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Foccacia Recipe (Whole Wheat) – Tomato & Olive

This Foccacia Recipe (Whole Wheat) – Tomato & Olive rustic bread with its medley of herbs and tomatoes will liven up any gathering, whether it’s dinner with family or a game day get-together. It’s always gone fast!

We’ve got the easiest, tastiest, herbiest focaccia recipe around! Taking advantage of the abundant amount of tomatoes and a generous drizzle of infused olive oil on top, it is a dense, dense bread dotted with tiny olive.

Served as a savory side dish, it’s a great way to use up those beautiful, ripe tomatoes in summer. Perfect for beginners! This is a great breakfast, snack, or dessert. It’s easy to prepare, doesn’t require much work, and is delicious.

The fresh, soft focaccia studded with olives and rosemary is an ideal accompaniment to an antipasto platter or with a hearty Italian soup.

Here’s a simple recipe for making this delicious bread. I prepared it on a stove for those who don’t have an oven and it’s super easy. We can even bake in the oven it’s very easy. Choose your method.

Although it tastes strongly of olive oil, the texture is more comparable to soft country bread.

Some other recipes you will like on my blog – Gobi paratha,  Mooli Capsicum Paratha – Radish Bell peppers Paratha,  Rajma Masala Poori. 

Sharing is caring! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

Foccacia Bread with tomato and olive
In the afternoon along with a nice cup of aromatic green tea, the Foccacia Bread is a delicious combination of tomato and olive spread. Baking bread has always been a pleasure for me. The scent of freshly baked bread wafting from the oven is enough to elevate my mood.

That’s one of my all-time favorite recipes because it’s so easy to make and it tastes so good. It’s one of the very first bread recipes I learned to make, and it’s still my favorite today.

I sprinkle extra olive oil on top just before serving, so that the extra olive oil soaks into all the little holes you have made in the bread as opposed to being on top.

Besides being easy to make by hand, this vegan recipe is also easy to make with the assistance of a stand mixer. It’s also essentially a free-form round cake that can be cut into squares or pressed into a rectangular baking dish.

Plus it’s a carbohydrate comfort food at its best, so I’m sure you’ll love it.

I have a recipe for focaccia that is perfect for beginners because it is one of the easiest in the world, and I will walk you through every step so you know it’s simple. You are welcome to ask any questions.

Here I am showing on Stovetop those who do not have access to an oven. The rest of all you can bake in the oven at 350 degrees F for 20 to 25 minutes.

About Foccacia Recipe (Whole Wheat) – Tomato & Olive

An olive oil-infused bread that is a fork-tender on the outside and crispy and soft inside, this focaccia is a rich and dense bread.

A variety of ingredients can be added to this Bread loaf, one example of which is pumpkin seeds. If you choose, you can also use blueberries, cranberries, or apples.

The bread is dense and gets super crispy on the outside without getting sticky on the inside. It’s enriched with olive oil and baked flat on a pan.

Grilled Garlic and Olives on Focaccia Bread is a divine combination.

Despite the fact that I’m not a bread baker, I absolutely love making this focaccia recipe. It doesn’t take much kneading and half the prep time is just letting the dough rise.

There’s nothing wrong with plain focaccia but you’ll often find it covered with herbs, veggies, and even cheese. It is a great bread for a novice bread baker!

Moreover, while focaccia is naturally vegan, it is considered an excellent option for friends and family who follow a plant-based diet.

Every once in a while, you get a burst of fresh, roasted tomato and it’s amazing. It’s dense and doughy, yet crispy on the outside and packed with herb-infused olive oil in every bite.

The Foccacia Bread is,

  • Easy to make.
  • Delicious, better than the ones from the store.
  • A fantastic weekend breakfast.
  • Filled with the goodness of tomatoes, herbs, and olive.
  • A great coffee companion.
Foccacia Recipe (Whole Wheat) - Tomato & Olive
Foccacia Recipe (Whole Wheat) – Tomato & Olive

How To Bake In The Oven?

  1. Prep the dough. Grease the parchment paper and baking sheets press the dough into a 9 x 13-inch baking dish or a big bowl, preheat the oven at 400°F. The dough should be poked all over the surface (seriously, all the way down to the baking sheet!) using your fingers. 
  2. Place the dough in a large bowl or baking dish, and pour some olive oil and water mixture over the top. Sprinkle evenly all of the toppings you want to add. Drizzle salt over the dough, and drizzle the oil mixture again. 
  3. The dough must be baked for 20 minutes until it is lightly golden and cooked through.
  4. If desired, serve with a little bit more olive oil after removing it from the oven. Slice, and serve warm.

