How about you prepare this wonderful whole wheat focaccua this weekend? A perfect recipe to enjoy at meetings, together with friends or simply with family. Make your appetizers and snacks more complete and healthy with this fabulous whole wheat version. Cheer up!
Focaccia, of Italian origin, is a type of flat bread that usually has some herbs and other ingredients added to the top. Similar to pizza, due to its preparation, but with the difference of not having tomato sauce as the main ingredient. Even so, there are varieties, as is the case with pizzas and also stuffed ones.
Let’s talk a bit about the recipe:
Preparing this recipe is easy, since it has no complications in terms of its preparation and has more than one advantage. The ingredients used are just a few and often used, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.
Unlike pizza dough, it is not kneaded because its texture is rather sticky due to its higher concentration of water. For this reason, the dough is dressed superficially with a good amount of olive oil for two reasons: the first, so that it does not stick during handling and subsequent cooking. Second, to provide that crunchy layer of characteristic flavor.
Although focaccia is a simple recipe, what it does require is time in preparation to obtain its typical flat bread texture, fluffy and crispy on its surface. Because to obtain it, a certain leavening time is needed for those famous alveoli, the result of fermentation, to be produced.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that less volume will result in a smaller final product.
The fat used is olive oil and, unlike other preparations, it is integrated superficially into the dough and not for its preparation. In turn, it can be replaced by sunflower oil, although it is not convenient for texture and final flavor. Therefore, it is advisable to keep in mind the type of ingredient when preparing a particular recipe.
As for the rest of the ingredients that are usually added superficially, there are rosemary and coarse salt. Although there are versions that can have onion called fugazza or fugazzeta and others with cherry tomato. There are also stuffed with other types of ingredients such as ricotta, olives, tomatoes, arugula, etc.
About cooking:
Finally, this whole wheat focaccia is baked at a medium high temperature for the first 10 minutes and then lowered to medium low until cooking is complete. As I always recommend, to obtain a good result, adapt the cooking according to the type of oven available because each one has a particular and unique cooking.
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