Wheat and Emmer Focaccia with Leeks and Broccoli / Focaccia di frumento e farro con broccoli e porri

Today on the blog a recipe from another blogger, Astrid aka Dolce Amara Deliziosa, will be delighting your tastebuds. This good recipe languished a long time in my “limbo” folder, photos already taken and all the changes to the original file already written down. But then, a challenge, a new recipe, and me getting lost into many other ideas and projects and the recipe slowly drifted into oblivion. Well, it’s finally the right time to publish it, if only to give credit to Astriduccia. It was indeed love at first sight with this tasty focaccia, which I enjoyed very much for lunch on several occasions (thank you freezer <3).

Maroggia’s Mill Cookbook: Emmer Knacker Brot with mixed seeds / Il ricettario del Mulino di Maroggia: Crackers di farro tipo Knacker Brot con semi misti

Here we go with the usual “other Friday“ appointment with my Recipe for Maroggia’s Mill Cookbook. More experiments, many mistakes and the more I work the more these flours talk to me asking to be used to their full potential. That I can say especially about a type of flour that I really like, even though sometimes in the preparation of bread dough it can give some difficulties. I am speaking of Emmer.