A fluffy, flavorful focaccia with a protein boost from cricket flour. Perfect as a snack, appetizer, or creative sandwich base.
Difficulty: Easy
Preparation time: 20 minutes (plus 1.5 hours rising time)
Cooking time: 20–25 minutes
Serves: 1 medium tray (6 portions)
Ingredients:
- 250g all-purpose or bread flour
- 50g cricket flour
- 1 teaspoon sugar
- 7g active dry yeast
- 180ml warm water
- 3 tablespoons olive oil (plus extra for topping)
- 1 teaspoon salt
- Coarse salt and rosemary for garnish
Instructions:
Let cool slightly before slicing and serving.
In a large bowl, mix the all-purpose flour with the cricket flour.
Add the dry yeast and sugar. Gradually pour in the warm water while mixing.
Add the olive oil and salt, then knead for 8–10 minutes until smooth and elastic.
Cover with a clean towel and let rise for about 1 hour, or until doubled in size.
Lightly oil a baking tray and spread the dough with your fingers. Let rest for another 30 minutes.
Dimple the surface of the dough using your fingertips. Brush with olive oil and sprinkle with coarse salt and rosemary.
Bake in a preheated oven at 200°C (390°F) for 20–25 minutes, until golden and crisp on top.
Fluffy, flavorful, and insect-powered – your new favorite focaccia has wings!
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Why Use Cricket Flour?
Cricket flour is an excellent source of sustainable protein, making it a smart and eco-friendly choice for modern recipes. Packed with essential nutrients like vitamin B12, iron, and omega-3 fatty acids, it supports muscle growth, boosts energy, and contributes to overall well-being. Unlike traditional protein sources, cricket flour has a minimal environmental impact, requiring less land, water, and feed. Its mild, nutty flavor blends seamlessly into baked goods, snacks, and even savory dishes, adding a nutritional boost without altering taste. Whether you’re an athlete, a health enthusiast, or simply curious, cricket flour is a versatile and forward-thinking ingredient worth exploring.
Back in the 1990s, the idea of eating insects in Europe was more of a joke than a serious proposal. Crickets were associated with faraway countries, not dinner plates in Paris or Berlin. But over the past three decades, attitudes have started to shift.
Driven by environmental concerns and the search for sustainable protein sources, crickets are slowly entering the European food scene. Unlike traditional livestock, they require less water, space, and feed, and they emit far fewer greenhouse gases. That makes them attractive to a generation more conscious of their ecological footprint.
