Focaccia is a fairly quick bread to make, and it doesn’t require any special pans. So, it’s no wonder that I make it quite often. While I usually use my basic recipe (check HERE for the post), I sometimes like to experiment with different types of flour (as you can see HERE), even if they’re taking the recipe very far from the authentic Italian version.This time, I’ve decided to use a highly nutritious mix of bread and whole wheat flour, spelt flour, cornmeal and quinoa flour. While this focaccia is not as light as a traditional one, it came out very tasty, with a great chewy texture, and lots of flavor from the different types of flour and the olive oil, and with wonderful aroma from the rosemary.
Served warm, fresh from the oven, with homemade pesto, crudités, olives and cheeses, it made for a lovely lunch. Once cooled, the bread is also great lightly toasted any time of the day. Try it and enjoy.
Makes: 20 portions
Prep time: 20 minutes
Proofing time: 2½ hours
Baking time: 40 minutes
Ingredients:
For the starter:
1 cup bread flour
1 tsp sugar
1 packet dried yeast (1/4 oz/7 grams)
1 cup warm water
For the dough:
2 cups bread flour
½ cup fine cornmeal
½ cup spelt flour
½ cup whole wheat flour
½ cup quinoa flour
1 Tbs salt
¼ cup olive oil
2 cups warm water
For kneading:
½ cup bread flour for kneading
Leaves from 2 sprigs fresh rosemary
For the bowl:
¼ cup olive oil
For brushing:
½ cup olive oil mixed with ½ tsp salt
1. In the mixer bowl, whisk together the ingredients for the starter. Cover with plastic wrap and keep in a warm place for 10-15 minutes, until the mixture foams.
2. In a spate bowl, combine the additional bread flour, cornmeal, spelt flour, whole wheat flour, quinoa flour and salt, and whisk well to combine.
3. Add ¼ cup olive oil and 2 cups warm water to the mixer bowl, then add the flour mix. Start kneading slowly, with the kneading hook, stopping and scraping the sides occasionally, until the dough forms and starts to pull off the sides of the bowl.
4. Add the additional ½ cup spelt flour and rosemary, increase the speed to medium-high and keep kneading for about 5 minutes, until the dough is playable. Knead briefly by hand, to form a ball.
5. Pour ¼ cup olive oil into a clean large bowl. Add the dough and roll it in the oil, to cover it from all sides. Cover with plastic wrap and let sit in a warm place for about 2 hours, until the dough doubles in volume. Punch down the dough, cover and let sit in a warm place for 15 minutes.
6. Preheat the oven to 380F (195C). Line a cookie sheet pan (11”x17”/28cm x 43cm) with baking paper, and sprinkle with a bit of semolina or cornmeal all over.
7. Dust a workspace with a bit of flour, and roll the dough over it, to the size of the pan and transfer to the pan. Using your finger tips, press dents all over the dough. Brush liberally with olive oil. Let sit in a warm place for 10 minutes.
8. Bake for about 40 minutes, until the focaccia is golden brown. Let cool a bit, and brush again with the rest of the olive oil. Best served warm.
We love this recipes 😍😍😍… Memo&Nancy di NemoInCucina!!!
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Thank you Nemo and Nancy. This is even a greater compliment coming from Italians! 🙂
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It’s a perfect Ronit!! 😉😉😉 Nemo&Nancy di NemoInCucina!!!
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Grazie mille! 🙂
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How did I get out of the habit of making this delicious treat?
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It happens… But at least it’s easy to get back to it! 🙂
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You had me at Rosemary🌿 and Bread! 🥖
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lol Yes, it is such a tasty combination! 🙂
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Good!!!!😘😄😘
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Thank you! 🙂
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The Focaccia sounds and looks amazing. 👌
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Thank you Myra. I wasn’t sure how it would turn out, with all these different types of flour, but it was a great success, and disappeared very quickly! 🙂
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Wonderful. I wish you’d seen my latest post before writing up your recipe! I used Samin Nosrat’s focaccia recipe she learned in Liguria, and there’s a brine step at the end. It works incredibly well to create a crunchy salty crust!!! Love the rosemary. I can just smell it!
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Thank you Mimi, I’m glad you liked the recipe. I actually did see your post, and definitely admired your focaccia. I made this one a couple of weeks ago, but will give the brine a try next time. 🙂
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The brine was incredible. I hope you do try it next time.
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Oh, where’s my brain. I remember you commented. I also love all of the olive oil, especially when it has such a good flavor.
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Yes, the olive oil has a very important role here.
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I can smell rosemary in your kitchen and cornmeal must have given a wonderful crust to focaccia!!!
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Thank you Deeksha, I’m glad you liked the recipe. The rosemary aroma was indeed so good while baking, and the different types of flour gave a wonderful texture. 🙂
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I love focaccia 😋 I never tried a multigrain one but looks great 😉
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Thank you Ribana. I’m also a big fan of focaccia, and enjoy the experimenting with different types of flour. 🙂
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Focaccia is always a favorite! This sounds like such a nice variation.
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Thank you Mollie, I’m glad you liked the recipe. It was fun to experiment with different types of flour. 🙂
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That looks fantastic – and I love the idea to add rosemary to the focaccia. It gives such a fresh and invigorating taste
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Thank you Karin, I’m glad you liked the recipe. Rosemary indeed has such fresh aroma. It’s my favorite herb to use in focaccia or pizza dough. 🙂
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I love focaccia and always use rosemary – such a flavorful herb. I like to throw on some red onion slices too 🙂
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With you on that Judi; rosemary is such a wonderful herb to add to focaccia. I also love it in pizza dough. Red onions would definitely work well here.
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Such a wonderful recipe!! In love with it 😍
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Thank you, I’m glad you liked it. The focaccia was very tasty. 🙂
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I love focaccia. The recipe that I typically use calls for rosemary, but just uses wheat flour. I like the idea of using several grains.
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Thank you Sheryl, I’m glad you liked this version of focaccia. My usual go-to recipe is also with wheat flour only, but I enjoy experimenting with different types of flour every now and then. Rosemary is always my favorite herb to add it. 🙂
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Mouthwatering!
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Thank you. 🙂
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I can see the freshness of the ingredients from the pictures!
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Thank you! 🙂
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love rosemary in the dish. Its baked to perfection and looks very yum!
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Thank you Nisha, I’m glad you liked the recipe. The bread was delicious. 🙂
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Yummy!
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Thank you Dolly. 🙂
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My pleasure, dear Ronit.
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Great recipe! Love your choice of ingredients – natural, wholesome & flavorful. Thanks much for the inspiration.
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Thank you Megala, I’m glad you liked the recipe. Baking bread at home is so rewarding. 🙂
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Perfect!!! 😊
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Thank you! 🙂
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I will definitely be pinning this recipe! I love homemade bread but, I haven’t made any yet this winter. I need to get on that. Thanks for sharing!
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Thank you Joanne, I’m glad you liked the recipe. Baking bread at home is so rewarding, especially in the winter. Looking forward to seeing your posts. 🙂
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