Name: Semolina Focaccia
Total time: 890 min
Yield: 1 focaccia
Ingredients: 480 g water, lukewarm; 5 g instant yeast; 300 g semolina (durum) flour; 300 g wheat flour (bread flour or strong flour, ~12% protein); 15 g fine salt; 20 ml extra-virgin olive oil, for the dough and tray; 50 ml extra-virgin olive oil, for the emulsion topping; 50 ml water, for the emulsion topping; 1 tsp flaky sea salt

Semolina Focaccia

A golden, crispy-bottomed focaccia with a blend of semolina and wheat flour. Long cold fermentation develops deep flavor and an airy, open crumb, while an oil-and-water emulsion helps create the characteristic dimpled crust.

600g flour

88% hydration

1 focaccia

Main dough

480g water, lukewarm5g instant yeast300g semolina (durum) flour300g wheat flour (bread flour or strong flour, ~12% protein)15g fine salt20ml extra-virgin olive oil, for the dough and tray

Emulsion

50ml extra-virgin olive oil, for the emulsion topping50ml water, for the emulsion topping

Topping (optional)

1tsp flaky sea salt

Steps

1

Main dough

Whisk the dry ingredients together, then add the liquid and mix until no dry patches remain and a shaggy, sticky dough forms. Knead until smoother, more elastic, and cohesive. Place in a lightly oiled bowl and cover.
2

Cold fermentation

Refrigerate until the dough has roughly doubled and shows good aeration. For a faster option, ferment at room temperature until expanded and lively.

12h
3

Stretch and fold

Stretch one side upward and fold it over, rotating and repeating until a full round is completed. Let the dough rest at room temperature to lose its chill and relax slightly.
4

Tray shaping

Oil a rimmed baking tray well, transfer the dough, and gently stretch and press it outward with oiled fingertips. If it resists, let it relax briefly and continue without forcing it.
5

Proofing

Cover loosely and let rise at room temperature until visibly puffy, jiggly, and spread close to the edges of the tray.

2h
6

Preheat oven

Preheat the oven fully with the rack in the middle position. A baking stone or steel may be used to encourage a crisper bottom.
7

Emulsion topping

Whisk or shake until a cloudy emulsion forms.
8

Final shaping

Oil your fingertips and press deep dimples across the entire surface, reaching all the way to the bottom of the tray. Pour the emulsion evenly over the surface so it pools in the dimples, then finish with flaky salt if using.
9

Bake

Bake until deeply golden on top, crisp at the edges, and well browned underneath. If the top colors too quickly, move the tray lower in the oven to finish.

30min
10

Cool

Transfer immediately to a wire rack so the bottom stays crisp. Let the crumb set before slicing and serving.

20min