The whole wheat flatbread with sundried tomatoes is yet another version of a focaccia on my blog because it is a leavened product that gives me immense satisfaction. Combining flour, water, and yeast with different ingredients to create tasty and original focaccias is a great zen exercise. Perfect as an appetizer, snack for adults and children, starter with cold cuts, this moist, oily, and rustic flatbread is truly a perfect wildcard for any situation!
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
The Whole Wheat Flatbread with sundried tomatoes has in its name the ingredients that characterize it. I used Whole Wheat Flour from Molino Marino, but any complete whole wheat flour will do, which means it contains the whole part of the grain, because only this way can you obtain the benefits of whole wheat and its magnificent rustic taste.
- 2 cups g whole wheat flour
- 1 cup g spelled flour
- 3/4 cup g all-purpose flour
- 150 g sourdough starter
- 1 1/2 cups g water
- 2 1/2 tbsps g extra virgin olive oil
- 1 tbsp g salt
- 1/2 cup g sundried tomatoes
- 1 tsp g barley malt
- 1/2 cup g Taggiasca olives (optional)
- 3 tbsps g water
- 2 tbsps g extra virgin olive oil
- 1 1/2 tsps g salt
Tools
- 1 Stand Mixer
- 1 Baking Pan
- 1 Sieve
- 1 Parchment Paper
- 1 Plastic Wrap
Steps
I made this whole wheat flatbread with sundried tomatoes on a day when I didn’t have a stand mixer, only the old Bimby. With this appliance (as with all those with the motor at the bottom), you need to be cautious when kneading to avoid overheating; therefore, there are procedures in the various steps that can be omitted with a normal stand mixer.
In the bowl, break apart the sourdough starter.
Add 100 g of water and the malt and mix at low speed until a thick milky liquid forms.
After sifting and mixing the flours, add some to the bowl and knead.
Continue alternating the remaining water and flour. In a stand mixer, continue at low speed until the sides begin to clean, in the Bimby (or similar), do 2/3-minute steps at a time.
Finish with oil and salt and let it bind.
I then transferred to the work surface to give some light folds that are impossible to achieve in the Bimby. Obviously, in a stand mixer, this step is completely optional.
Meanwhile, as the dough is binding, cut about 50 g of sundried tomatoes into small strips, which have been rehydrated in water.
Return the dough to the mixer bowl and add the sundried tomatoes. Mix until the dough becomes compact and smooth again.
Once ready, transfer it to the work surface, cover with a bowl for half an hour. Finish with three rounds of folds at half-hour intervals and transfer to a lightly oiled container with a lid. After an hour, place it in the fridge overnight.
The next morning, take the container out of the fridge and let the dough acclimatize. The time will depend on the ambient temperature; in summer, maybe an hour will suffice, while in winter, it may take at least two and a half hours. Cover the baking pan with lightly oiled parchment paper and place the whole wheat flatbread dough with sundried tomatoes and olives on it.
With oiled fingers, start to gently stretch it, moving from the outside to the inside. As soon as it starts to shrink back, cover it with plastic wrap and wait half an hour so the gluten mesh has time to relax.
After the right time, stretch the flatbread; if necessary, do it in two stages, always with half an hour between each. Once stretched and holes made with fingers, sprinkle with the brine previously made. Cover again for 15 minutes.
Distribute the remaining sundried tomatoes on the surface and, if you like, the Taggiasca olives
Finish with another drizzle of oil.
Let the whole wheat flatbread with sundried tomatoes rest while the oven, set to static mode, reaches 428°F.
Once at temperature, bake for the first 20 minutes at 428°F, then lower to 392°F for the next 20/25 minutes, depending on your oven.
When it is well golden, thoroughly cooked underneath and risen, take it out of the oven and, once cooled, cut it to serve. I made small squares to serve as an appetizer, but of course, everyone can do whatever is most convenient.
Now, just enjoy it!
Storage and Tips for Whole Wheat Flatbread with Sundried Tomatoes
The whole wheat flatbread with sundried tomatoes, thanks to the sourdough starter, keeps perfectly for 3/4 days. It can be easily frozen and taken out at the right moment. You can also consider changing the filling, always keeping in mind the moisture of the dough. If you have an idea for an ingredient to replace the sundried tomatoes, come tell me on Instagram!
FAQ (Questions and Answers)
Can I change the flour?
Sure, like all “simple” doughs, you can substitute perhaps the spelled flour with an additional portion of all-purpose or semolina flour. Be careful about adding rye or buckwheat. This is because these flours do not contain gluten and would make it difficult for the dough to rise nicely. I recommend using about 10%.
Can I make it all whole wheat?
Sure, but in this case, you’ll need to add more water since whole wheat flour absorbs a lot of it.
Can I leave out the tomatoes in the dough?
Of course, you can just put them on top or use only the olives.
