Millet Focaccia

Name: Millet Focaccia
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: Type 00 flour ¾ cup; Whole grain brown millet flour ½ cup; Manitoba flour ¾ cup; Water at room temperature 0.625 cup; Fresh brewer's yeast 1 tsp; Malt 0.7 oz; Fine salt 2 ½ tsp; Extra virgin olive oil 2 tbsp; Swiss chard 3 oz; Extra virgin olive oil to taste; Garlic 1 clove; Smoked provola cheese 1.75 oz; Maldon salt to taste; Extra virgin olive oil 2 tbsp; Water 1 oz

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Vegetarian

Difficulty: Average
Prep time: 25 min
Cook time: 35 min
Serving: 4
Cost: Average
Note plus 2.5 hours of rising

PRESENTATION

Focaccia with millet? Oh, this bread is something else. Seriously good. It makes your kitchen smell amazing—really rustic vibes. This millet focaccia recipe hails from Liguria, where they know their flatbreads, trust me. What sets this apart? The millet flour. It gives the crust a slight crisp edge while keeping the inside soft and moist. It’s not just your average focaccia—it's got a deeper, almost nutty flavor. Ligurians love tossing in fresh herbs, making it super fragrant. Smoked provola cheese? Melts perfectly into those dimples, adding just the right amount of savory, tangy bite to complement that earthy millet taste. You really don’t need anything fancy—just olive oil, salt, and a bit of patience while it bakes golden.

In northern Italy, different towns add their own spin, but Ligurian focaccia with millet is all about keeping it simple and letting real ingredients shine. Folks usually make regular focaccia, but swapping in millet makes for a great gluten-free focaccia option that still feels authentic. That smoked cheese trick is pure Ligurian genius, and the herbs—think rosemary or thyme—wake up the senses. Each bite? Smells like a bakery on the coast. Eating it fresh from the oven with olive oil and salt is the way to go. And you know what? It’s really really hard to stop at one piece.

This easy millet focaccia is a favorite for anyone who loves baking but wants something a bit different. Works great as a snack, a side, or even for sandwiches. Slice it open—boom. The millet flour offers a slightly nutty, wholesome taste, with those crispy edges giving a nice contrast to the tender middle. Simple, satisfying and just a little bit special—this bread makes every meal feel welcoming. So here's the thing: next time you want to bake, try this Ligurian specialty. Enjoy a slice of Italy right at home.

INGREDIENTS

Ingredients for a 9.5-inch pan: Type 00 flour ¾ cup (100 g); Whole grain brown millet flour ½ cup (70 g); Manitoba flour ¾ cup (90 g); Water 0.625 cup (150 g) - at room temperature; Fresh brewer's yeast 1 tsp (5 g); Malt 0.7 oz (20 g); Fine salt 2 ½ tsp (15 g); Extra virgin olive oil 2 tbsp (25 g)

for the topping: Swiss chard 3 oz (80 g); Extra virgin olive oil to taste; Garlic 1 clove; Smoked provola cheese 1.75 oz (50 g); Maldon salt to taste

for the brine: Extra virgin olive oil 2 tbsp (25 g); Water 1 oz (25 g)

Preparation

How to prepare Millet Focaccia

To prepare millet focaccia, first dissolve the yeast in room temperature water 1. In a bowl, combine all-purpose flour, bread flour, and whole millet flour 2; add the malt 3

and the water in which you dissolved the yeast 4. Knead by hand 5 until you get an elastic consistency 6.

Add the oil 7 and salt 8. Knead again until fully absorbed 9.

Transfer the dough to a lightly oiled surface 10 and give it folds by bringing the outer edges of the dough towards the center 11. Cover with a bowl 12 and let rest for 5 minutes.

Then give it another set of folds 13 and transfer the dough to a lightly oiled bowl 14. Cover with plastic wrap 15 and let rise for 2 hours in an oven with just the light on.

In the meantime, cook the greens. In a skillet, drizzle some oil and add a clove of garlic 16, let it brown, add the greens 17, and cook for a few minutes until wilted 18.

When the dough has doubled in size 19, transfer it to a 9.5-inch round pan 20. Press it with your fingertips to spread it over the entire surface 21.

Then place the greens in the center and brush the edge with the brine made by emulsifying water and oil 22. Let rise for another 20 minutes. Then sprinkle the surface with Maldon salt 23 and bake in a preheated static oven at 410°F on the lower rack for 30 minutes. To prevent the surface from darkening too much, place a baking sheet on top to cover the oven's heating element. Meanwhile, slice the smoked provolone thinly. After 30 minutes, take the focaccia out of the oven 34,

place the provolone slices on top 25 and bake for another 5 minutes. When the provolone has melted, you can take the focaccia out 26 and serve it still warm 27!