Wholemeal Olive Focaccia

Last weekend I wanted to make some homemade bread to enjoy for lunch. Luckily my children so kindly woke me up early enough on Sunday morning that I had this bread ready even before midday. So while I spent my morning sipping a LOT of coffee, I had something good to show for it!

I’ve made focaccia before in my slow cooker, but this time made it the conventional way. In the past I’ve also made a focaccia with a sweet topping, which was also delicious and rather like a fruit pizza.

This time it was back to basics, and a wholemeal olive focaccia. I used the same recipe I used for my slow cooker focaccia recipe, replacing part of the flour with wholemeal. Again the bread recipe is based on Paul Hollywood’s focaccia recipe, with the quantities halved.

Using wholemeal flour for the focaccia gave it more bite and texture than using white flour, and it tasted great.

I served it with salad and feta cheese for lunch, and the chunks I tore off and ate on their own while it was still warm were also very good! We’ll definitely be having this more often now, especially in summer.

For more focaccia recipes, why not try one of these from fellow food bloggers:

• Strawberry focaccia from Little Sunny Kitchen
• Garlic and rosemary focaccia with smoked sea salt in a bread machine from Elizabeth’s Kitchen Diary
• Grape focaccia (Schiacciata all’uva) from SupergoldenBakes

I’m linking up with Bready Steady Go from Jen’s Food and Utterly Scrummy Food for Families (hosting this month).

Recipe

Wholemeal Olive Focaccia

A rustic wholemeal focaccia topped with black olives and rosemary

5 from 4 votes

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Course: Baking, Side Dish

Cuisine: British

Prep Time: 2 hours hours

Cook Time: 30 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 4

Calories: 327kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 140 g strong white bread flour
• 110 g strong wholemeal seeded bread flour
• 1 tsp salt
• 1 tsp fast bake yeast
• 1 tbsp olive oil
• 200 ml cold water
• 200 g black olives
• Olive oil to drizzle
• Small bunch of rosemary leaves stripped from the woody stem

Instructions 

• Place the two flours, salt, yeast, olive oil and three quarters of the water in a large bowl and use a spoon to mix it together into a sticky dough.
  140 g strong white bread flour, 110 g strong wholemeal seeded bread flour, 1 tsp salt, 1 tsp fast bake yeast, 1 tbsp olive oil, 200 ml cold water
• Knead it in the bowl for five minutes and add the remaining water slowly.
• Stretch the dough out in the bowl and then fold in into the centre, keep turning the bowl little by little and continue stretching and folding for five minutes. It will gradually become less sticky and more elastic.
• Turn the dough out onto an oiled surface and knead it for another ten minutes until smooth and elastic.
• Place the dough in an oiled bowl, cover it with clingfilm, and allow it to double in size, which should take around an hour to an hour and a half.
• Oil a baking sheet. Press out the dough into a rough rectangle on the baking sheet. Leave it to rest for ten minutes.
• Drizzle over the olive oil, add the black olives (I used Fragata), and scatter over the rosemary leaves.
  200 g black olives, Olive oil to drizzle, Small bunch of rosemary leaves
• Allow to rise for half an hour. Drizzle on a little more olive oil before baking if needed.
• Preheat your oven to 200℃ /390℉. Bake for 30 mins until golden brown and crisp on top. Allow to cool then enjoy.

Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

I’m also joining in with Credit Crunch Munch with Fuss Free Flavours and Fab Food 4 All, as I finished two packets of strong bread flour with this recipe, and making your own bread is much cheaper than buying it.