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
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
½ cup for kneading
Leaves from 2 sprigs fresh rosemary
For the bowl:
¼ cup olive oil
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.