Focaccia enriched with cricket flour for an additional boost of protein and umami flavour. This focaccia will keep you full for longer and is also rich in vitamin B12 thanks to crickets!

  • Difficulty: Easy
  • Servings: 4



  • 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 –
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