 2 flour or whole wheat mixed with type 0.
Cheese: Fresh Pecorino Sardo is ideal for its sweetness, but a young Tuscan pecorino or young caciocavallo are great alternatives.
Fava beans: Choose small tender favas; if they are large, remove the outer skin for a more delicate taste.
Alternatives and Variations
Vegetarian option: Replace the salami with a confit cherry tomato or a piece of sun-dried tomato preserved in oil.
Mint touch: If the favas are very sweet, add a small fresh mint leaf under the toothpick for a balsamic note.
Storage
The focaccia stays soft for one day if kept in a paper bag. I recommend assembling the finger food only just before serving to avoid the moisture from the favas and cheese making the base soggy.
Tea’s Tips
Don’t be afraid to be generous with the oil in the dimples before baking: it’s that emulsion of oil, water and salt that creates the typical savory crust of true Ligurian focaccia!
Can I use fresh yeast?
Certainly, use about 15–20 g of fresh brewer’s yeast dissolved in the warm water called for in the recipe.
Why does wholegrain focaccia stay flat?
Wholegrain flours are heavier; make sure the water is warm (not hot!) and that the proofing environment is free of drafts.
Can I prepare the focaccia the day before?
Yes, but warm it slightly in the oven before cutting and garnishing so it will regain its original crispness.
