About this recipe

These small focaccine are tasty and soft
at the same time: the cereal flakes and the seeds give flavor and also have a good nutritional value, the flour mix with the fibers of the wholemeal flour makes the small focaccine more digestible and assimilable.

On the market there are ready-made mixes of seeds (flax, sunflower, pumpkin) and cereal flakes (oats, spelled …), but you can use the ones you like best by varying the combinations.


  • 100g sourdough

  • 350g all purpose flour

  • 100g semolina flour

  • 50g whole meal flour

  • 300g water

  • 2 tbs of extra-virgin olive oil

  • 1 teaspoon of salt

  • coarse salt
    For the “salamoia”

  • 3 tbsp water

  • 3 tbsp extra virgin olive oil

  • 1 tsp salt




15 minutes


9 hours

Cooking time

10 minutes


Sift flours and semolina. Dissolve the sourdough in the water, then add the flours little by little.

Complete with oil and salt. If you have used the mixer, change the leaf beater with the hook beater and knead again 2-3 minutes. Otherwise, continue to knead vigorously by hand for a few minutes: the dough should be smooth and homogeneous.

Form a ball, arrange it in a large bowl, cover with cling film and leave it to rise for 8 hours. Divide the dough into small pieces of about 50 g, form small balls, flat them and place them on baking sheets covered with baking paper, distancing them a little.

Cover them again and let them rise for another 1 hour. Heat the oven to 200°. Prepare the “salamoia” by emulsifying the water with oil and salt and pour them on the surface of the small focaccine. Finally, sprinkle over a little coarse salt and bake for about 10 minutes.

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