Mixed Herbs Semolina Focaccia
1 hour 20 min. Recipe Yield:
8 servings Difficulty:
Medium recipe
Mixed herbs semolina focaccia - a recipe for Italian cuisine, an interesting twist - semolina is not added to the focaccia dough, but this does not affect the taste for the worse. Semolina is very good in focaccia, no one will ever guess about its presence in the dough, but it gives its own note of taste and this note is not bad.
Recipe Ingredients
Cooking Recipe
For the focaccia with semolina and herbs recipe, dilute the yeast in warm water, add salt, semolina and mix. Then add vegetable oil and, gradually adding flour, knead a stiff dough. Set the focaccia dough aside for 1 hour.
After the dough has risen, sprinkle it on top with rosemary and fennel, knead again and divide into two equal parts. Roll out the focaccia dough into a sheet about 30-32 cm in diameter.
Pour the torn parsley leaves onto the rolled out dough and make indentations with your fingers, almost to the very bottom. Put the prepared focaccia on a baking sheet and put in a warm place to rise for 30-40 minutes.
When the dough has doubled in size, bake in a preheated 180°C (355°F) oven for 40 minutes. Ready focaccia brush with olive or vegetable oil and serve.