Whole wheat focaccia with sun dried tomatoes and basil

... from Katerina in Bakery goods Visits 956 26 November, 2020
Delicious and appetizing whole wheat focaccia with sun dried tomatoes in olive oil, basil and garlic.

10 min preparation

1h 15min rising

220°C

15 min baking

Description


1 In a bowl, dissolve the yeast along with the honey in the warm water. Beat and leave in a warm place for about 5-10 minutes to activate the yeast.


2 Pour the flour into a bowl and add the salt and basil. Stir. Add the liquid ingredients - the activated yeast and olive oil. Knead the dough.


3 Drain the dried tomatoes from the olive oil (I use kitchen paper for this purpose). Cut them into small pieces and add them to the dough as sprinkling them with two tablespoons of flour. Knead the dough again and leave it to rise in the heat for about 1 hour. To speed up the process, you can preheat the oven to 50 degrees, then put the dough in it and turn the oven off.


4 Meanwhile, prepare the topping. In a small bowl mix the olive oil, salt, basil and crushed garlic cloves. Stir.


5 Once the dough has risen, knead it again.Put baking paper in a baking tray with a size of 37x44 cm. Put the dough in it and spread it with your hands. If you wish, you can not put baking paper, but it is good to grease the baking tray with olive oil. Using your finger, poke holes all over the dough without tearing it. Sprinkle with a mixture of olive oil, basil, garlic and salt and leave to rise for about 15 minutes.


6 Bake in a preheated 220 degree oven for about 15 minutes or until the whole wheat focaccia with sun dried tomatoes and basil acquires a pleasant golden crust.

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