Rustic half whole wheat focaccia with rosemary
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Rustic focaccia with rosemary
An easy but slightly unusual focaccia made with half whole wheat flour, for a rustic texture. Ideal with cheeses and salads.
- Prep Time: 20 minutes
- Rising: 2 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 5 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) all-purpose flour
- 150 g (1¼ cups) whole wheat flour
- 250 ml (1 cup) lukewarm water
- 10 g (⅓ oz) fresh yeast, or 1 teaspoon instant dry yeast
- Salt
- Up to 250 ml (1 cup) olive oil
- Leaves from 3 large sprigs of rosemary
Instructions
- In a large bowl, crumble the yeast into the water and stir until completely dissolved.
- Add both flours and a good pinch of salt and mix well until you have a soft but not sticky dough you can work with your hands.
- Knead well for 10–15 minutes.
- Cover and let rise in a warm place for 1–2 hours.
- Brush a baking sheet with olive oil, roll out the dough about 1 cm (½ in) thick and let rise again for an hour.
- Preheat the oven to 220°C (425°F).
- Make dimples all over the dough with your fingertips.
- Brush with the remaining oil and sprinkle with salt and rosemary.
- Bake for 10–15 minutes, until crusty outside, cooked through but still soft inside.
Notes
Instead of rosemary, top it with sliced onions, or with very thinly sliced potatoes and rosemary. Mmm!
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