Poppy seed focaccia is a delicious appetizer typical of the Ligurian tradition. Made with a base of baker's yeast, flour and olive oil, and enriched with poppy seeds, salt and marjoram, this focaccia has a unique and irresistible flavor. Perfect to enjoy on its own or paired with cold cuts and cheeses, poppy seed focaccia is a true symbol of Ligurian cuisine. Try it and let yourself be won over by its aroma and taste!
In addition to preparation and cooking time, allow 2 hours for the dough to rest
Dissolve the yeast in a little warm water, mix in a handful of white flour, knead and let it rise for two hours
Wash, dry and chop the marjoram
Mix the remaining white flour with the whole wheat flour, one teaspoon of salt, one tablespoon of poppy seeds and the chopped marjoram
Combine the ingredients and form a dough ball
Place two tablespoons of oil and a glass of warm water in the center of the dough and knead until you obtain a smooth and homogeneous mixture
Shape into a ball, cover it and let it rise in a warm place until it doubles in volume
Preheat the oven to 220°C
From the risen dough, cut out many small focaccias about 4 mm thick
Grease a baking tray with oil and place the focaccia rounds on it
Sprinkle them with poppy seeds, press them slightly to make them adhere and bake for about ten minutes
Recommended wine: Franciacorta Pinot
Fryer
Bowl
Baking tray
Store in an airtight container in the refrigerator
It is a typical dish of the Ligurian tradition
Italy, Liguria
| Energy (kcal) | 320.45 |
| Carbohydrates (g) | 65.87 |
| of which Sugars (g) | 2.92 |
| Fat (g) | 0.99 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 11.38 |
| Fiber (g) | 3.02 |
