Wholemeal focaccia quick and easy recipe. Rustic, very tasty, fragrant and perfect to be stuffed in a thousand different ways: here is the Integral Focaccia, a variant of the classic focaccia very simple to make at home using a few easily available ingredients.
My recipe involves a few steps and very few tools: a couple of bowls, our hands and… the oven! It doesn’t get any easier than this! For the success of the wholemeal focaccia, as well as of course good wholemeal flour, yeast is fundamental: I chose the Brewer’s Yeast, ideal for the preparation of savoury leavened products such as focaccia, pizzas and bread; it allows the dough to arise naturally out of the oven, and the result at the end of cooking is high, soft and well-alveolate focaccia.
Before baking, I seasoned my wholemeal focaccia by sprinkling a few grains of coarse salt and fresh rosemary on the surface, which we can also replace with oregano or some other aromatic herb to our liking.
This fantastic “rustic” focaccia is also very versatile: it lends itself very well to replace bread on the table and to accompany our meat or fish dishes. Or we can decide to stuff it fresh from the oven, cutting it in half and enriching it with meats and cheeses, or with grilled vegetables and much more … it would be an excellent quick meal at lunchtime or during a picnic, and cut into wedges would be snapped up in an informal aperitif. among friends.
How about you also try to prepare the high and soft wholemeal focaccia? Let’s see how to do it together and I recommend: if you try it, let me know how you seasoned and personalized it!
Preparation time: 15 min
Cooking time: 35 min
rising time: 110 min
Ready in: 50 min
Calories in the recipe: 2025 kcal
450 grams of wholemeal flour
1 sachet (7 g) of brewer’s yeast
2 teaspoons of sugar
270 ml of water
70 gr of extra virgin olive oil
1 tablespoon of fine salt
coarse salt as required
fresh rosemary as required
Preparation of wholemeal focaccia
In a large bowl, put the wholemeal flour and add the Brewer’s Yeast, the two teaspoons of sugar and mix everything with your hands. In another bowl, pour the water and oil and start kneading by adding the flour a little at a time. Meanwhile, we also add a tablespoon of salt. We continue to knead and finish all the flour. Let’s move to a floured work surface and continue until a homogeneous and elastic consistency is obtained.
We form a ball with our dough, practice the classic cross-cut on the surface and put it in a bowl covered with film. Let it rise in a warm place until doubled in volume (it will take about 90 minutes). After the time has elapsed, take the dough and place it in a 24 cm diameter pan well-greased (even in the edges) with extra virgin olive oil. Cover with a cloth and let it rise for another 20 minutes.
Add some coarse salt to the surface and a little fresh rosemary. We bake in a preheated oven at 185 ° C for about 35 minutes, or in a static oven at 195 ° C for the same time. Here is our high and soft wholemeal focaccia ready to be enjoyed in all its rustic goodness!