Focaccia is an Italian flat bread, and usually enriched with olive oil, or even the oil from sundried tomatoes that it’s topped with.
But this recipe uses minimal amount of oil, me being on a diet and all that. So the quantity of oil used is negligent in comparison to traditional ones, but it’s healthier, and there isn’t much difference in terms of taste.
- 1 1/2 cup whole wheat flour (to use 1 first then half later)
- 1 tablespoon active dry yeast
- 1/5 teaspoon salt
- 1 cup water
- 1 1/2 teaspoon oil (olive/canola. I used canola)
- Sliced veggies and herbs of your choice to top it with (suggestion: rosemary/thyme/tomatoes/onion/garlic/capsicum/olives)
- In a large bowl, combine 1 cup flour and yeast. Add the salt. Stir. Add water. Give it a nice stir till everything is well combined and resembles a sludgy mixture. Wrap the bowl in cling film or cover with a lid, and leave it in a quiet corner where nobody disturbs it for the next 6-12 hours. You can leave it out on the kitchen counter overnight.
- After 6-12 hours, it’ll have doubled up in size and quite bubbly on the surface. Letting it rise for a long period of time formed the gluten/bubbles. Add the remaining flour and mix it up. You’re looking for a sticky and wet dough, so, do not fret if you’re staring at a messy dough.
- Oil a baking tray with at least 1/2 to 1 teaspoon oil. Keep your finger tips oiled, to prevent the dough from sticking to your hands. Take dough out of the bowl and carefully place it on the tray. Drizzle the remaining oil and flatten it with your fingertips till it’s an inch or 1.5 inch thick.
- Gently pull the edges of the dough up and inwards to create a smooth edge. Flatten accordingly. Poke the dough with your fingertips to create 1/3 inch deep indents. Gently place your veggies and sprinkle your herbs. Cover the tray with cling film or a lid and let it rise for 30 minutes.
- Then bake at 200°C for 20 minutes then at 220°C for another 20 minutes or till it’s done and an inserted pin comes out clean and without crumbs.
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