Focaccia enriched with cricket flour for an added boost of protein and umami flavour. This bread will keep you satiated for longer and is also full of vitamin B12 thanks to the crickets!

  • Difficulty: Easy
  • Serves: 4



  • All-purpose flour: 500 g
  • Cricket flour: 100 g
  • Water: 350 g
  • EVO Oil: 75 g
  • Baking powder: 30 g
  • Salt: 1 pinch

Mix the flours together carefully, then add the baking powder into the mix and start kneading with some water and oil. When the ingredients are well combined, add the remaining water and salt.

The final dough should be smooth, homogeneous and soft. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 2 hr until it has doubled in size.

Oil a rectangle, shallow tin. Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.

Heat the oven to 180°C. Press your fingers into the dough to make dimples. Mix together EVO oil, 1 tbsp water and the flaky salt and drizzle over the bread.

Bake for 30 mins until golden brown.

Recipe created by

Marco Parrinello –
Torna al blog