The Kamut Khorasan focaccia I prepared with this delicious type of flour and remilled semolina.
A simple focaccia not too “greasy” but believe me, really good and soft.
Follow me through the steps and you’ll see how delicious it is.
If you love bread, focaccias, and savory leavened products, also check out these recipes right below:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 fresh yeast
- 10 g fine salt
- 2 tbsp extra virgin olive oil
- 2 1/2 cups Kamut® flour
- 3/4 cup remilled durum wheat semolina
- 1 1/2 cups water (room temperature)
- 2 tsp extra virgin olive oil
- as needed water (to emulsify with salt and oil, about a small cup)
- Half teaspoon fine salt
- as needed corn flour (to sprinkle underneath and on top)
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Dough scraper
- 1 Spatula
Steps
Take a container and pour in the water (at room temperature), add the yeast and dissolve it.
Add the oil and mix again.
Add the flour and pour the salt in the center.
With a spatula or a fork, mix to well combine all the ingredients to create, more than a dough, a homogeneous but soft and sticky mixture.
Don’t worry, it should be just like that.
Cover the bowl where we kneaded with plastic wrap and a tea towel and let rest for 30 minutes.
After this initial time, uncover the dough and with the spatula, we’ll fold the mixture from the outside towards the inside.
You can also make the folds by hand, as you prefer.
If the spatula tends to stick, dust it with some flour and it will be perfect.
Now cover again with plastic wrap and a tea towel and let rise for another 30 minutes.
We must do 3 identical rising steps, each lasting 30 minutes.
After the three rising steps, prepare a baking sheet, grease it well on the bottom, and pour the dough on top, which will still be very soft and hydrated.
Place the tray in the turned-off oven and let it rise for 30 minutes or more, depending on the time you have available.
In the meantime, bring the oven to temperature, at 375°F.
Place a metal saucepan with water at the bottom for a crunchier focaccia surface.
Once the oven is ready and the last rise is over, take the tray with the focaccia and press your fingers into it to create a few characteristic dimples.
In a small cup put water, half a teaspoon of salt, and 2 tsp of oil and emulsify.
Then sprinkle it all over the surface of the preparation.
If you like, sprinkle corn flour or polenta on the surface, it will contribute to a crunchier crust.
With the oven at temperature, put the focaccia inside and bake for about 30 minutes.
Before turning everything off, check the inside of our preparation with a toothpick. It must be dry.
What else to say in conclusion? ENJOY YOUR MEAL
Some advice on storing focaccia
Our preparation, keeps well in a bread paper bag for 2/3 days.
If you prefer, you can also freeze it and use it as needed, warming it up beforehand in the oven or a pan.
The Kamut Khorasan focaccia can be enjoyed for breakfast or as a snack.
A genuine Kamut focaccia, not too oily.
FAQ (Questions and Answers)
Have you ever tasted Genoese focaccia?
I recommend coming to Genoa to taste this delight.
If you like, you can follow my recipes and video recipes also on my INSTAGRAM page
