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Whole-Wheat Focaccia Bread

Salty Whole- Wheat Focaccia Bread with cherry tomatoes and oregano. Perfect for snacking or serving alongside your favorite meal or wine. I personally love it on its own, I could finish a whole tray...

This easy focaccia recipe is made with Triticum Dicocum Flour (Zea flour). This organic flour is high in protein, fibers and minerals. It is a more nutritious flour and due to the large amount of magnesium makes focaccia bread more digestible.


400 gr. Trit. Dicocum Flour (Zea Flour)

350 gr. Water (lukewarm)

8 gr. Dry Yeast

1 tsp. salt

1 tsp. granulated sugar

6 tbsp. extra virgin Olive Oil (plus more for greasing etc.)

10 cherry tomatoes, cut in half

1 tsp. Oregano

1 tsp. Salt Flakes


  • In a mixer's bowl add water, dry yeast and sugar. Mix with a hand whisk and wait 10 minutes, until yeast will be activated.

  • Gradually add flour, salt and 2 tbsp. olive oil, while beating with the hook attachment on a medium speed.

  • Beat for 10 minutes, on a high speed.

  • Drizzle some olive oil to your hands and transfer dough to a greased big bowl. (If dough is too sticky for you, you can add maximum 50 gr. more flour.) Cover with a towel and set aside for 1-2 hours or until dough doubles in size (duration depends on room temperature).

  • Transfer dough into a greased baking pan and spread dough with your hands. Cover with a towel and let rise for 30 minutes.

  • Preheat oven to 180 degrees (Fan).

  • Drizzle 3 tbsp. olive oil and poke dimples into the dough, while using your fingers.

  • Add cherry tomatoes. Add salt flakes and oregano.

  • Bake for 30 minutes.

  • Remove from the oven, let cool for 5 minutes, cut and serve.


Did you make this recipe?? Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings


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