Who loves focaccia? Not only the Genoese but everyone, because when you present it, it’s hard to resist. In other words, whether they are thick or thin, dry or soft, they all have their own charm. For this recipe, I used Manitoba flour and durum wheat semolina, leavened with very little yeast and scented with Marjoram, called “persa” by the Genoese, which we put everywhere in Genoa. The final result? Just enough time to take the photos and it’s gone in an instant! If I’ve made you want to prepare the dough in the morning to have the Low Marjoram Focaccia ready by evening and you’ll surely want seconds!
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- Difficulty: Easy
- Cost: Low
- Rest time: 10 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 752.52 (Kcal)
- Carbohydrates 106.41 (g) of which sugars 4.08 (g)
- Proteins 20.42 (g)
- Fat 27.94 (g) of which saturated 3.91 (g)of which unsaturated 0.26 (g)
- Fibers 3.97 (g)
- Sodium 1,361.18 (mg)
Indicative values for a portion of 245 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
- 4 cups Manitoba flour
- 3/4 cup durum wheat semolina
- 1 1/4 cups water (warm)
- 1/2 tsp fresh yeast
- 3 tbsps extra virgin olive oil
- 3 tbsps milk
- 1 tsp acacia honey
- 2 tsps fine salt
- 1 bunch marjoram
- 4 tbsps fine cornmeal (to sprinkle on the focaccia)
- 5 tbsps extra virgin olive oil
- 1/4 cup water
- 1 tsp coarse salt (crushed so it isn't too chunky)
Tools
- Stand Mixer
- 4 Baking Trays 10-inch
- Kitchen Scale
Steps
Pour the warm water into the stand mixer and add the fresh yeast. After dissolving it, add the honey, Manitoba flour, and semolina.
Add the extra virgin olive oil, milk, salt, and start mixing. Tear the marjoram leaves from the stem (without chopping them) and continue kneading for 10 minutes, resting for 5 minutes, and then kneading for another 10 minutes. I repeat this process 3 times. Divide the dough into 4 pieces, form 4 balls, cover with plastic wrap and let them rise for 8 hours.
Once risen, take each ball, flatten it slightly with your hands, and roll it out on an oiled tray. Spread it slightly with oiled fingertips and let rise for another 2 hours. Do the same with the other 3 balls. Preheat the static oven to 392°F. After rising, brush the surface of the focaccias with part of the prepared emulsion of water, oil, and salt. Sprinkle cornmeal on each focaccia and bake in the middle of the oven. After 15 minutes, when the focaccia is golden, remove it and bake the others. With the remaining emulsion, brush the surface and the Low Marjoram Focaccia is ready to be served steaming hot.
