My first test of a 100% semolina focaccia

[Yael]

I read a few times people making 100% semolina dough, in parallel other people would recommend to add 20% max, which I already made occasionally. Last year I wanted to give the 100%-version a shot. I did an autolyse but made a mistake in the numbers: it resulted in a porridge in the mixer... Afraid of not being able to fix it, I added 'regular' flour and ended up making some kind of 60% semolina focaccia.

Recently I discovered Ian Spampatti's Youtube channel (Italian), he has a video for a 100% semolina focaccia dough:

https://www.youtube.com/watch?v=MXFk-6dFOaY

I gave it a try: dough mixing worked, I just didn't get a result as good as his, however it was ok enough to have a bite and experience the 100% semolina dough.

With a surplus of dough I made a small pizza, baked at something like 400°C.

Differences with 'regular' flour:
*Flavor:
Actually, not that much! I guess I would have to make the test a few more times and then go back on 'regular' dough to localize the difference. But I don't know if it was the psychological impression or the mini marinara I baked, it tasted like the pizza I was eating at my grandma's when I was a kid 
*Texture:
AOTBE, it seems softer than a 'regular' flour, both crust and crumb.
*Coloration:
Except the yellow of the crumb due to the original flour color, I didn't notice a difference in coloration from the baking.

[scott r]

Very cool!  Thanks for posting about this.