If there’s one thing I love to make, it’s yeasted baked goods — not the very demanding, long-process ones, but the simple things that smell like home and that everyone can make in a few steps with great satisfaction! I must admit my approach to the li.co.li generously offered by my friend Vincenzo wasn’t the best, and I deeply apologize! I think I lacked the consistency and care it needs. There’s a whole world behind it that maybe one day I’ll want to discover, but clearly my moment of maturation hasn’t arrived yet. I have too many things on my mind that pull me elsewhere and my project of healthy, easy, and quick cooking doesn’t include certain deep dives for now. This preamble is to explain today’s recipe, in line with my “easy” style: let’s indulge in culinary treats without heavy commitments at the stove. Before describing my focaccia, I’d like you to imagine its intense aroma and softness! It’s a truly inviting baked product, perfect to accompany practically anything! My semi-whole wheat version always leans toward the healthy side and, without too much presumption, I believe it has an edge over the traditional focaccia! This focaccia is a mix of flours including Manitoba flour and whole wheat flour, the latter less refined and able to guarantee a more rustic and full-bodied taste. Made with fresh baker’s yeast, it requires only two very short rises, so for those who have little time for dinner, you can start preparing it in the afternoon and enjoy it warm and fragrant in the evening. I added rosemary and black sesame seeds to make it even tastier and more indulgent, but that’s completely optional. Perfect for a picnic or a wholesome snack accompanied by cold cuts and cheeses, once prepared, if you have leftovers (which I doubt), you can store it in an airtight container for 2-3 days. I recommend reheating it in the oven or microwave to recover its original crispness and softness as if just baked.

Difficulty: Easy
Cost: Very inexpensive
Rest time: 1 Hour 15 Minutes
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Portions: 12
Cooking methods: Electric oven
Cuisine: Italian

Ingredients for the focaccia:

2 1/3 cups All-purpose flour
3/4 + 1 tbsp cups Manitoba (strong) flour
3/4 cups Whole wheat flour
1 1/3 cups Warm water
1 packet (about 2 1/4 tsp / ~7 g) Fresh baker's yeast (or 1 packet active dry yeast)
1 1/2 tbsp Sugar
3 tbsp Extra virgin olive oil
1 1/2 tsp Salt
2 sprigs Rosemary
2 tbsp Black sesame seeds
to taste Extra virgin olive oil
to taste Salt

Preparation:

Mix the flours in a large bowl, create a well in the center and crumble in the baker’s yeast. Dissolve it for a couple of minutes with a little warm water (fig. 1).
Start mixing with a wooden spoon, gradually adding the rest of the water. Then add the sugar and oil, continuing to mix, and finally the salt (fig. 2).
Transfer the dough to a lightly floured work surface and continue working it with your hands for about 15 minutes (fig. 3).
You should obtain a soft and elastic dough ball (fig. 4).
Oil a large bowl and place the dough inside. Let it rest covered with a clean, dry towel, away from drafts until it doubles in volume (about 1 hour). After this time, divide the dough into two equal parts using a dough scraper (fig. 5).
Shape slightly flattened balls and place them on two previously oiled baking sheets. Stretch the dough in each pan with oiled hands, pressing with your fingertips toward the edges (fig. 6).
Cover again with towels and let rise a second time for 15 minutes. Press the dough again toward the edges of the pans, dimple the center by making small holes with your fingertips, then brush with a little oil and top with sesame and rosemary (fig. 7).
Bake in a preheated oven at 392°F (200°C) for 20 minutes, until fully golden. Serve the focaccia hot. And there you have it… your semi-whole wheat focaccia is ready to be enjoyed!
Enjoy! From Fefè’s kitchen!