Whole wheat focaccia with olives and sun-dried tomatoes. A recipe reminiscent of Mediterranean aromas, a blend of sunny flavors and natural flour still rich in nutrients to best enjoy the rusticity of forgotten flours, sun-dried tomatoes, and olives that taste of earth and sea. Because the ingredients that make up this focaccia are: A meeting of flavors that conquer the palate with their rustic softness, perfect for an aperitif, a picnic, a rural dinner.
Whole wheat flour is rich in fiber, minerals, and vitamins, retains the heart of the grain intact, and undergoes minimal refining; it contains less starch, and is indeed recommended for low glycemic index diets, as its fibers slow the absorption of sugars in the blood. Paired with sun-dried tomatoes and olives, it offers an intense culinary experience.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Sun-dried tomatoes are a flavor concentrate. Once the vegetation water is removed, the intense and slightly acidic taste of the tomato remains, ideal for rustic doughs. If using natural ones, I recommend rinsing them with hot water to remove excess salt, soften the structure, and cut them into small pieces to best enhance their flavor; if using those in oil, it is better to drain well and use the oil for the final brushing, after baking. The olives I recommend are: Taggiasca or crushed green ones flavored with chili and oregano. Always check that there are no pit residues.
- 4 cups whole wheat flour
- 7 oz Taggiasca olives (pitted)
- 1.8 oz sun-dried tomatoes
- to taste fresh chili (optional)
- to taste wild fennel (seeds, optional.)
- 2 tablespoons olive oil (If using olives and tomatoes in oil, slightly reduce the quantity)
- 1.5 cups water (lukewarm)
- 2 tsp salt
- 2 tsp compressed brewer's yeast
Useful Tools
Mixing bowl and baking tray.
- Bowls
- Baking Pans
Steps
Very easy, direct dough and leavening.
Add the salt to the flour and mix well; I use this method as I find it convenient to better distribute the salt and especially it doesn’t affect the leavening. Dissolve the yeast in a glass of the total water and pour into the flour, start kneading, adding water gradually, finally the olive oil, chopped tomatoes, and olives. Knead carefully for about six minutes. You will obtain a soft dough.
Grease the baking tray well and distribute evenly stretching with your fingertips. Cover and let it rise in a warm place. I recommend the oven with a saucepan of boiling water. This will be your leavening chamber.
After the necessary time, salt the surface and bake in a preheated oven for about thirty minutes at 392°F.
Once out of the oven, brush with olive oil, or the oil from the tomatoes.
Hot, fragrant, and tasty!
Some Additional Tips
Freshly baked like all focaccias, it offers the best, and remains great until the next day. Cut into pieces and serve accompanied by green anchovies, raw salami, or pecorino cheese; these are the pairings that best match. A dark beer or a glass of full-bodied red wine will make you forget your tiredness for a moment.
