Focaccia Contadina ai Multicereali in Doppia Cottura

Focaccia Contadina ai Multicereali in Doppia Cottura is a rustic Italian bread originating from the Lombardy region, specifically perfected at the venue Equilibrio in Isolalunga, Italy. This artisanal focaccia is defined by its use of multiple grains—typically a blend of wheat, rye, barley, and sometimes spelt or oats—which give it a hearty, nutty flavor and a denser crumb than classic focaccia. The "Doppia Cottura" (double-cooking) technique is what distinguishes a great version: the dough is first par-baked at a moderate temperature, then finished at high heat to create an exceptionally crisp, crackling crust while maintaining a moist, chewy interior. A generous application of high-quality extra-virgin olive oil, sea salt, and fresh rosemary is essential before the second bake. According to the creator *Habemus Fame*, who documented this dish on ReTubeIt, the key is allowing the multi-grain blend to hydrate fully during a long, slow fermentation, which develops deep, complex flavors. Regional variations across Italy might incorporate local grains like farro in Tuscany or buckwheat in the Alps, but the Isolalunga version at Equilibrio remains the benchmark for this double-baked, multi-cereal style.