My Whole Wheat Focaccia

Name: My Whole Wheat Focaccia
Total time: 3000 s
Yield: baking sheet
Ingredients: 4 cups whole wheat flour (about 500 grams); 1 1/4 cups warm water (about 300 ml); 1 1/4 ounces dry sourdough starter (about 35 grams); 1 teaspoon salt; 3 1/2 tablespoons olive oil (about 50 ml); Cherry tomatoes

Cinzia Chirico @fantasieincucina

Melegnano

Delicious, quick, and easy to make without much kneading. The dough uses dry sourdough starter.

Cinzia Chirico @fantasieincucina

Melegnano

Delicious, quick, and easy to make without much kneading. The dough uses dry sourdough starter.

Saved

Ingredients

50 minutes

baking sheet

4 cupswhole wheat flour (about 500 grams)
1 1/4 cupswarm water (about 300 ml)
1 1/4 ouncesdry sourdough starter (about 35 grams)
1 teaspoonsalt
3 1/2 tablespoonsolive oil (about 50 ml)
Cherry tomatoes

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Steps

50 minutes

1

Mix the ingredients in a stand mixer with a paddle attachment for 8 to 10 minutes.
2

Cover and let rest in the oven with the light on for 2 hours.
3

Spread the dough on a baking sheet, make dimples with your fingers, and add olive oil, salt, and cherry tomatoes.
4

Let rise for 1 hour, then bake at 350°F (180°C) for 50 minutes.
5

Let rise in the oven with the light on for 2 hours.