Whole Wheat Focaccia

I love making bread! Due to various obligations I do not bake as often as I would like, but this whole wheat focaccia was a good opportunity to smell the fresh bread scent ; made with heirloom cherry tomatoes I usually find in my neighborhood farmer’s market and rosemary from my garden, a few olives, sea salt and plenty of olive oil.

Focaccia is ideal when you have friends come over. It won’t tire you out and it’s so delicious! Everyone will like it! And, like pizza, it accepts infinite variations on the garnishing ingredients. You let your imagination go free and create your favorite combo. If you have some leftovers, cut it in the middle and make a sandwich with it.

This recipe for this focaccia is easy, but it requires a bit of waiting. It won’t be too hard for you, as long as you have an appetite for kneading, which for me is therapeutic. Don’t be surprised by the amount of oil. Focaccia wants oil. And also, don’t be afraid of lengthy instructions. I’m as detailed as always, so you don’t have to worry about the little things. Process photos can be found on  the Highlights on my Instagram profile.

You will also see in the photos that the flour I used is finely ground. I’ve tried it in many recipes lately and I am very pleased with it. I do not know if more coarse whole meal flour would have the same result on this recipe.

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Whole Wheat Focaccia

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Appetizer, Bread, Side Dish, Snack – Italian

By Evi – Serves: 24 pieces

Prep Time: 40 mins – Cooking Time: 30 mins – Total Time: 2 hrs 10 mins

Ingredients

• 10 g dry yeast
• 1 tablespoon of honey or maple syrup for vegans
• 430 ml lukewarm water
• 5 tablespoons olive oil and some extra for oiling the pan
• 450 g of whole wheat flour finely ground and extra for kneading
• 1 ¾ teaspoons (13 salt
• to garnish:
• cherry tomatoes cut in half
• Kalamata olives sliced
• fresh rosemary
• sea salt

Instructions

1

In a large bowl mix the yeast, honey and lukewarm water and leave for about 15 minutes, until frothy.

2

Preheat oven to 40 ° C.

3

Add 2 tablespoons olive oil, salt and flour (not all the flour at once, you might not need it all). Knead until dough forms, so you can transfer it onto a floured surface. Knead for about 10 minutes, adding flour wherever needed. You want a dough that is elastic and soft. Form into a ball and put it in a clean and oiled bowl, first with the upper side and then flip it, so that it is oiled on both sides. Cover it with cling film.

4

Turn off the oven and put the dough in. Let it rise and double (it will not take more than 30 minutes).

5

Remove the dough from the oven and gently deflate it. Spread it out with gentle movements, taking care not to tear, on an oiled baking tray 31X22cm, and put it back in the oven to rise only with its light on, for about 15 minutes.

6

As soon as the dough has risen, remove from the oven and preheat it to 200 ° C.

7

With your fingers, or with the back of a wooden spoon, make rough dips on the surface of the dough. Garnish with cherry tomatoes, Kalamata olives, fresh rosemary and salt blossom and bake for 25-30 minutes, until light brown. Once removed from the oven, drizzle the remaining olive oil (3 tablespoonand allow it to cool. Cut into pieces and serve.

Nutrition

• 98 Calories
• 15g Carbohydrates
• 3.5g Fat
• 2g Fiber
• 3g Protein
• 0.5g Saturated fat
• 178mg Sodium
• 1g Sugar

Notes

Amount per serving 52 gr

PS. Can’t wait for the Introduction to Food Photography & Styling Workshop that Joanne (aka Olive & Mango) and I hold this Saturday in Athens. Follow me on Instagram to see what’s happenning and all the info and behind the scenes photos, on Stories and Highlights “Workshop”. ?

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