Focaccine with Semolina Flour. Soft and fragrant cushions, here is the latest freshly baked delight, actually nothing special… Simply focaccine, within everyone’s reach, even for those less experienced with leavened products. They are simply seasoned with rosemary and oil, they are really amazing! Perfect for birthday parties and buffets or just as a snack! Children, but not only, will go crazy for them. Maybe you might also be interested in buffet oil rolls and soft buffet brioches or the Sicilian mini pizzas. Now I leave you with the complete video recipe, a big kiss, Chicca.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 84.27 (Kcal)
- Carbohydrates 16.74 (g) of which sugars 0.24 (g)
- Proteins 2.48 (g)
- Fat 0.76 (g) of which saturated 0.11 (g)of which unsaturated 0.10 (g)
- Fibers 0.70 (g)
- Sodium 192.75 (mg)
Indicative values for a portion of 33 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz semolina flour
- 14.1 oz all-purpose flour
- 1.9 cups water
- 0.5 oz salt
- 0.18 oz dry yeast
- 1.4 tbsp extra virgin olive oil
- 2 tsp water
- 1 sprig rosemary
- to taste coarse salt
Steps
Pour the flour into a large bowl, add the yeast, oil, and water gradually. Mix everything with a fork.
Knead with your hands until you get a soft and elastic dough. Transfer the dough into a bowl and cover it with plastic wrap or a clean cloth, letting it rise for at least 2 hours in the turned-off oven with the light on.
After the rising time, turn the dough out onto the work surface floured with semolina flour. Roll it out with a rolling pin to a thickness of about 0.4 inches.
Use a pastry cutter to make many focaccine and place them on a baking tray covered with parchment paper, then let them rise for 20 minutes, covered.
After the second rising, use the handle of a spoon to make the classic dimples on the focaccine. In a small bowl, prepare the brine by quickly mixing water and oil, sprinkle the surface of the focaccine with the brine and coarse salt.
Bake your focaccine with semolina flour at 392°F (200°C) for 20-25 minutes in the oven in static mode. Season with the brine, rosemary, and salt.
Storage of Focaccine with Semolina Flour
The focaccine with semolina flour can be stored in an airtight container for a maximum of a few days; alternatively, they can be frozen. Place them on a tray in the freezer until completely frozen, then transfer them to food bags.
FAQ (Questions and Answers)
Can I use other toppings for the focaccine with semolina flour?
Unleash your imagination, based on the ingredients you have at home: mushrooms and cheese, or olives, tuna, and onion, but also with mozzarella, sausage, and onion. Experiment with different combinations based on your tastes.
