The lactose-free panfocaccia is a soft and easy-to-make savory leavened bread.
Great to enjoy plain or stuffed with vegetables or cold cuts, it is made with simple and easily available ingredients, perfect for a casual dinner, alone or with friends, or to enrich a party buffet.
Read how to make the lactose-free panfocaccia with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour 30 Minutes
- Preparation time: 3 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 2 cups re-milled durum wheat semolina flour
- 1 1/3 cups water (at room temperature)
- 2 tsp fresh yeast
- 1/4 cup lactose-free grated cheese
- extra virgin olive oil
- salt
Preparation of the Lactose-Free Panfocaccia
In a large bowl, mix the two types of flour.
Crumble the yeast into a small bowl and dissolve it with the water required by the recipe.
Make a well in the center of the flours and pour in the yeast dissolved in the water.Mix with a fork until the liquid is absorbed.
Add 3 tablespoons of extra virgin olive oil in a thin stream, without stopping stirring, half a tablespoon of salt, and the grated cheese.
Continue kneading by hand until you get a smooth, homogeneous dough.Place it in a clean, oiled bowl and cover the bowl with plastic wrap.
Let it rise in a warm place, away from drafts, until doubled in size (about one hour).Line a round baking pan with a 9.5-inch diameter with parchment paper. Brush the inside of the parchment paper with a little oil and transfer the prepared dough, spreading it with your fingers to cover the entire pan.
Cover the pan with oiled plastic wrap and let it rise for another half hour.Preheat the oven to 482°F in static mode.
Remove the plastic wrap from the pan, brush a little more oil on the surface of the dough, and bake it on the lowest rack of the oven for fifteen minutes.
Lower the temperature to 392°F, move the panfocaccia to the middle rack of the oven, and bake for another ten minutes or so, until golden.
Remove from the oven, let it cool slightly, and serve your lactose-free panfocaccia.
Notes
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