Rustic focaccia with wholemeal flour

Taking a step back into the not-too-recent past, we realize how, once upon a time, the cuisine was extremely simple and genuine, certainly not as sophisticated as that of the modern era. To reconcile traditions and the "good old days", today I would like to offer you a rustic focaccia as simple as it is exquisite prepared with wholemeal flour, water and yeast, and flavored with cherry tomatoes, olives and anchovies.

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Identity Card of the Recipe

  • 240 KCal Calories per serving
  • Ingrediants

    For the base

    • 250 g of wholemeal flour
    • 5 g of sugar
    • 2 tablespoons (20 ml) of extra virgin olive oil
    • 4 g of salt
    • 5 g of instant yeast
    • 130 ml of water

    To stuff

    • 5 anchovy fillets
    • 1 tablespoon (10 ml) of extra virgin olive oil
    • 30 g of green olives
    • 1 teaspoon of oregano
    • 50 g of cherry tomatoes

    Materials Needed

    • Large bowl
    • Pastry board
    • Oven pan diameter 26 cm
    • Latex kneading gloves (optional)

    Preparation

    1. In a large bowl pour the wholemeal flour, sugar, salt and yeast, then mix the powders well.
    2. Add the water (preferably lukewarm) and oil, continuing to mix until you get a very soft ball of dough. If necessary, add a little more flour to prevent the dough from sticking to your hands.

    Did you know that
    Using instant yeast it is not necessary to let the dough rest: the focaccia, in fact, will rise during cooking. This focaccia is ideal to prepare even at the last moment, precisely because you don't have to wait for long leavening times.

    1. Pour a tablespoon of extra virgin olive oil into the pan, then, with your hands (and not with a rolling pin!) Roll out the dough until a homogeneous surface is obtained.
    2. At this point, stuff the focaccia with halved cherry tomatoes, green olives and anchovies. Finish by sprinkling with plenty of oregano.
    3. Bake the focaccia in a hot oven (190-200 ° C) for about 25 minutes.

    Alice's comment - PersonalCooker

    This is the rustic focaccia that I propose to you: the scent released from the oven reminds me of when as a child I played in my grandparents' garden and was called back home to make a snack with the best focaccia in the world.

    Nutritional values ​​and Health Comment on the recipe

    The rustic focaccia with wholemeal flour is a preparation that was created to replace bread and its accompaniment and not ONLY bread as they may believe! From this "perspective, the rustic focaccia represents a" decidedly useful and practical alternative (even if in the translation on the side, dehydration with cooking is not taken into account) as well as having a low energy intake compared to the "stuffed sandwich" and, in the right portions (60-90g), can be consumed in any diet, except for diabetic therapies (in which it would be more appropriate to reduce the glycemic load of meals). The amount of dietary fiber is very good.



    Also try the quick unleavened focaccia with sunflower seeds.

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