Check out the Foccacia Recipe (Whole Wheat) – Tomato & Olive Video :

Ingredients 

  • 9 to 10 pieces – Cherry tomato
  • 1.5 tsp – Yeast
  • 1.5 tbsp – Sugar
  • 2 cup – Whole wheat flour
  • 1/2 cup – Suji/semolina
  • 1 tsp – Salt
  • 2 tbsp – Black olives
  • 2 tbsp – Red jalapeño
  • 2 tbsp – Garlic chopped
  • 2 tbsp – Onion slices
  • 1 tbsp – Coriander leaves
  • 1 tsp – Chilly flakes
  • 1 tsp – Oregano
  • 1 tsp – Rosemary
  • Olive oil
  • 1/4 cup – Water+olive oil mixture 

Whole Wheat Flour – In most Indian grocery stores and on the internet, whole wheat flour (atta) can be purchased. I use Aashirwad brand atta for these, but you can also purchase multigrain flour to make them.

Sugar or honey – Sweeten the bread with honey or sugar: Whatever sweeteners you have on hand, helping to activate the yeast.

You can also use All-purpose flour and it gives a better texture. But as I am making a little healthy version so used whole wheat flour.

Luke Warm Water – Because we are working with active dry yeast in this recipe, it’s important that we thoroughly dissolve it in warm water. 

Cheery Tomatoes – For Foccacia bread, use fresh cheesy tomatoes. If you plan to use regular tomatoes, cut them into large wedges before baking. I used cherry tomatoes because they were at hand.

Garlic – This is one of the main ingredients that takes the dish to a whole new level. Garlic is finely chopped and then topped onto the bread.

Cilantro – The addition of fresh cilantro will not only add flavor but also color to the bread.

Toppings – Once black olives, red jalapenos, parsley, rosemary, oregano, and chilly flakes are topped they taste great after baking while tomatoes and onions provide additional flavor along with crunch. This bread also includes Kalamata Olives, which have a genuine middle eastern flavor. Green olives can be substituted with black olives, but black olives taste better since they are a bit sweeter than green olives.

Olive oil – The authentic taste can only be achieved by using extra virgin olive oil. So use a good one. If you don’t have olive oil then only go for refined oil.

Yeast – Take any dry instant yeast for rising this whole wheat flour.

Foccacia Recipe (Whole Wheat) - Tomato & Olive

How To Make Foccacia Recipe (Whole Wheat) – Tomato & Olive Recipe Step By Step With Photo:

  1.  Take all the cherry tomatoes cut them into halves.
  2. Take 1/2 cup lukewarm water, add yeast and sugar to the water. Mix well. Keep aside.
  3. In a bowl, take whole wheat flour, add semolina and salt mix everything together.
  4. Now add olive oil and yeast mixture into the flour.
  5. Now start kneading the dough. Add water gradually as required.
  6. Knead a soft dough. Drizzle some olive oil on the dough. Apply everywhere then, Cover it for 60 minutes. Let it rise.

  7. After 60 minutes, the dough doubles so again knead the dough for 1 minute.
  8. In a baking mould place parchment paper. Grease oil on the parchment paper.
  9. Spread the dough with your fingers. Cover with a cloth for 30 minutes. Let it rise again.
  10. After 30 minutes uncover the dough. Take 1/4 cup water mix 2 tbsp oil make a mixture keep it aside.
  11. With your fingers make holes or dimples in the dough. Pour 2 tbsp of oil and water mixture over the dough.
  12. Add garlic chopped, onion chopped, black olives, and red jalapeno.
  13. Add Cherry tomatoes and coriander leaves chopped.
  14. Add oregano, rosemary, chilly flakes, and sprinkle some salt.
  15. Press all the vegetables. Add the oil-water mixture.
  16. In case you are baking in the oven bake at the recommended temperature of 425 degrees F for 25 minutes, or until all-around golden. Now those who do not have access to the oven then take a steamer place a plate to avoid direct contact with heat.
  17. In the steamer add the baking mould.
  18. Cover the lid with a cotton cloth so that the steam water cannot get inside the bread.
  19. Bake on a low medium heat for 30 to 35 minutes then open it.  But if on the Stovetop then Insert a toothpick in the bread if it comes out clean it’s ready. The same do for oven-baked. If you’re not sure if it’s done, check it with a toothpick. If not done put some more time in the oven.
  20. Take out carefully from the mould when cool.
  21. Brush some oil. Cut edges with the help of a knife carefully then demould the bread. Remove the parchment paper and cut out slices.


