FOCACCIA DI FARINA DI CASTAGNE CON PINOLI E SEMI DI FINOCCHIO or CHESTNUT FOCCACCIA WITH PINE NUTS AND FENNEL SEEDS

chestnut-flour

So now I have ‘officialized’ the Show Us Your Kitchen Event by adding it to the Food Blog S’cool Calendar and hopefully to the IMBB site as well! I have already received several entries so I decided to make the whole thing more formal with a deadline etc. so that we can see a lot more kitchens in the round up I’m going to make towards the middle of next month! So if you feel like it don’t be shy, take out your camera and show us your kitchen. After all, it’s a great excuse to get around to clean it!

chestnut-foccaccia1

And now over to something completely different. I have been eying the chestnut flour that I bought more than a month ago, thinking about what to do with it because I didn’t feel like making the same old Castagnaccio, it’s good but I’m the only one who likes it in this family and I really don’t feel like eating it all on my own. I have been going through Italian cookbooks just to see what else one would make with it but without any results, I think it has to do with the fact that it has always been considered food for the poor and used for example during the wars. Then I saw that Clotilde of Chocolate and Zucchini posted a recipe for Chestnut Pecan Biscotti that she based on this gluten-free recipe and I decided that it was about time that I got moving with my own chestnut baking! This is not a gluten-free recipe because I realized that normal flour was needed to make it rise in the way I wanted it but I will see what else I will come up with on this front! Chestnut flour has a slightly smokey and sweet taste that is wonderful in this foccaccia, it disappeared almost immediately but I had time to try it with some butter and cheese on when it had cooled down and I can recommend that! But then, in my eyes this foccaccia is good any way you choose yo eat it!

chestnut-foccaccia4

FOCACCIA DI FARINA DI CASTAGNE CON PINOLI E SEMI DI FINOCCHIO or CHESTNUT FOCCACCIA WITH PINE NUTS AND FENNEL SEEDS
2 pieces

300 ml / 1.27 cup milk
200 ml / 0.85 cup chestnut flour
300 ml / 1.27 cup normal flour
12.5 g / 0.44 oz yeast
100 ml / 0.42 cup sugar
1 tbsp fennel seeds
3-4 tbsp pine nuts
Salt
Olive oil

- Crumble the yeast and add the sugar and a pinch of salt. Let it melt into a liquid before you add the finger warm milk.
- Add the flours, preferably by sifting, and the fennel seeds. It’s a sticky dough so keep your hands dusted with flour when you work with it.
- Leave it to rise for about 1 hour.
- Pour some oil in a rectangular pan before you start working on the dough.
- Divide the dough in two and knead them briefly before flattening them out, they should be as thick as a finger (not a standing finger as I thought the first time I mixed a gin and tonic for some friends…), and press the pine nuts gently into the surface.
- Leave to rest for 15-20 minutes.
- Brush the foccaccias with some olive oil and bake in a pre-heated oven (200° C/390°F) until golden!

chestnut-foccaccia7

AddThis Social Bookmark Button

L