How delicious the Whole Wheat Focaccia with Stracchino, tall and soft, a “rustic” variant of the classic focaccia, is very easy to prepare and perfect to be filled!

Genuine and with a strong flavor, whole wheat focaccia is perfect for any occasion: great at lunch to accompany meals, perfect at dinner to be filled as you like, it is a quintessential dinner saver, superb to take to the beach, on trips, or for picnics, comfortable and versatile, it is liked by the whole family.

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

Preparing the dough is really simple, just add a lot of love first, then simple ingredients like flours, yeast, and water.

I prepared this focaccia last night for dinner and topped it simply with stracchino.

It is also delicious without stracchino and we can fill it as soon as it is baked, cutting it in half and enriching it with cured meats and cheeses, grilled vegetables, and much more… it would make a great quick meal during lunch break or a picnic, and cut into wedges it would be a hit at an informal appetizer with friends.

What do you think about trying to prepare it too? Let’s see together how to do it and please: if you try it, let me know how you topped and personalized it!

If you feel like trying it right away, here is the list of ingredients below.
Let’s go into the kitchen, but before we start cooking, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page https://www.facebook.com/gustoamoreefantasie

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

498.50 Kcal

calories per serving

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Energy 498.50 (Kcal)
Carbohydrates 51.17 (g) of which sugars 5.93 (g)
Proteins 18.64 (g)
Fat 24.92 (g) of which saturated 1.56 (g)of which unsaturated 0.00 (g)
Fibers 6.42 (g)
Sodium 456.27 (mg)

Indicative values for a portion of 180 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

Whole Wheat Focaccia with Stracchino

3 1/2 cups whole wheat flour
2 1/4 tsp active dry yeast (double if using fresh)
2 teaspoons sugar
1 1/8 cups water (warm 70°F)
1/3 cup extra virgin olive oil
1 teaspoon fine salt
10 1/2 oz stracchino cheese

Tools

Pastry Board
Baking Pan
Bowl

Steps

Whole Wheat Focaccia with Stracchino

In a large bowl, put the whole wheat flour, the yeast, the two teaspoons of sugar, and mix everything with your hands.
Pour the water and the oil and start kneading by adding gradually.
Meanwhile, add a tablespoon of salt.
Move to a floured work surface and continue until you get a smooth and elastic consistency.
Form a ball with the dough, make the classic cross cut on the surface and place it in a bowl covered with plastic wrap.
Let it rise in a warm place until it doubles in volume (it will take about 2 hours).
Usually, I place the dough in the oven with the light on.
After the time has passed, take the dough and place it in a 28/30 cm diameter well-oiled pan (also on the edges) with extra virgin olive oil.
Cover with a cloth and let it rise for another 30 minutes or so.
Make the typical holes that focaccia has and cover the surface with stracchino, adding a drizzle of extra virgin olive oil.
(A tip so the stracchino doesn’t burn too much: put the cheese block in the freezer for thirty minutes and then cut it into pieces).
Bake your focaccia in a preheated static oven at 430°F for 25 minutes, until it is golden and fragrant.
The first 8/10 minutes the tray should touch the bottom so it cooks well on the bottom, then transfer it to the middle to complete the cooking.
Let it cool slightly, remove it from the pan and serve!
Here is our tall and soft whole wheat focaccia ready to be enjoyed in all its rustic goodness!
Bon appétit