A very soft focaccia made with semolina flour, it is great on its own or filled with cheese or cold cuts such as salami or ham or even lard, ideal as a bread replacer or just as a tasty snack.

We have added malt powder to the dough to help it rise. The malt gives added value because 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 + a drizzle
  • 300 ml lukewarm water
  • 1 level teaspoon of malt powder, otherwise 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




In a bowl combine the flours plus the teaspoon of malt powder, just add it straight to the flours before adding the other ingredients.

Stir a little, forming a well in the centre and adding the yeast dissolved in water, stir gently with a wooden spoon.

Now gradually integrate the liquids (oil, milk and water) back to the bowl with the flours, keeping on stirring.

Once partially absorbed, then add the salt and start kneading until a sticky yet smooth dough is formed.

If the dough is still too sticky and hard to process, add a bit of 0 flour, but not overly much. Shape it into a ball, place it in a lightly floured bowl, sprinkle it with a drop of oil and cover the bowl with a kitchen towel, place it in a warm, dry place and put it in the oven with the light on. 

Leave to rise for 2 hours until doubled.

Line a baking tray with parchment foil.

Tip the dough onto the baking tray, roll it out with your fingers only. Cover again with kitchen cloth and allow to rise for about 40 minutes.

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

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

Drizzle with more oil and sprinkle with coarse salt.

Bake in the preheated oven for about 25 minutes or until a golden crust forms.

Remove the focaccia from the oven, allow it to cool slightly to room temperature and serve.





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