Ca’Vide Focaccia

This focaccia calls for several different and unusual flours—wheat, corn, 7-cereal flour, and Manitoba Flour, which is a high gluten flour (see Source Guide, page in my book At the Table of La Fortezza)—which give it a chewy bite and delicious flavor. The whole grains also make it healthier than traditional focaccia. Bakers will note this is a firmer dough than most focaccias—it tastes like an earthy flatbread. Sometimes I make a batch of crackers from the dough by stretching it very thin, to 1/8 of an inch thickness, for aperitivo.

I like to use brick yeast during times I plan to make a lot of bread, because the shelf life is not as long as that of dry yeast, or packaged yeast. The compressed version is fresh yeast that is 70 percent moisture, and is used by most bakers. It has a slightly stronger taste. When using any yeast, you first “bloom” it in water just to ensure the yeast is activated.

Note: This recipe only proofs once; whereas most focaccia goes through a second rise, this recipe does not.

1 teaspoon brick yeast, available at most groceries

1½ cups 00 flour, plus 2 tablespoons, for kneading

3 tablespoons Manitoba flour

1 cup 7-cereal flour

¾ cup corn flour, plus more for rolling

1 tablespoon salt

3 tablespoons extra virgin olive oil, plus ¼ cup for baking

In a small bowl, whisk the yeast into 1 cup warm water and set aside for 10 minutes until bubbles form.

In a large bowl, combine the three flours and salt. Add the yeast mixture and 3 tablespoons olive oil, and mix for about 1 minute until it forms a shaggy dough ball that holds together.

Transfer the dough to a work surface lightly floured with 00 flour and knead for about 5 minutes, until it forms a sturdy ball—it will be firmer than a traditional focaccia dough. Test by pressing the dough with your fingers; it should bounce back. Return it to the large bowl, cover with a towel or plastic wrap, and place it in a warm spot for 2 hours to proof. The dough should double in size.

Preheat the oven to 400°F.

Dust a clean board or workspace with a little corn flour. Transfer the proofed dough to the board and roll out to a 13 by 18-inch rectangle, about ¼ inch thick.

Coat a 13 by 18-inch baking sheet with 1 tablespoon olive oil. If needed, use your fingers to stretch the rolled dough to fit the baking sheet, all the way into the corners. Drizzle with the remaining 3 tablespoons olive oil and 3 tablespoons water. Rub the oil and water over the top of the focaccia then dimple the surface using your fingers.

Bake for about 20 to 25 minutes, until golden brown. Let cool slightly, then cut into pieces and serve warm. Although is does hold up well the next day, this focaccia is best served fresh.

Note: At La Fortezza I divide the dough in half, roll both halves out to only 1/8 inch thick, and bake for 20 to 25 minutes in 2 batches to make crackers. They are delicious to serve with cheese and spreads!