Could a Genoese not love focaccia? Absolutely not for me. I like it in all its versions, tall, thin, oily, crunchy Dry Pizzata Focaccia – Bricciola in Cucina (giallozafferano.it) I simply love it. For these reasons, today I want to share with you the recipe for these fantastic flatbreads, crunchy on the outside, thanks to the corn flour, and soft on the inside. Delicious on their own, great with vegetables, cheese, and cold cuts. The corn flour will give them a crunchy crust that will perfectly complement the soft dough inside.
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Let’s see what we need to prepare them.
- multigrain flour (3/4 cup if you prefer whole wheat flour)
- Kamut® flour (1 1/2 cups)
- extra virgin olive oil (2 tsp)
- fine salt (1 1/4 tsp)
- fresh yeast (1/3 oz)
- water (3/4 cup + 1 tbsp)
- to taste corn and cereal flour for instant polenta (for the work surface)
Steps
Let’s see how to make the flatbreads.
Take a bowl and start mixing the flours.
At this point, take the fresh yeast and dissolve it in lukewarm water, pour it into the flours, after mixing well, add the oil and finally the salt. Continue to mix until you start kneading by hand to create the dough ball.
Once ready, cover it and let it rise for two hours.
After the resting time, take the dough which will be very soft and roll it out on the work surface, previously sprinkled with corn flour, and coat it in it. Shape the flatbreads as you like. Round or elongated.
Heat and oil a pan in which to place the flatbreads. Cook over medium heat. Cover and check after a few minutes, turn and cook on the other side. It will only take about ten minutes, make sure they do not burn, lower the flame slightly if needed. Once ready, enjoy hot.
Here they are, crispy on the outside and soft on the inside. ENJOY YOUR MEAL
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