The corn focaccia is inspired by a recipe from the monastery of Montefalco, from the life of B. Chiara, known as Della Croce da Montefalco: «… raise your eyes to heaven, he said:" Lord, how much good life those who live in the hermitages do … "
Ingredients
- 250 g thin corn flour
- 70 g sugar
- 50 g lard (alternatively butter)
- 50 g raisins
- 50 g corn seed oil
- 20 g olive oil
- 2 apples
- salt
To prepare the corn focaccia, peel the apples and cut them into small pieces.
Pour 200 g of boiling water on the flour, mix, then mix first the sugar and a nice pinch of salt, then the lard and the oils, finally the raisins, previously soaked in warm and well squeezed water, and the pieces of apple.
distributed the mixture in 7-8 small pieces (ø 10 cm, height 1 cm).
bake at 180 ° C for about 35 minutes.
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