The Whole Wheat Focaccia with Cherry Tomatoes is one of the many delicious focaccias I enjoy making. With a dough made with half all-purpose flour and half whole wheat, topped with cherry tomatoes seasoned with oregano and extra virgin olive oil, it results in a very tasty dish. It can be enjoyed in squares as a side to an aperitif or for a pleasant savory snack.
Other recipes
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 384.15 (Kcal)
- Carbohydrates 62.28 (g) of which sugars 5.09 (g)
- Proteins 10.03 (g)
- Fat 11.67 (g) of which saturated 1.60 (g)of which unsaturated 0.34 (g)
- Fibers 6.27 (g)
- Sodium 712.93 (mg)
Indicative values for a portion of 165 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
- 5/8 cup all-purpose flour
- 5/8 cup whole wheat flour (W 200/250)
- 3/4 cup water
- 1/2 tsp fresh yeast
- 1 1/3 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1 tsp sugar
- 1 cup cherry tomatoes
- 1/2 tsp dried oregano
- 1 1/3 tbsp extra virgin olive oil (for brine)
- 1 1/3 tbsp water (for brine)
- 1/2 tsp coarse salt
Tools
- Kitchen Scale
- Bowl
- Kneading Board
- Baking Pan inches 12.6 x 8.9
Steps
Pour the flours into the bowl and gradually add the water with the dissolved yeast, stirring initially with a spoon to absorb the liquid. Add the oil, salt, and sugar, and continue to incorporate the ingredients.
Turn the dough onto the kneading board and knead for a few more minutes with greased hands, fold the dough twice, cover with the bowl, and leave it for 20 minutes. Repeat this operation three times, then place the dough in the oiled pan, cover with plastic wrap, and allow it to rise in a draft-free environment (inside the turned-off oven) for 6 hours.
Preheat the oven to 350°F with convection. Cut the cherry tomatoes in half and season them with oregano. Prepare the brine with oil and water and pour it over the dough. Arrange the tomatoes well embedded in the focaccia and sprinkle some coarse salt. Bake at mid-height for 20 minutes. Remove from the oven and enjoy warm.
