Today I leave you this wonderful recipe for whole wheat focaccia with cherry tomatoes and oregano. A delicious focaccia made with whole grain semolina, so soft and tasty that it doesn’t seem whole grain.
A quick recipe, indeed once the dough is made you let it rise until it doubles, put it directly in the pan, season it with cherry tomatoes, oil, salt, and oregano, and then, after letting it rise for about twenty minutes, bake and taste!
Shall we prepare it together? Then hands in the dough!
See you soon, Susy
Try also:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 377.14 (Kcal)
- Carbohydrates 58.68 (g) of which sugars 3.42 (g)
- Proteins 9.03 (g)
- Fat 12.13 (g) of which saturated 1.62 (g)of which unsaturated 0.05 (g)
- Fibers 2.69 (g)
- Sodium 389.39 (mg)
Indicative values for a portion of 120 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 with Cherry Tomatoes and Oregano
- 3 3/4 cups whole grain semolina (whole)
- 2 teaspoons sugar
- 1 packet dry yeast
- 5 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 7 oz tomatoes
- to taste extra virgin olive oil
- to taste salt
- to taste oregano
You’ll Need
- Bowls
- Baking Pan
Preparing Whole Wheat Focaccia with Cherry Tomatoes and Oregano
In a bowl, put the whole grain semolina, sugar, and dry yeast, mix to blend and set aside.
In a large bowl, pour the extra virgin olive oil and water, mix with a fork, add the flour little by little, salt, and knead by hand.
Place the obtained dough on the work surface and continue to work it until you get a smooth and elastic dough.
Put it in an oiled bowl, make a cross cut on the surface to help the rising, cover with plastic wrap, and let rise until doubled, about an hour and a half.
After the rising time, flip the dough directly onto an oiled 10-inch baking pan, spread it with your fingertips, and season the surface with pieces of tomatoes or halved cherry tomatoes, extra virgin olive oil, salt, and oregano. Let it rise for about 20 minutes and then bake in a ventilated oven at 390°F for 25 minutes! The baking time is indicative and varies from oven to oven; the focaccia will be well done when the surface is golden brown.
Enjoy your meal!
