How delicious the Whole Wheat Focaccia with cherry tomatoes and oregano is.

Genuine and with a strong flavor, whole wheat focaccia is perfect for any occasion: great for lunch to accompany meals, perfect for dinner to fill as you like, it’s an excellent dinner saver, and superb to take to the beach, on trips, convenient and versatile, the whole family loves it.

This focaccia definitely has something more: the use of whole wheat flour, less refined, gives this recipe a rustic taste because it is rich in wheat germ and bran.

Preparing the dough is really simple; first, you need to add lots of love, then simple ingredients like flours, yeast, and water.

I made this focaccia last night for dinner and simply topped it with cherry tomatoes and oregano.

If you want to try Whole Wheat Focaccia, here is my recipe.

Difficulty: Very Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: 4/6
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

567.44 Kcal

calories per serving

Info Close

Energy 567.44 (Kcal)
Carbohydrates 85.93 (g) of which sugars 8.24 (g)
Proteins 16.82 (g)
Fat 17.94 (g) of which saturated 2.27 (g)of which unsaturated 0.02 (g)
Fibers 7.40 (g)
Sodium 1,235.64 (mg)

Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Whole Wheat Focaccia

2 1/2 cups Manitoba flour
2 1/4 cups whole wheat flour
1 7/8 cups water
extra virgin olive oil (2 tablespoons)
Half packet dry yeast (or 8 g fresh)
1 teaspoon sugar
salt
10 oz cherry tomatoes
to taste dry oregano
4 tablespoons extra virgin olive oil
water (8 tablespoons)
1 teaspoon salt

Tools

Bowl
Rolling Board
Baking Tray
Food Scale

Steps for Whole Wheat Focaccia

Weigh the two flours in a bowl and mix with a spoon to aerate them.
Add one teaspoon of sugar.
Mix the yeast with the water (warm, 70°F) in a glass until completely dissolved.
Pour all the water into the flours and mix with the spoon until you get a lumpy and non-uniform mixture.
Wait 10 minutes at room temperature, then add the salt.
Mix with a spoon until fully incorporated.
The mixture is still very sticky, but thanks to the resting time, the flour will absorb the water.
Let the dough rest for another 10 minutes, then add the oil, which must be completely absorbed before proceeding.
Cover the bowl with plastic wrap and wait 30 minutes.
Then make the first fold in the bowl by bringing the outer edges of the dough inward.
Rest for another 30 minutes and make the second fold.
Another 30 minutes of rest, you will see that the dough has already started rising, then make the third and final round of folds.
The dough will start to become firmer.
Cover well with plastic wrap (I also place a towel over it) and set aside to rise.
In a place protected from drafts.
Let it rise for about 3/4 hours; the times may vary depending on the season and how much yeast you used.
The dough is ready when it has tripled in volume.
If you have more time, let it rise even longer, then shape the dough into loaves and keep it covered for another hour.
Or once the rising is complete, you can divide it into dough balls of about 7 oz each.
Once risen, spread the focaccia on an oiled baking tray.
The dough is very soft, let it expand on its own until it reaches the edges of the tray; it will take about 40/50 minutes.
Make the classic dimples with your fingertips and top as desired, today I chose simple cherry tomatoes and oregano.
To get nice, juicy dimples, pour a mixture of equal parts water and oil over the focaccia.
Bake in a preheated oven at 482°F for 12/15 minutes until golden brown or until it looks cooked to you.
Ready to be served!
Enjoy your meal.

Tips

If you liked this recipe, click on many stars, thank you very much.

I’m waiting for you in my group: https://www.facebook.com/groups/488624465780860

or on my page: https://www.facebook.com/gustoamoreefantasie