Poppy seed focaccia is a delicious appetizer typical of the Ligurian tradition. Made with a base of brewer's yeast, flour, and olive oil, enriched with poppy seeds, salt, and marjoram, this focaccia has a unique and irresistible taste. Perfect to enjoy on its own or accompanied by cold cuts and cheeses, poppy seed focaccia is a true symbol of Ligurian cuisine. Try it and let yourself be captivated by its aroma and flavor!
In addition to the preparation and cooking time, you need to 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, a teaspoon of salt, a 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 ball and knead until you get a smooth and homogeneous mixture
Form a ball, cover it, and let it rise in a warm place until it doubles in volume
Preheat the oven to 220 degrees
From the risen dough, make many thin focaccias about 4 mm thick
Grease a baking sheet with oil and place the focaccias on top
Sprinkle them with poppy seeds, press them slightly to make them adhere, and bake for about ten minutes
Recommended wine: Franciacorta Pinot
Deep Fryer
Bowl
Baking Sheet
Store in an airtight container in the refrigerator
It is a typical dish of the Ligurian tradition
Italia, 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 |
