Focaccia enriched with cricket flour for an additional boost of
- Difficulty: Easy
- Servings: 4
INGREDIENTS
- White flour: 500 g
- Cricket flour: 100 g
- Water: 350 g
- EVO oil: 75 g
- Baking powder: 30 g
- Salt: 1 pinch
Mix the flours thoroughly, then add the baking powder and start kneading with a little water and oil. When the ingredients are well combined, add the remaining water and salt.
The final dough must be smooth, homogeneous and soft. Place the dough in a clean bowl, cover it with a cloth and let it rise for 2 hours, until it has doubled in size.
Oil a shallow rectangular pan. Pour the dough onto the work surface, then roll it out to fill the pan. Cover with a cloth and leave to rise for another 35-45 minutes.
Heat the oven to 180°C. Press your fingers into the dough to create dimples. Mix the EVO oil, 1 tablespoon of water and the flaked salt and pour over the bread.
Bake for 30 minutes until golden brown.
Recipe by
Marco Parrinello –
