I absolutely love a good focaccia. Focaccia is one of those sides that fit with almost any meal. You just change the seasoning on top (or inside) of the bread to fit whatever you are pairing it with. Good bread and especially a good focaccia is one of those things I just can’t stop eating, so I have tried a few recipes with whole grain flour to make it a little healthier. This version turned out really delicious, so I am sharing it with you.
250 grams Tipo 00 or Tipo 0 flour
250 grams whole grain flour
6 grams dry yeast
10 grams salt
400 ml luke warm water
50 ml good olive oil
Mix the dry ingredients in your stand mixer. Using a dough hook, start the machine on low speed. Add the water and oil and increase the speed a little. Let the machine work the dough until it is well mixed, but it should still be a wet dough.
Cover with plastic wrap and set in a warm spot to rise for 60 – 90 minutes.
Once well risen, cover a rectangular ovenproof dish with baking paper and pour then dough into it. Sprinkle a little bit of good olive oil on top and use your fingertips to push the dough into shape, leaving little grooves and bubbles in the dough. Cover with plastic and let the bread prove for a second time. Second proving should be 45 – 60 minutes.
If you are in a hurry, you can turn your oven to 30 degrees C and put the dish in there for the second proving.
Set the oven to 225 degrees C.
Once the dough has doubled in size, sprinkle your seasoning over. For this loaf, I used Maldon salt and dried, homegrown oregano. Cook for 20 to 25 minutes until nice and golden on top.
Serve with a salad, omelette, cheeses, as part of a tapas spread or similar.
This recipe can easily be double or tripled in size if you are cooking for many people. You can then cook the bread in a deep oven tray instead of the ovenproof dish.