Olive Tomato Whole Wheat Focaccia Recipes

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WHOLE WHEAT FOCACCIA WITH CHERRY TOMATOES AND OLIVES



Whole Wheat Focaccia with Cherry Tomatoes and Olives image

Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia. I combined them with black olives for a bread that transports me to Provençe.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, appetizer, dessert

Time 3h50m

Yield 1 large focaccia, serving 12

Number Of Ingredients 15

1 teaspoon / 4 grams active dry yeast
1/2 cup / 120 ml lukewarm water
3/4 cup /90 grams unbleached all-purpose flour
1 teaspoon / 4 grams active dry yeast
1 cup / 240 ml lukewarm water
3 tablespoons extra-virgin olive oil
1 1/4 cups / 155 grams unbleached all-purpose flour
2 cups / 250 grams whole wheat flour or durum flour
1 3/4 teaspoons/ 12 grams fine sea salt
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
1/2 pound cherry tomatoes, halved (about 1 1/2 cups)
16 imported black olives, halved lengthwise
Coarse sea salt (optional)
Several fresh basil leaves, cut in slivers or torn

Steps:

  • Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
  • Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to sponge in the mixer bowl, along with olive oil. Add flours and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 to 10 minutes. Dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge with the olive oil. Whisk in all-purpose flour. Add salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough , add flour to the work surface, put the dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to the bowl (coat bowl lightly with olive oil first).
  • Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
  • Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands, and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
  • Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Place thyme and olive oil for the topping in a small saucepan or skillet and heat until thyme begins to sizzle. Count to 30 and remove from heat. Swirl the oil in the pan, then transfer to a measuring cup or ramekin and allow to cool.
  • With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so that you leave indentations. Arrange cherry tomato halves and olives on dough, pressing them into the dimples. Drizzle on olive oil and use your fingers to distribute any thyme that remains in the cup or ramekin over the tomatoes. Sprinkle with a little coarse sea salt if desired.
  • Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking and bake 20 to 25 minutes, until edges are crisp and top is golden. If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Sprinkle torn or slivered basil leaves over the surface of the focaccia. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 1 gram

OLIVE TOMATO WHOLE WHEAT FOCACCIA



Olive Tomato Whole Wheat Focaccia image

Italian focaccia bread studded with oil cured olives and sundried tomatoes.

Provided by Lana Stuart

Categories     Breads

Time 2h45m

Number Of Ingredients 10

1 ¾ cups warm water
1 package active dry yeast
1 tablespoon sugar
2 cups whole wheat flour
3 cups bread flour
⅓ cup oil-cured olives (chopped (plus more for topping))
⅓ cup sun-dried tomatoes (julienned (plus more for topping))
1 cup plus 1 tablespoon olive oil (divided)
1 tablespoon kosher salt (plus more for topping)
1 tablespoon chopped fresh rosemary

Steps:

  • Combine the water, yeast, and sugar in a small bowl. Stir together and let sit for 10-15 minutes or until yeast is frothy.
  • Place the flours, olives, tomatoes, 1/2 cup olive oil, kosher salt, and proofed yeast mixture in the bowl of a stand mixer with the dough hook attached.
  • Turn the mixer on low speed until the mixture comes together. Increase the mixer speed to medium and knead for 5-6 minutes or until smooth and soft.
  • Turn the dough out onto a lightly floured surface and knead by hand 3 or 4 times adding only a small amount of additional flour if the dough is too sticky.
  • Clean the mixer bowl. Coat the inside of the bowl with 1 tablespoon olive oil.
  • Place the kneaded dough in the bowl and turn it so that both top and bottom are coated with olive oil.
  • Cover the bowl with plastic wrap and let it sit in a warm place until doubled in volume - approximately 1 hour.
  • Pour the remaining 1/2 cup olive oil onto a baking sheet.
  • Put the dough onto the baking sheet and start pressing it out to fit the pan.
  • Turn the dough over so that both sides are nicely coated with oil.
  • As you are pressing the dough out, use your fingers to create holes or pockets all throughout the dough.
  • Place additional whole olives and slices of sun-dried tomato on top of the dough and sprinkle with the chopped rosemary.
  • Cover and allow to rise again until doubled in size - about 1 hour.
  • Near the end of the rising time, preheat the oven to 425 degrees.
  • When ready to bake, sprinkle the top of the dough with kosher or coarse salt.
  • Bake until nicely browned - about 20-25 minutes.
  • Remove from oven and cool completely before serving.

Nutrition Facts : ServingSize 1, Calories 357 kcal, Carbohydrate 40 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Sodium 649 mg, Fiber 3 g, Sugar 2 g

WHOLE WHEAT FOCACCIA WITH TOMATOES AND FONTINA



Whole Wheat Focaccia with Tomatoes and Fontina image

Focaccia, a little crisp on the bottom but soft on the top and inside, can take on many toppings besides tomatoes. Focaccia is a dimpled flatbread that can take a number of toppings, like a pizza but breadier. I used Community Grains whole wheat flour for this half-whole-wheat version, and I'm loving the results so much that I'm ready to start on a week's worth of focaccia recipes with different toppings very soon. The bread is fragrant with olive oil, a little crisp on the bottom but soft on the top and the inside. It's a great vehicle for summer tomatoes.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, appetizer, side dish

