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Semi-deep soft focaccini




Wholewheat flour

250 grams

Type 0 wheat flour

250 grams


350 grams

Dry brewer's yeast

3 grams

Extra virgin olive oil

6 spoons

White sugar

2 teaspoons

Iodized salt

15 grams

Bakery products from Italy

Semi-deep soft focaccini

Semi-deep soft focaccini

vegan with gluten with good fats

ready in

5 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Semi-deep soft focaccini

These scones, gilded outdoors and softer inside, are ideal to be enjoyed by themselves, but they are also perfect to be cooked instead of bread. I have left them simple and I have only seasoned them with a little oil, but you can enrich them with olives, wurstel or cherry tomatoes, depending on your taste.

Semi-deep soft focaccini step 1

step 1

In a large bowl, mix the two flours with yeast and sugar. Add extra virgin olive oil and yeast and lastly lukewarm water.

Semi-deep soft focaccini step 2

step 2

Mix well, then transfer the dough onto a floured surface and work with your hands for at least 10-15 min (adding very little flour).

Semi-deep soft focaccini step 3

step 3

Once the panet is beautifully elastic, put it back in the bowl, cover it with a canoe and let it rise to doubling (5-6 hours if you use 1/2 cup of yeast, 2-3 if you use it all).

Semi-deep soft focaccini step 4

step 4

Once you have prepared the semisolid mixture by following the recipe and having it raised well, divide it into so many balls of about the same size, squeeze it slightly with your hands and lay them on a pan.

Semi-deep soft focaccini step 5

step 5

Allow the muffins to boil out for another 30 minutes and in the meantime in a bowl, emulsify well with a fork water and extra virgin olive oil.

Semi-deep soft focaccini step 6

step 6

After 30 minutes, with your fingers create dimples on the muffins, brush them well with the emulsion of water and oil and allow them to rest for another 15 minutes.

Semi-deep soft focaccini step 7

step 7

Bake them, then, in a warm oven at 200 ° for about 15-20 minutes, or otherwise until they are golden on the surface.

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