Whole Meal Tomato Focaccia

I like my focaccia classy and simple. This tomato focaccia is so soft and chewy, made with whole-meal flour, cherry tomatoes and oregano. This recipe is so easy and great for beginner bread bakers.

Recipe

Prep Time: 2 hrs 15 mins
Cook Time: 20 mins
Yields: 6-8

Ingredients

  • 1 cup warm water
  • 1 teaspoon dry yeast
  • 1 teaspoon raw brown sugar
  • 2 1/2 cups whole meal flour
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon oregano
  • 1 cup cherry tomatoes

Method

  1. In a small bowl combine warm water, sugar and dry yeast. Let the mixture sit for 10 minutes until it becomes foamy. Place flour in a large mixing bowl. Make a well in the centre, then pour in the yeast mixture and 2 tablespoons of oil, slowly combine, gradually bringing more of the flour into the centre until dough forms. Kneed for 10 minutes into a ball. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
  2. Grease a square baking dish with 1 tablespoons of oil. Turn out the dough onto the prepared baking dish. Loosely cover with plastic wrap and let it rest and spread out on its own for another 30 minutes.
  3. Preheat oven to 190°C. Gently press cherry tomatoes into the surface of the dough. Drizzle with remaining 1 tablespoon of oil and sprinkle with oregano. Bake for 20 minutes or until golden. Let cool in the baking dish for 10 minutes, before removing. Serve warm or at room temperature.

Nutrition Facts

Per serving: 205 KCALS | 7.8G FAT | 1.2G SAT FAT | 31.3G CARBS | 1G SUGAR | 6.4G FIBRE | 5.8G PROTEIN

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