I love homemade bread, rolls and so on, but I have never tried a focaccia. Well, I bought one by mistakes ages ago because I mistook it for a puff pastry (don’t judge me) but I used it as a pizza base (because pizza>focaccia).
Anyway, I had some leftover olives and sun-dried tomatoes, I used some for bread rolls, and struggled to incorporate it into my everyday meals (deja vu?). But I really loved the rolls I made and assumed olives and dried tomatoes go really well with any doughs.
I decided to go with a thin focaccia because I will be using it for making paninis, but if I was to eat it the “proper way”, I would increase the amounts of ingredients by 1½. Or the other option to achieve a higher focaccia is to use a smaller baking pan than I did. Mine is about 33×23 cm, which is 13×9 inches. You could also use a round baking sheet and spread the dough up to *quick calculation* 12 cm diameter, about 4.7 inches, to achieve the same result as I did. Or you can make it smaller to have a higher focaccia.
Lastly, I have not tried it, but some recipes actually tell you not to knead the dough, but rather bring it together with a wooden spoon and set aside to rise. I have tried no-knead doughs in the past and they came out well, but I used a mixer anyway, so I didn’t even get my hands dirty. Win-win. Oh, and my dough rested in a fridge for 2½ days, but up to 3 days is absolutely fine. A day is quite good enough. I just happened to be out for a few days, so my dough had plenty of time to rest and chill 🙂
More tips for first-time-focaccia-makers (which I will apply next time to make an even better focaccia). Let me know what’s your advice in the comments below!:
Wholemeal focaccia with olives and dried tomatoes
- 3¼ cups wholemeal flour + extra for dusting
- 2 cups water (½ cup lukewarm, 1½ cold)
- 1 tbsp salt
- 1 tsp sugar or honey
- ¼ tsp dried active yeast
- 60 g olives
- 80 g dried tomatoes
- 2 tbsp olive oil
- Dissolve yeast and sugar in ½ cup of lukewarm water and set aside for 10 minutes.
- Chop up olives and dried tomatoes as finely as desired.
- Combine flour, yeast mixture, salt, olives and tomatoes in a bowl and mix with either a spoon, hands or using an electric mixer. Gradually add the rest of water (cold).
- Knead for about 10 minutes or until an elastic ball forms. Cover with a plastic wrap and refrigerate overnight or up to 3 days.
- Remove from the fridge and let sit at room temperature for about an hour. Lightly brush a baking pan with olive oil. Stretch the dough in a baking pan, make indentations with your finger, brush the top with some more olive oil.
- Bake at 190°C/375°F/Gas mark 5 for 20-25 or until the bottom is brown and crispy. Cool on a wire rack