Wholemeal Focaccia

There’s no better smell than freshly baked bread. So, why not bring the taste of Italy to your kitchen with our wholesome twist on a much-loved classic: Wholemeal Focaccia. Boasting a golden crust and soft centre, this is perfect for dipping, snacking, or serving alongside your favourite dishes.

8 portions

Preparation time: 35 minutes

Preparation time: 2 hours, 30 minutes

Ingredients:  

2 tsp of active dry yeast

1 tsp unrefined brown sugar

300ml (1 ¼ cups) lukewarm water

350g (2 ½ cups) wholemeal flour

1 tsp salt

50ml (1/4 cup) + 50ml (1/4 cup) olive oil – and a little extra for the baking tray and your hands

4 sprigs rosemary

1 tsp coarse salt

Instructions:

1. In a large mixing bowl, dissolve the yeast and sugar in the lukewarm water.
2. Add the flour, salt and 50ml of olive oil to the bowl.
3. Knead by hand (or mix on low speed) until fully incorporated into a dough.
4. Cover and let sit for 2 hours at room temperature, the dough should rise to double its size.
5. Lightly oil a baking tray (where possible, avoid non-stick cookware), and spread the dough on the baking tray with oiled hands. Let rest for 30 minutes.
6. Preheat the oven to 200°C.
7. Using your fingers, make dimples on the surface of the dough, drizzle with the remaining oil (50ml), and sprinkle with rosemary leaves and coarse salt.
8. Bake for 20-25 minutes, until golden brown.
9. Let the focaccia cool before serving.

Why is this good for you ?

The wholemeal flour used in this recipe has a higher fibre content than all-purpose white flour. A diet high in fibre is associated with a decreased risk of breast cancer.

If you enjoyed this Wholemeal Focaccia recipe and are craving more dishes like this, download Breast Cancer UK’s FREE recipe e-book ‘Organic Flavours’.