100% Whole Grain Tomato Basil Focaccia. Whole Wheat Tomato Basil Foaccia bread Recipe. Use other herbs like rosemary or thyme. Vegan Soy-free Recipe Makes a 9 by 5 inch 1.5 inch thick focaccia
Recipe Snapshot
- Prep time: 120 minutes
- Cook time: 30 minutes
- Total time: 150 minutes
- Yield: 6
- Category: Bread
- Cuisine: Italian
Ingredients
- 1/2 cup water
- 2 teaspoons maple syrup
- 1 teaspoon molasses
- 1.5 teaspoons active yeast
- 1/2 cup spelt flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon fine sea salt
- 1-2 tablespoons Extra virgin Olive oil
Topping
- 1-2 Tablespoons Extra virgin Olive oil
- sliced cherry tomatoes
- finely chopped fresh basil or dried basil
Method
- In a bowl, add warm water, yeast, maple syrup and molasses. Mix and let the yeast activate and and get frothy for 10 minutes.
- Add the rest of the ingredients and knead for 5-6 minutes.
- Add a tablespoon or so more water or flour, if needed to make a soft to touch dough.
- Spray water on top, cover the bowl with a damp towel and Let the dough rise for 2 hours or until doubled.
- Punch dough down and shape to fill the pan. I used 9 by 5 inch pan. Push or stretch the dough into the pan.
- Spray water on top and let the dough rise for 15 minutes in a warm place.
- Dimple the dough using fingers, Push all the way through the dough.
- Pour olive oil on the dimples. Top with fresh or dried basil and sea salt. then top with sliced cherry tomatoes.
- Let rise for another 20-30 minutes or until doubled.
- Bake in preheated 350 degrees F / 180ºc for 25 minutes.
- Or for a crisp crust, preheat the oven to 450 degrees F / 220ºc, then reduce temperature to 400 F / 200ºc and bake 20 minutes.
- Cool, slice and serve with olive oil. Serve as a side with pasta Or slice horizontally and make a Basil, Lettuce, Tomato, Balsamic grilled Tofu Sandwich
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.