Focaccia with Tumminia Flour, Sun-Dried Tomatoes, Capers, and Olives

Name: Focaccia with Tumminia Flour, Sun-Dried Tomatoes, Capers, and Olives
Total time: 3600 s
Ingredients: 3 1/4 cups tumminia wheat flour (about 400 grams); 1 2/3 cups whole wheat flour (about 200 grams); 1 1/2 cups warm water (about 350 ml); 1/2 cube fresh yeast (about 0.6 ounces or 12 grams); 1 teaspoon salt; 1 teaspoon sugar; 3 1/2 ounces sun-dried tomatoes (about 100 grams); 1 3/4 ounces capers (about 50 grams); 1 3/4 ounces anchovies (about 50 grams); 1 3/4 ounces pitted green olives, sliced (about 50 grams); 1 3/4 ounces pitted black olives, sliced (about 50 grams); 3 1/2 ounces grated Sicilian caciocavallo cheese (about 100 grams); Oregano; Black pepper; Rosemary; Coarse salt; Black pepper; Extra virgin olive oil

@Angela Ferranti @angela_ferranti28

A focaccia that tastes like Sicily... sun-dried tomatoes, capers, anchovies, and green and black olives are flavors from my childhood, all wrapped in a crust made with tumminia flour, an ancient Sicilian wheat with a bold flavor!

@Angela Ferranti @angela_ferranti28

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Ingredients

1 hour plus rising time

For the focaccia
3 1/4 cupstumminia wheat flour (about 400 grams)
1 2/3 cupswhole wheat flour (about 200 grams)
1 1/2 cupswarm water (about 350 ml)
1/2 cubefresh yeast (about 0.6 ounces or 12 grams)
1 teaspoonsalt
1 teaspoonsugar
For the filling
3 1/2 ouncessun-dried tomatoes (about 100 grams)
1 3/4 ouncescapers (about 50 grams)
1 3/4 ouncesanchovies (about 50 grams)
1 3/4 ouncespitted green olives, sliced (about 50 grams)
1 3/4 ouncespitted black olives, sliced (about 50 grams)
3 1/2 ouncesgrated Sicilian caciocavallo cheese (about 100 grams)
Oregano
Black pepper
For finishing
Rosemary
Coarse salt
Black pepper
Extra virgin olive oil

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Steps

1 hour plus rising time

1

Start by draining the filling ingredients, then chop the sun-dried tomatoes, anchovies, and olives into pieces.
2

To make the dough, sift the flours into a stand mixer bowl. Add the warm water in which you have dissolved the yeast and sugar. Mix, then add the salt last. Knead until the dough is smooth and elastic.
3

Shape the dough into a ball and let it rise until doubled in size.
4

Once the dough has risen, place it on a floured surface. With oiled hands, flatten it into a rectangle, then roll it out further with a rolling pin.
5

Sprinkle with a handful of oregano and black pepper.
6

Add the remaining filling ingredients, spreading them evenly over the rectangle.
7

Finish by sprinkling the grated caciocavallo cheese on top.
8

Starting from the long side, roll up the dough.
9

Shape the rolled dough into a loose spiral.
10

Let the shaped focaccia rise for at least one hour.
11

Brush with extra virgin olive oil and sprinkle with rosemary, black pepper, and a pinch of coarse salt.
12

Bake in a preheated oven at 350°F (180°C) on the conventional setting for about 35–40 minutes. Serve warm or at room temperature.