Authentic home cooking from Italy, with US measurements. 
Semi-Whole Wheat Focaccine with Solina and Senatore Cappelli Flour
Light as clouds, crispy and fragrant, made with my beloved sourdough starter and rosemary picked fresh from my terrace—what more could you want? These focaccine are perfect for a healthy snack, to serve alongside main meals, or as a tasty treat for kids... there’s never a wrong time to enjoy them! I used two specialty flours that give the dough an unbeatable aroma, but you can easily substitute both with type 2 flour or a mix of half all-purpose flour and half whole wheat flour. At the end of the recipe, you’ll also find a version using active dry yeast!
Semi-Whole Wheat Focaccine with Solina and Senatore Cappelli Flour
Light as clouds, crispy and fragrant, made with my beloved sourdough starter and rosemary picked fresh from my terrace—what more could you want? These focaccine are perfect for a healthy snack, to serve alongside main meals, or as a tasty treat for kids... there’s never a wrong time to enjoy them! I used two specialty flours that give the dough an unbeatable aroma, but you can easily substitute both with type 2 flour or a mix of half all-purpose flour and half whole wheat flour. At the end of the recipe, you’ll also find a version using active dry yeast!
Open in Cookpad AppSteps
- 1
Place the sourdough starter, sugar, and water in the bowl of a stand mixer. Using the paddle attachment, mix until mostly dissolved and a light foam forms.
- 2
Switch to the dough hook and add the solina flour, Senatore Cappelli whole wheat flour, and salt. Begin kneading the dough.
- 3
After a few minutes, slowly drizzle in the extra virgin olive oil while continuing to knead until the dough is smooth and elastic, about 10-15 minutes.
- 4
Transfer the dough to a bowl, cover well with a kitchen towel, and let it rest at room temperature for 1 hour.
- 5
Place the dough in the refrigerator for 24 hours.
- 6
After 24 hours, remove the dough from the fridge and let it sit at room temperature for 2 hours to come to room temperature.
- 7
Lightly dust your work surface with semolina flour. Briefly knead the dough, then divide it into 4 portions and shape each into a ball. Roll each ball into a disk about 1/4–1/3 inch (7–8 mm) thick. Place on one or more baking sheets lined with parchment paper. Let rise, covered, in the oven (turned off, with the light on) for 4 hours.
- 8
Using your fingertips, make small dimples in the focaccine. Brush with extra virgin olive oil and sprinkle with a few grains of coarse salt and the dried rosemary.
- 9
Bake in a preheated oven at 350°F (180°C), conventional setting, for 25 minutes. Remove from the oven and serve warm or at room temperature.
- 10
TRADITIONAL VERSION WITH ACTIVE DRY YEAST:
Replace the sourdough starter with 0.14 oz (4 g) fresh yeast (or just over 0.04 oz (1 g) active dry yeast), increase the total flour to 2 1/2 cups (300 g), and the water to 3/4 cup plus 2 tablespoons (200 ml). Proceed as in the sourdough version, with a few changes to the rising times:
Step 7 -> Let the focaccine rise for 1 hour. - 11
FINAL NOTES: If you want to use the traditional version with active dry yeast and skip the cold fermentation, follow the same steps as for the sourdough version with these changes:
Step 4 -> Let rise, covered, in the oven (turned off, with the light on) until doubled in size.
Skip Steps 5 and 6.
Step 7 -> Let the focaccine rise for 1 hour.
Cooksnaps
Similar Recipes
More Recipes
-
-
Whole wheat flour (Aata) Pinwheel cookies(No Oven Recipe)
-
-
-
-
MOTHER'S DAY SPECIAL, MOM'S FAV PATISAPTA PITHA (#CA26 #mother's_day'26)
-
-
-
-
-
Crustless Mushroom Quiche (low carb friendly)
-
Dairy Free Chocolate Strawberry Dumpcake
-
Crockpot Kielbasa and Kraut with Beer 🍺
-
-
-
-
-
-
-
-
-
-
-
-
