1.0Delicious Recipeshttps://www.gzrecipes.com/enlacucinadifefehttps://www.gzrecipes.com/en/author/lacucinadifefe/rich600338<blockquote class="wp-embedded-content" data-secret="kYmjr3dNvz"><a href="https://www.gzrecipes.com/en/lacucinadifefe/oat-focaccia/">OAT FOCACCIA</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/lacucinadifefe/oat-focaccia/embed/#?secret=kYmjr3dNvz" width="600" height="338" title="“OAT FOCACCIA” — Delicious Recipes" data-secret="kYmjr3dNvz" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/P_20210210_100941_DF-8-69e136099aa170-45498713.jpg1298768.Of all the recipes I've tried to make a good focaccia, believe me this one is among the best I've ever tasted! And it's well tested since I've already made it at least four times, as far as I can remember! Tall, cloud-soft inside and crispy outside, and full of flavour, thanks to a brine that should be brushed on both before baking and once it's out of the oven! And if, unbelievably, you have any left over, trust me when I say that even the next day this focaccia will keep all its softness and aroma! Also, adding some oat flour to the dough will make it more rustic and therefore suitable to be filled with cold cuts, cheeses and grilled vegetables. But in my opinion it's also delicious simply bitten as is, as a snack, or, as I did, cut into slices and served at the table instead of bread together with breadsticks. You'll make a great impression with a few simple moves. Just knead in the early afternoon to have it hot, fragrant and ready to be sliced for dinner! The ultimate for all those women who don't like eternal rising times and complicated procedures, but want to try with a satisfying result! I assure you that besides being very tasty, it's also really very simple to prepare! And if you should have any doubts, you can even consult the video tutorial on my YouTube channel which you find at the bottom of the page! In short, you have no more excuses! Tie on your apron!