I love making focaccia almost as much as I love eating it.
This one’s a bit of a hybrid — somewhere between my sourdough focaccia and pizza: thick, chewy, crunchy-edged, and built on a blend of whole grain organic Italian wheat and Filippo Drago’s Castelvetrano flour.
Topped it with julienned roasted bell peppers, cherry tomatoes, fresh ricotta, and oregano.
The flour’s the real hero here. Whole grain, stone-milled, protein-rich. It keeps the bran, germ, and soul of the grain intact — meaning more iron, more vitamin B, and more flavor.
Honestly? This one disappears fast.
Want the recipe? Let me know below. #focaccia #heirloomgrains
La Vita Basone - A culinary diary where my memories & heritage are celebrated. Each month, I’ll share a dish paired with a story that inspired it and a recipe for you to recreate from my home to yours. Now live at
yesterday I got to cook with @degustibusnyc & @dg_gastronomo for my first class ever! Students were able to learn all my classic @semprenyc dishes including the marinated seafood salad, breaking down chickens, Sorrento lemon pudding & of course my favorite pasta busiate made with @molini_del_ponte_drago tumminia flour & pesto alla trapanese. Thank you for everyone who came and supported and my team for their hard work… and of course love of my life @patrickklinc for the 📸 💛
