Maroggia’s Mill Cookbook: Radici scuro Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia radici scuro

Focaccia. May it be with rye flour, with stale bread, semolina flour, potato or sourdough focaccia was my first love, and always be my last. My signature bake, the most welcomed gift as I cross the threshold of most of my friends’ house. This time around for Maroggia’s Mill Cookbook I baked a version using a percentage of unbleached flour, Maroggia’s Mill’s farina radici scuro. What a flavour…come and discover this new focaccia with me!
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Maroggia’s Mill Cookbook: Pane Carasau / Il Ricettario del Mulino di Maroggia: Pane Carasau

Carasau bread is a typical Sardinian bread, originally from Barbagia and spread throughout Sardinia, also known as the music paper. The Sardinian term comes from the word carasare, which means to toast. During the carasadura the bread is placed in the oven for the final baking which makes the bread crisp. The second name is probably given by its characteristic crunchiness, which makes its chewing quite noisy and…musical. Carasau bread can be eaten with cured meats and cheeses as it is or briefly dipped in water to make it softer. Carasau bread is used for recipes such as pan guttiàu and pan frattau. Nowadays for the Cookbook of Maroggia’s Mill I have decided to make a version that uses a portion of wholewheat flour, which gives this bread a more intense and even slightly sweeter taste.

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