Fragrant Focaccia

1 comment

This focaccia looks like many other flat breads, but I assure you that gives off a delicious aroma and, as I always say, not only the palate should be satisfied, but also the sense of smell!

300 gr of rice flour
200 gr of kamut flour
15 gr of brewer’s yeast
water, as needed
juice of 1 lemon
oregano, parsley, rosemary … and choose!

Pour the flours in a bowl and add the water in which you had dissolved the yeast. Mix everything and, of course, add water if necessary. The dough shouldn’t be too compact and hard, I would say a little elastic and sticky. Let it rise for half a day, covered, in a warm place. Before rolling the dough out, prepare a mixture with lemon juice, oregano, parsley and rosemary (you may want to add other spices, depending on your taste). Now, place the dough in a medium sized pan, depending on how thich you want the focaccia, and brush it with the mixture. Bake in a very hot oven… mine baked half an hour, and I used the gas oven. I assure you that the smell that gave off was excellent… lemon and spices have done a great job. I also believe that the kamut flour combines very well with rice flour, both give softness to the focaccia, which can be kept for several days, well covered, of course …but if you want you can have it in just one mouthful!

Chef: Pamela_823 from VeganBlog

  1. melissa 12 August 2011 at 13:44

    I love baked stuff, in every size and form. I love this!

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