WHOLE WHEAT FOCACCIA WITH CONFIT ANCHOVIES AND CHERRY TOMATOES with added onion, very tasty with a simple, soft, and fluffy dough.

I used the no-knead technique to prepare a focaccia that does not require a stand mixer or long processing. The secret lies in the folds done in the bowl to develop gluten, to be done every 30 minutes. Whole wheat focaccia is a lighter and healthier version of traditional focaccia made with white wheat flour.

Whole wheat flour is a mix of flours obtained from whole grain soft wheat, and it contains more nutrients and minerals, with lower calorie content, making it a light recipe but rich in nutrients that offers a great alternative to traditional dishes. The recipe calls for mixing flour, water, salt, yeast, and extra virgin olive oil, and serving the focaccia flavored with aromatic herbs like rosemary, sage, oregano, or anise. It is a delicacy suitable for both dinner and a snack.

Below are other focaccias:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

366.62 Kcal

calories per serving

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Energy 366.62 (Kcal)
Carbohydrates 68.02 (g) of which sugars 7.90 (g)
Proteins 11.58 (g)
Fat 5.80 (g) of which saturated 0.78 (g)of which unsaturated 1.34 (g)
Fibers 4.76 (g)
Sodium 1,271.87 (mg)

Indicative values for a portion of 212 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

Whole Wheat Focaccia Ingredients with Anchovies and Cherry Tomatoes

whole wheat focaccia with confit anchovies, cherry tomatoes, and onions

1 1/4 cups Whole wheat flour
2 cups Type 1 flour (soft wheat)
3/4 cup Remilled durum wheat semolina
2 tbsp Extra virgin olive oil
1 3/4 cups Water
3 tsp Salt
1 tsp Fresh yeast
as needed Pickled capers
as needed Anchovies in oil
as needed Olives
as needed Tropea red onions
as needed Cherry tomatoes
250 g Cherry tomatoes
1 clove Garlic
1 sprig Thyme
1 tbsp Sugar
as needed Oregano (dried)
as needed Extra virgin olive oil
as needed Salt
as needed Pepper

Tools

Baking Pan Ballarini Professional Rectangular Pan, Aluminum Iron, 40 Cm, Aluminum, 40 x 30 x 3 cm, 920 grams
Parchment Paper Cuki Baking Paper Sheets 33 x 38 cm – 25 sheets – 1 pack

Preparation of whole wheat focaccia with anchovies and confit cherry tomatoes

In a large bowl, pour all the flours, add the salt, and mix with your hand. Dissolve the yeast in the water and pour it into the bowl with the flours, add the oil, and with the help of a fork, mix everything until the oil and water are completely absorbed. The dough will be very soft.
Cover the bowl with a plate and let it rest for 30 minutes. At this point, make four rounds of folds, one every 30 minutes, (the folds are done by taking the dough from each cardinal point, stretching it, and folding it back like a wallet). Between each fold, cover the bowl with a plate to prevent the surface from drying out. Once the folding procedure is finished, cover the bowl with plastic wrap and place it in the fridge for 35 hours. After the time has passed, leave the dough at room temperature for 5 hours, better in an off oven with the light on.
At the time of spreading, line a rectangular baking pan of about 16×14 inches with parchment paper and oil. Turn the bowl with the dough onto the pan, letting it detach by itself. Oil the surface of the dough and your hands, spread the dough covering the entire pan, stretching it without pressing it. Let it rest for about 30 minutes.
Then start filling the focaccia, I spread capers, olives, anchovies over the entire surface, then finished one half by adding finely sliced Tropea onion, and the other half with confit cherry tomatoes, salt, pepper, and extra virgin olive oil. Finally, spray a little water on the surface.
Bake the focaccia and cook it for 15 minutes in a preheated static oven at 450°F. Our focaccia is ready
For the recipe of confit cherry tomatoes