Focaccia in the pan with semolina flour

Focaccia is a sort of Italian pizza without tomato sauce. It is usually produced with white flour and yeast. This recipe is an easy way to make focaccia for those who are gluten allergic. You simply substitute normal flour with semolina. It is very fast to make and you just need a pan.

Ingredients:

• 300 gr of Semolina Flour
• 200 ml Water
• 30 ml Oil
• 5 gr Salt

Filling:

• 150 gr Melting cheese
• 100 gr Ham

Process:

1. Mix in a bowl the semolina flour and salt.
2. Now, add the oil and the water at room temperature. Knead until obtaining a non-sticky dough, add flour if necessary Image1.
3. When you achieved the right consistency, divide the dough in two equal pieces. Roll the first piece of dough in a circle of the dimensions of the pan you will use to cook it Image2. When the first layer is rolled, roll also the second one. You will then obtain two thin circular layers of the dimension of the pan.
4. Put the first layer in the pan and add the filling ham and cheese Image3.
5. Now add the second layer on top and make sure to close the edges of the two layers together. Cook at medium heat for 8/10 minutes on one side and then flip it. Let it cook for another 5 minutes.
6. When both sides reached a golden colour your focaccia is ready to be served Image4.

Enjoy your meal!

Variants:

• You can put inside whichever ingredients you like, but cheese is always highly suggested because otherwise the dough will result a bit too dry. You could also add pesto!
• You could also turn this recipe simply into a pizza in the pan by not adding the two layers of dough on the top of each other, but keep them separate. Then you can proceed to put one layer in the pan and add tomato sauce and mozzarella. Let it cook for 10 minutes and then enjoy it.
  

Gallery

• Image 1 Raw dough

• Image 2 Thin of layer in the pan

• Image 3 Put the filling in the pan and add the second layer

• Image 4 Focaccia with Semolina flour