Didn't know semolina could be used in baking. Does it completely alter the recipe if semolina isn't added?
This looks so good, like cake even.
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Didn't know semolina could be used in baking. Does it completely alter the recipe if semolina isn't added?
This looks so good, like cake even.
Benedetta says, if you want to use semolina it's ok, if you don't want to, it's ok as well. You can use flour type 0 or 00 or half normal flour and half Manitoba flour. We don't have it here as far as I know.
Bottom line, she's using semolina to make the dough more soft, puffy. But she also says you can leave it out. So no worries.
I used to make focaccia with all purpose flour, or normal bread flour, so it is ok.
Oh...thank you! I will give it a try one of these days. I do have semolina.
You're welcome and good luck :)