Whole Wheat Focaccia with Peppers, Tomatoes, Olives and Dried Rosemary
Whole Wheat Focaccia with Peppers, Tomatoes, Olives and Dried Rosemary is a delicious Italian bread that tastes best drizzled with olive oil and oregano and hot coffee and if it is drizzling outside then you are in 7th heaven.
Servings: 1 loaf
Calories:
Equipment
- Bowl for mixing
- Chopping Board
- Knife
- Baking tray
- Oven
- food processor
Ingredients
Ingredients for the Bread:
- 1 cup whole-wheat flour
- ½ teaspoon instant yeast
- ½ teaspoon Sugar
- ½ teaspoon Salt
- 2 tablespoon Milk
- 1 tablespoon Butter softened
- ¼ teaspoon Butter softened ,for greasing the baking tin
- ¼ teaspoon Butter softened, for brushing/glazing post-baking
- ½ cup Water lukewarm
Toppings :
- red capsicum sliced
- yellow capsicum sliced
- olives
- Tomatoes
- rosemary dried
- Salt
- Oregano
- red chilli flakes optional
- 2 tablespoon olive oil
Instructions
- If you are using active yeast, proof it.
- In a bowl, add the flour, salt, yeast, milk, sugar and knead the dough using lukewarm water a little at a time. Feel the dough while kneading; your hands and eyes are the best judges. You may not need all the water.
- Transfer the dough on the kitchen platform, add 1 tablespoon of butter and knead the dough for roughly 7-10 minutes.
- In case you are using the food processor then let the processor run after the dough come together for about 3 -4 minutes.
- Add the butter and let it run for another 4 minutes. The dough should be very soft and elastic to touch after kneading.
- Grease a big bowl with a few drops of oil.
- Place the kneaded dough in the greased bowl; turn it over set aside for proofing in a warm place with a clean kitchen towel.
- Let the dough proof for about 1 hour or until double.
- Grease an 8 by 7-inch tray and set aside.
- Gently ease the proved dough on the platform and degas the dough. In simple words, remove the gas in the dough by punching it a few times.
- Dust the platform with flour and knead for about 5 minutes.
- Place the dough in the greased tray and spread the dough gently into the corners evenly.
- With your fingertips, make dimples in the bread dough.
- Sprinkle the herbs and salt on the dough.
- Place the vegetables/toppings and slightly press it to the dough so that they do not fall off while slicing/baking.
- Now place this greased tin for further proving in a warm place preferably for 20-30 minutes.
- Preheat the oven to 200 degrees.
- Bake at 200 degrees for 20 – 30 minutes or until golden brown.
- Once baked, brush a bit of butter on top or drizzle some extra virgin olive oil sprinkle some red chilli flakes if using.
- Serve warm.