Focaccia
In a small bowl, start by dissolving the honey in warm water. This will activate the yeast, giving it the necessary boost to ferment the dough. Once the honey is fully dissolved, add the dry yeast and gently mix, letting the mixture sit for about 5 minutes. You will notice how the yeast begins to soften, and a fine foam will form on top, indicating it is active and ready to do its job.
In a larger bowl, sift the flour to aerate it, then add the two finely chopped green onions to the flour mixture. The green onion will add a fresh flavor and a subtle taste. Once the onion is well incorporated, make a well in the center of the flour and pour in the water-yeast mixture. Use a spatula or your hands to gradually incorporate the flour into the liquid, forming a smooth dough.
On a clean, floured surface, start kneading the dough. It should become soft and elastic in about 5 minutes. If the dough is too sticky, feel free to add a little more flour, but be careful not to overdo it, so it doesn't become too dense. Once the dough is well kneaded, grease a clean bowl with a tablespoon of olive oil and add the dough, ensuring it is evenly coated with oil. Cover the bowl with a damp cloth and let it rise in a warm place for 30 minutes.
While the dough is rising, preheat the oven to 200°C (gas mark 6). After the rising time has passed, the dough should have risen significantly. Grease a baking tray with a little olive oil and carefully stretch the dough, forming an even base. Use your fingertips to create small channels on the surface of the dough; these channels will help retain the oil and seasonings.
Sprinkle oregano, sage, and a pinch of salt, then add the extra chopped onion. All these ingredients will provide a delicious aroma and complexity to the dish. Drizzle with 3 tablespoons of olive oil, which will help brown the dough during baking. Let the dough rise for another 10 minutes to give it an airy texture.
Once the waiting time is over, place the tray in the oven and bake for 20 minutes, until the dough turns golden and crispy on the surface. Before removing the focaccia from the oven, add the grated parmesan on top to melt slightly. After taking the focaccia out of the oven, let it cool on a rack so it stays crispy. Served warm, with a drizzle of olive oil, it is perfect to enjoy alongside a salad or simply as an appetizer.
Ingredients: This recipe can also be made using only black wheat flour, with the necessary amount being 600 g (5 cups), 1 tablespoon honey, 1 tablespoon granulated yeast, 500 ml warm water (2 cups, approx. temp of 40°C), 1 tablespoon sea salt, 4 tablespoons olive oil, 375 g white wheat flour (3 cups), 240 g black wheat flour (2 cups), 2 green onions or 1/2 dried onion, finely chopped, 1 tablespoon dried oregano, 1/2 tablespoon sage (and/or rosemary), 1/4 cup Parmegiano Reggiano (optional), 1 teaspoon sea salt (on top of the dough), extra 1-2 green onions or 1/2 dried (optional)