  22. Serve hot or at room temperature with your favorite tea or soup.Foccacia Recipe - Tomato & Olive

Important Suggestion To Keep In Mind

  • This focaccia recipe will rest for about 1.5 hours. Don’t rush it. It’s the bread and needs to rise.
  • It is critical to allow this time in order to achieve a fluffy bread without air bubbles. Furthermore, this allows the gluten time to properly set.
  • I have read so many recipes that suggest they let the bread rise at the warmest part of your kitchen. Where’s that? My advice today is to let the bread rise in your oven or microwave.
  • It’s totally possible to make this bread in advance. Once the dough has first risen (which takes about an hour), you can refrigerate it in an air-tight container for up to a week.
  • Let it sit out on the counter for 30-60 minutes so it can reach room temperature. When you’re ready to bake, simply remove the dough from the fridge.
  • Only use the olives that you prefer. Black and green olives are optional.
  • To substitute for rosemary, thyme can be used.
  • An essential ingredient in this recipe is extra virgin olive oil. I always use extra virgin olive oil but if you prefer another type, use it instead.
  • The US equivalent of plain flour is All-Purpose Flour (UK).
  • The sugar must be added to lukewarm water, then the active dry yeast (1 tbsp) and fresh yeast (0.70 oz/20g). Leave them to sit until they are foamy.
  • The key to making delicious focaccia is to keep the dough refrigerated so that it can rest in the refrigerator for 18 to 24 hours.

Serving Suggestion

These bread are delicious and versatile, and you can eat them on their own, in a sandwich, or paired with some more olive oil as an appetizer.

I especially loved it with Chai or Tea. You can have it with Tomato soup or Zucchini soup whichever soup of your choice.

Storage Suggestions

Foccacia Bread will last 2-3 days when stored in airtight containers at room temperature. After that, it can be refrigerated for about a week.

These Bread can be frozen for about 2-3 months by first wrapping it in a double layer of foil or plastic wrap, then putting it into a ziplock freezer bag and freezing it.

Put it in the package as tightly as you can, and don’t let any air in. You can have it as it is or warm it in the oven or microwave when you want to eat it again, just let it thaw in the refrigerator and it will come to room temperature.

Frequently Asked Question

How do I check that my Bread is ready?

You can do it with the help of a clean toothpick or knife. Just insert the item in the center of the bread and if it emerges clean, it means that bread is perfectly baked.

The bread will not bake properly if it is not returned to the oven for some more time.

May I substitute Whole Wheat Flour for all-purpose flour?

Yes, you can make a healthy alternative to All-Purpose Flour by using whole Wheat Bread. However, the taste and texture of the bread will vary from the All-Purpose Flour bread.

Can I make it gluten-free?

Paleo versions can be made by substituting almond flour for all-purpose flour in traditional recipes. Almond flour provides a great flavor to this gluten-free bread, giving it a nutty texture.

Almond flour can be found in stores or can be made at home.

You can also replace all-purpose flour or wheat flour in these bread recipes with coconut flour if you want to make them gluten-free. Just substitute with coconut flour.

What if you do not have olive oil?

In addition to olive oil, butter can be used if you do not have it on hand, or if it is your preference to bake with it. Just melt the butter before adding it to the bread.

Is parchment paper necessary to put in the baking tray?

In addition to olive oil, add butter or parchment paper to the pan to prevent sticking So whatever mould or baking tray you are baking these put a butter paper or parchment paper.

Is there any substitute for Sugar?

Yes, you can use honey instead of sugar: Whatever sweeteners you have on hand, helping to activate the yeast.

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Foccacia Recipe - Tomato & Olive

Foccacia Recipe (Whole Wheat) – Tomato & Olive


  • Author: Sanchita Dey
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hour 5 minutes
  • Yield: 8-10 servings 1x

Description

In the afternoon along with a nice cup of aromatic green tea, the Foccacia Bread is a delicious combination of tomato and olive spread. Baking bread has always been a pleasure for me. The scent of freshly baked bread wafting from the oven is enough to elevate my mood.