Time 4h

Yield 1 large focaccia, serving 12 generously

Number Of Ingredients 14

1 teaspoon/4 grams active dry yeast
1/2 cup/120 ml lukewarm water
3/4 cup/90 grams unbleached all-purpose flour
1 teaspoon/4 grams active dry yeast
1 cup/240 ml lukewarm water
3 tablespoons extra virgin olive oil
1 1/4 cups/155 grams unbleached all-purpose flour
2 cups/250 grams whole wheat flour or durum flour
1 3/4 teaspoons/12 grams fine sea salt
2 tablespoons extra virgin olive oil
1 pound/450 grams fresh ripe tomatoes, sliced
6 ounces/180 grams/3/4 cup grated or sliced fontina
Coarse salt to taste (optional)
Chopped, slivered or torn fresh basil leaves

Steps:

  • Make the sponge. Combine the yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in the flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.
  • Make the dough. If using a stand mixer, whisk the yeast and the water in a small bowl and let stand until creamy, a few minutes. Add to the sponge in the mixer bowl, along with the olive oil. Add the flours and salt and mix with the paddle attachment for 1 to 2 minutes, until the ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into the sponge along with the olive oil. Whisk in the all-purpose flour. Add the salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape the dough onto a work surface, add flour to the work surface, scrape out the dough and knead for 8 to 10 minutes, until soft and velvety. Return to the bowl (oil the bowl lightly with olive oil first).
  • Cover the bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
  • Shape the focaccia. Oil a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and oil the parchment. Turn the dough onto the baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and let it relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
  • Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard enough to leave indentations. Drizzle on the olive oil for the topping and arrange cheese over the surface. Top cheese with the sliced tomatoes and sprinkle tomatoes with coarse sea salt if desired.
  • Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove the focaccia from the pan and bake directly on the stone during the last 10 minutes of baking. Remove from oven and from pan and cool on a rack. Sprinkle basil over the top. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 301 milligrams, Sugar 1 gram

OLIVE, CHERRY TOMATO & FETA FOCACCIA



Olive, cherry tomato & feta focaccia image

Bake this moreish focaccia with the flavours of the Med - it's ideal for a picnic. Or try it minus the olives, tomatoes and feta for a very reliable plain focaccia

Provided by Barney Desmazery

Categories     Side dish

Time 1h

Number Of Ingredients 7

500g strong bread flour, plus extra for dusting
7g sachet fast-action dried yeast
5 tbsp olive oil, plus extra for the tin
200g cherry tomatoes, halved (a mixture of colours looks nice)
small bunch of oregano, leaves picked, or use 1 tsp dried oregano
150g kalamata olives, pitted
100g feta, crumbled

Steps:

  • Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
  • Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
  • Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.

Nutrition Facts : Calories 366 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.2 milligram of sodium

WHOLE-WHEAT FOCACCIA



Whole-Wheat Focaccia image

Focaccia is a flatbread, not unlike a very thick-crusted pizza. It's an easy dough to put together. It's a great vehicle for all kinds of vegetables, just as pizza is. Three variations on the flour mix follow the recipe; you can use more whole-wheat flour or less than is called for in this recipe, which uses half whole-wheat and half all-purpose. When I use Community Grains whole-wheat flour, a California flour made from ancient strains of wheat that is milled in such a way that it is very fine but retains all of its nutrients, I can get away with using a lot. Coarser whole-wheat flours are best used in combination with all-purpose.

Provided by Martha Rose Shulman

Categories     project, appetizer

Time 4h

Yield 1 large focaccia or 2 smaller focacce, 12 to 15 pieces

Number Of Ingredients 11

2 teaspoons (8 grams) active dry yeast
1 teaspoon (5 grams) sugar
1 1/2 cups (340 grams) lukewarm water
2 tablespoons (25 grams) olive oil, plus 1 to 2 tablespoons (25 grams) for drizzling
250 grams (approximately 2 cups) whole-wheat flour
200 to 220 grams (approximately 1 2/3 to 1 3/4 cups) unbleached all-purpose flour or bread flour, plus additional as needed for kneading
1 3/4 teaspoons (13 grams) salt
Coarse sea salt
2 to 4 tablespoons chopped fresh rosemary, thyme or sage
Pitted black olives
Roasted red peppers, diced or sliced

Steps:

  • In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add 2 tablespoons (25 grams) olive oil, the whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead the dough for a minute on a lightly floured surface, and shape it into a ball.
  • If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
  • Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
  • Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
  • Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and drizzle on a tablespoon or two of olive oil.
  • Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.
  • Sprinkle the top, once you've dimpled it, with your choice of: Coarse sea salt; 2 to 4 tablespoons chopped fresh rosemary, thyme or sage; Pitted black olives; Roasted red peppers, diced or sliced
  • When the bread is done and has cooled, cut in half laterally (or cut individual squares laterally). Fill with any of the toppings listed this week. Or try this: blanched fresh spinach, squeezed dry, chopped, seasoned with garlic and olive oil and mixed with softened goat cheese. Warm in a medium oven or lightly toast in a toaster oven before serving.

OLIVE FOCACCIA



Olive Focaccia image

When I add my own special touches to a basic focaccia recipe-including sun-dried tomatoes, olives and roasted sweet red peppers-the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. -Dee Froemel, Hayward, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 loaf (8 wedges).

Number Of Ingredients 17

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1 tablespoon sugar
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/3 to 1-2/3 cups all-purpose flour
2 tablespoons oil-packed sun-dried tomatoes, chopped
2 tablespoons roasted sweet red peppers, drained and chopped
2 tablespoons sliced ripe olives, drained
5 Greek olives, sliced
5 sliced green olives with pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon shredded Parmesan cheese
1 teaspoon shredded Romano cheese

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.

Nutrition Facts : Calories 118 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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