Soft focaccine with semolina flour… simple and tasty. They are good plain or filled. I made these focaccine for my nephew; he is crazy about this kind of focaccine and he loved them. I always enjoy making them. They are healthy and very easy to prepare.
Come with me and let’s start messing around in the kitchen.
Enjoy the recipe — Giusi.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 4 Hours 35 Minutes
- Cooking time: 20 Minutes
- Portions: 7
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the focaccine with semolina flour
With these ingredients I made 7 fairly large focaccine. If you prefer, you can make them smaller.
- 1 3/4 cups re-milled durum wheat semolina flour (Or all-purpose flour (00))
- 1 2/3 cups all-purpose flour (00)
- 1 tsp active dry yeast (Or 10 g fresh yeast (about 0.35 oz))
- 5 tbsp extra-virgin olive oil
- water (As needed)
- 1 tbsp fine salt
Steps for the soft focaccine with semolina flour
Dissolve the yeast in a little lukewarm water. In a bowl, pour the semolina, the all-purpose flour and the olive oil. Once the oil has been absorbed, pour the yeast dissolved in water into the bowl.
Add the necessary water little by little to bring the dough together (pour a little at a time) and finally add the salt.
Transfer the mixture to a floured work surface and continue kneading until the dough becomes compact and soft. You can do this step with a stand mixer if you prefer. Once ready, put the dough in a bowl covered with plastic wrap and let it rise for at least three hours.
After the three hours, divide the dough into 7 pieces, form balls and flatten them slightly. Place the focaccine on a baking sheet lined with parchment paper, cover with plastic wrap and let them rise for another hour.
After the second rising, dimple the surface with your fingers and brush with extra-virgin olive oil; if you like, you can sprinkle coarse salt on top.
Bake at 392°F for 20–25 minutes in a conventional oven, or at 392°F for 15 minutes in a convection oven.
Simple and tasty soft focaccine are ready to be enjoyed. I hope you liked the recipe; see you next time.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you show me.
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Storage
The focaccine can be stored inside a paper bag; the next day, simply warm them for a few minutes and they will become soft again.
