Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Foccacia Recipe - Tomato & Olive

Foccacia Recipe (Whole Wheat) – Tomato & Olive

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sanchita Dey
  • 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

Units 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.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 35 minutes
  • 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

Find it online: https://pinchofflavours.com/foccacia-recipe-whole-wheat-tomato-olive/