Semolina Focaccia Recipe

by katerina on December 2, 2006

I still had leftover Semolina flour from when I made orechiette. Looking for some way to use it up and try something new I made a variation on this focaccia recipe from the Bread Made Easy book.

Originally I was going to top it with zucchini but low and behold the zucchini was moldy on closer inspection. Darn it. Instead I went with a combination of olives, rosemary and rock salt. Can’t beat classics. The olive focaccias are super tasty drizzled with some good balsamic.

[print_this]Semolina Focaccia’s:

1. Substitute 1.5C of regular flour for semolina and otherwise follow this recipe until the rising stage.
2. You can rise it the same way or put let in the fridge overnight. You will need to give at least 45 minutes to come up to temperature the next day.
3. On a lightly floured surface divide the dough into 8 balls. With each ball flatten it into a disc using the heel of your hand. Gently stretch the dough like pizza dough and place each focaccia on a cookie sheet covered in parchment.
4. Cover your focaccia lightly with plastic wrap and allow to rise another 20 minutes. Meanwhile preheat the oven to 450F to let it get really hot. Place your oven rack on its lowest spot and put the pizza stone on top of it if you have one.
5. Make indentations on the focaccia with your fingers and brush liberally with oil. ou can now add the olives or other topping, pressing it into the dough.
6. Bake at 450 (or 400 if you have a pizza stone) for 15 to 20 minutes.[/print_this]



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