Φοκάτσα (ή φοκάτσια) με αλεύρι ολικής και τοματίνια, δεντρολίβανο & ελιές Καλαμών - Whole wheat focaccia with cherry tomatoes, Kalamata olives & rosemary
Whole Wheat Focaccia
Prep Time
40 mins
Cook Time
30 mins
Total Time
2 hrs 10 mins
 

A healthy,whole wheat flatbread, woth cherry tomatoes, rosemary and Kalamata olives

Course: Appetizer, Bread, Side Dish, Snack
Cuisine: Italian
Keyword: bread, flatbread, focaccia, vegan, whole wheat, whole wheat focaccia
Servings: 24 pieces
Calories: 98 kcal
Author: Evi
Ingredients
  • 10 g dry yeast
  • 1 tablespoon of honey or maple syrup for vegans
  • 430 ml lukewarm water
  • 5 tablespoons olive oil and some extra for oiling the pan
  • 450 g of whole wheat flour finely ground and extra for kneading
  • 1 ¾ teaspoons (13 salt
to garnish:
  • cherry tomatoes cut in half
  • Kalamata olives sliced
  • fresh rosemary
  • sea salt
Instructions
  1. In a large bowl mix the yeast, honey and lukewarm water and leave for about 15 minutes, until frothy.
  2. Preheat oven to 40 ° C.
  3. Add 2 tablespoons olive oil, salt and flour (not all the flour at once, you might not need it all). Knead until dough forms, so you can transfer it onto a floured surface. Knead for about 10 minutes, adding flour wherever needed. You want a dough that is elastic and soft. Form into a ball and put it in a clean and oiled bowl, first with the upper side and then flip it, so that it is oiled on both sides. Cover it with cling film.

  4. Turn off the oven and put the dough in. Let it rise and double (it will not take more than 30 minutes).
  5. Remove the dough from the oven and gently deflate it. Spread it out with gentle movements, taking care not to tear, on an oiled baking tray 31X22cm, and put it back in the oven to rise only with its light on, for about 15 minutes.
  6. As soon as the dough has risen, remove from the oven and preheat it to 200 ° C.
  7. With your fingers, or with the back of a wooden spoon, make rough dips on the surface of the dough. Garnish with cherry tomatoes, Kalamata olives, fresh rosemary and salt blossom and bake for 25-30 minutes, until light brown. Once removed from the oven, drizzle the remaining olive oil (3 tablespoonand allow it to cool. Cut into pieces and serve.