Whole wheat focaccia with cherry tomatoes and oregano
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Focaccia with cherry tomatoes and oregano
A soft, golden focaccia made with half whole wheat flour and topped with sweet cherry tomatoes and oregano. Most of the time goes into the dough rising on its own; all you need is a little patience.
- Prep Time: 30 minutes
- Resting and rising: 3 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Yield: 10 servings
- Category: Appetizers
- Cuisine: Italian
- Diet: Dairy-Free, Vegan, Vegetarian
Ingredients
Makes 1 medium baking sheet of focaccia
- 250 g (2 cups) white bread flour
- 200 g (1⅔ cups) whole wheat flour
- 300 ml (1¼ cups) lukewarm water
- 10 g (⅓ oz) fresh yeast, or 1 teaspoon instant dry yeast
- 1 heaping teaspoon salt
- A few cherry tomatoes
- Dried oregano
- Extra virgin olive oil
Instructions
- In a large bowl, crumble the yeast into the water and stir until it has completely dissolved.
- Add both flours and the salt and mix well until you have a soft but not sticky dough.
- Cover and let rest for 30 minutes.
- Turn the dough out onto the counter and knead well for 10–15 minutes.
- Put the dough back in the bowl, cover and let rise for about 2 hours.
- Line a baking sheet with parchment paper and dust it with flour.
- Put the risen dough on the parchment and stretch it with your fingers until it covers the whole sheet. Try to keep the thickness even.
- Spray with a little water, cover with another baking sheet (upside down) and let rise for another hour.
- Preheat the oven to 230°C (450°F).
- Slice the cherry tomatoes into rounds and press them gently into the dough. Sprinkle with oregano.
- Cover with the second baking sheet again and bake for 10 minutes.
- Remove the top sheet and bake for another 5 minutes, until golden.
- Let cool on a rack, then brush the top with olive oil.
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