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.
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