Ingredients

Scale
  • 9 to 10 pieces – Cherry tomato
  • 1.5 tsp – Yeast
  • 1.5 tbsp – Sugar
  • 2 cup – Whole wheat flour
  • 1/2 cup – Suji/semolina
  • 1 tsp – Salt
  • 2 tbsp – Black olives
  • 2 tbsp – Red jalapeño
  • 2 tbsp – Garlic chopped
  • 2 tbsp – Onion slices
  • 1 tbsp – Coriander leaves
  • 1 tsp – Chilly flakes
  • 1 tsp – Oregano
  • 1 tsp – Rosemary
  • Olive oil
  • 1/4 cup – Water+olive oil mixture

Instructions

  1. Take all the cherry tomatoes cut them into halves.
  2. Take 1/2 cup lukewarm water, add yeast and sugar to the water. Mix well. Keep aside.
  3. In a bowl, take whole wheat flour, add semolina and salt mix everything together.
  4. Now add olive oil and yeast mixture into the flour.
  5. Now start kneading the dough. Add water gradually as required.
  6. Knead a soft dough. Drizzle some olive oil on the dough. Apply everywhere then, Cover it for 60 minutes. Let it rise.
  7. After 60 minutes, the dough doubles so again knead the dough for 1 minute.
  8. In a baking mould place parchment paper. Grease oil on the parchment paper.
  9. Spread the dough with your fingers. Cover with a cloth for 30 minutes. Let it rise again.
  10. After 30 minutes uncover the dough. Take 1/4 cup water mix 2 tbsp oil make a mixture keep it aside.
  11. With your fingers make holes or dimples in the dough. Pour 2 tbsp of oil and water mixture over the dough.
  12. Add garlic chopped, onion chopped, black olives, and red jalapeno.
  13. Add Cherry tomatoes and coriander leaves chopped.
  14. Add oregano, rosemary, chilly flakes, and sprinkle some salt.
  15. Press all the vegetables. Add the oil-water mixture.
  16. In case you are baking in the oven bake at the recommended temperature of 425 degrees F for 25 minutes, or until all-around golden. Now those who do not have access to the oven then take a steamer place a plate to avoid direct contact with heat.
  17. In the steamer add the baking mould.
  18. Cover the lid with a cotton cloth so that the steam water cannot get inside the bread.
  19. Bake on a low medium heat for 30 to 35 minutes then open it.  But if on the Stovetop then Insert a toothpick in the bread if it comes out clean it’s ready. The same do for oven-baked. If you’re not sure if it’s done, check it with a toothpick. If not done put some more time in the oven.
  20. Take out carefully from the mould when cool.
  21. Brush some oil. Cut edges with the help of a knife carefully then demould the bread. Remove the parchment paper and cut out slices.

  22. Serve hot or at room temperature with your favorite tea or soup.Foccacia Recipe - Tomato & Olive

Notes

  • This focaccia recipe will rest for about 1.5 hours. Don’t rush it. It’s the bread and needs to rise.
  • It is critical to allow this time in order to achieve a fluffy bread without air bubbles. Furthermore, this allows the gluten time to properly set.
  • I have read so many recipes that suggest they let the bread rise at the warmest part of your kitchen. Where’s that? My advice today is to let the bread rise in your oven or microwave.
  • It’s totally possible to make this bread in advance. Once the dough has first risen (which takes about an hour), you can refrigerate it in an air-tight container for up to a week.
  • Let it sit out on the counter for 30-60 minutes so it can reach room temperature. When you’re ready to bake, simply remove the dough from the fridge.
  • Only use the olives that you prefer. Black and green olives are optional.
  • To substitute for rosemary, thyme can be used.
  • An essential ingredient in this recipe is extra virgin olive oil. I always use extra virgin olive oil but if you prefer another type, use it instead.
  • The US equivalent of plain flour is All-Purpose Flour (UK).
  • The sugar must be added to lukewarm water, then the active dry yeast (1 tbsp) and fresh yeast (0.70 oz/20g). Leave them to sit until they are foamy.
  • The key to making delicious focaccia is to keep the dough refrigerated so that it can rest in the refrigerator for 18 to 24 hours.
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Italy

Nutrition

  • Serving Size: 10
  • Calories: 256Kcal
  • Sugar: 0.5g
  • Sodium: 2.1mg
  • Saturated Fat: 1.7g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1.6g
  • Protein: 4.8g
  • Cholesterol: 0g

Keywords: Foccacia bread with tomato & olive, whole wheat bread, Easy foccacia bread, bread

Note: A rough estimate of nutrition is provided.

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