Bread & Pizza

Durum Wheat Semolina Flour Focaccia

A crispy crust salty on the outside and a soft interior: this focaccia made with semolina’s flour is perfect on its own or filled with cream cheese or cured meats like salame or prosciutto or even lard, and makes for a tasty snack or even a buffet. Beyond Durum Wheat Semolina Flour, I’ve added some milk and powdered malt in the dough. Malt is a natural leavening enhancer and the powder form is the most commonly used in bread, pizza and focaccia. This is an added value as it uses a natural ingredient of cereal origin that will give even more flavour to the focaccia.

Serve 4, Preparation 15 mins + 6 hours leavening, Cooking 25-30 mins

  • 450 g Italian wheat ‘0’ Flour or Plain Flour / AP Flour
  • 150 g remilled Durum Wheat Semolina Flour
  • 50 ml whole milk
  • 100 ml EVOO – Extra Virgin Olive Oil for the dough + 1 tbsp to drizzle
  • 300 ml lukewarm water
  • 1 level teaspoon of malt powder *, alternative a teaspoon of sugar or honey to dissolve in water with the yeast
  • 15 g fine salt
  • 12 g powdered brewer’s yeast to activate
  • Coarse salt, to taste


* Malt powder it is added directly to the flour(s) before adding any other ingredients, no need to dissolve it with yeast in the water. If you don’t have the chance to find malt powder, just add sugar or honey to the lukewarm water to dissolve the yeast, stir and wait about 10 mins.

In a bowl put the flours and the teaspoon of malt powder which t is added directly to the flours before other ingredients are added. Mix a little by creating a fountain in the centre adding the yeast dissolved in water, stir gently with a wooden spoon. Now gradually incorporate the liquids (oil, milk and water) into the bowl with the flours, continuing to mix with a wooden spoon. When they have been partially absorbed, add the salt and begin to knead until a sticky but smooth dough forms. If the dough is too sticky and difficult to work with, add a little 0 flour, but do not overdo it. The dough should still be silky. Form a ball, place it in a lightly floured bowl, sprinkle a little oil on top and cover the bowl with a kitchen towel, placing it in a warm, dry place and put it in the oven with the light switched on. You can also cover it with two kitchen cloths.

Leave to rise for 2 hours until doubled in size.

Take the oven tray and cover it with oiled baking paper, oiling your hands as well.

Overturn the dough onto the baking tray lined with oiled baking paper and spread the dough evenly over the whole surface just using your fingers, no rolling pin. Cover again with the kitchen cloth(s) and allow the second rising to take place. This will take about 45 mins/1 hour or until the dough will be puffy.

Preheat the oven to 200 C / 400 F / Gas 6.

Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia. 

Drizzle with oil and sprinkle with coarse salt.

Bake in the pre-heated oven for about 25 minutes or until a golden crust is formed.

Take the focaccia out of the oven, let it cool slightly to room temperature and then eat it to your liking.

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