How about we make this amazing whole wheat focaccia this weekend? Being a perfect recipe to enjoy in meetings with friends or simply with family. Make your appetizers and snacks more complete and healthy with this fabulous whole wheat version. Cheer up!
Focaccia, from Italian origin, is a type of flat flatbread that usually has some herbs and other ingredients added to its surface. Similarly to pizza, given its way of preparation, but with the difference of not having tomato sauce as the main ingredient. Even so, if there are varieties such as pizzas and others like stuffed with different ingredients.
Let’s talk a bit about the recipe:
Preparing this recipe is simple, since it is a recipe that has no complications in terms of its preparation and has more than one advantage. The ingredients used are 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.
This focaccia dough is not kneaded compared to traditional pizza dough 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: first, so that it does not stick during handling and subsequent cooking; and the second, to provide that crispy layer and 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 to be produced as a result of fermentation.
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 the lower the volume, the lower the final product.
The fat used is olive oil and, unlike other preparations, it is integrated superficially into the dough and not during 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 to this focaccia dough, there are rosemary and coarse salt. Although there are other 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.
Lastly, this whole wheat focaccia is baked at medium high for the first 10 minutes and then lowered to medium low until baked through. As I always recommend, for a good result is to adapt the baking according to the type of oven available, since each one has a particular and unique one.
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- Whole wheat flour 700 g / 24.69 oz / 5 ¾ cup
- Water 600 ml / 20.28 oz / 2 ½ cups
- Dry yeast 10 g / 0.35 oz / 2 tsp
- Olive oil c/n
- Whole cane sugar 1 tsp
- Salt 3 g / 0.10 oz / ½ tsp
- Rosemary w/n
- Coarse salt w/n
- Cherry tomatoes 5
- Pitted olives 5
- Foam the yeast in a container by placing part of the water, the whole cane sugar and the dry yeast for 15-20 minutes.
- On the table, in a bowl or kneading machine, place the whole wheat flour, salt and yeast foam. Gradually add the water and integrate. Ball the dough and leave to rise for 30 minutes.
- Pour the dough into a square or rectangular baking dish with olive oil. Dip your fingers in oil and stretch little by little without making holes in the dough. If the dough exerts resistance, pause between batches of 5 minutes until the dough is completely stretched. Let rise for 15-20 minutes, then press the entire dough again with the fingertips dipped in oil without going through it. Repeat this step for 3-4 times.
- Drizzle with olive oil. Flavor with rosemary, sprinkle with coarse salt to taste, and place other ingredients of your choice.
- Bake at high temperature for 10 minutes. Then continue baking at medium temperature for approximately 15-20 more minutes.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- Whole wheat flours, depending on their brand, can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
Equivalences English measuring cups:
|1 Cup||¾ Cup||½ Cup||⅓ Cup||¼ Cup|
|250 ml||190 ml||125 ml||80 ml||60 ml|
Equivalences English measuring tablespoons:
|1 Tbsp||½ Tbsp||1 Tsp||½ Tsp||¼ Tsp|
|15 ml||7.5 ml||5 ml||2.5 ml||1.25 ml|