← All recipes

🥤 Crunchy Whole Wheat Focaccia with Tomatoes and Olives

538 kcal · 30 min · 4 servings

Ingredients

• yeast, fresh 0.5 pcs
• sugar 1 tsp
• water 300 ml
• whole wheat flour 500 g
• salt 2 tsp
• olive oil 6 tbsp
• cherry tomatoes 250 g
• olives, black 40 g
• pepper, black ground pinch

Instructions

1. 1. Dissolve yeast and sugar in lukewarm water in a bowl.
2. 2. Let the mixture rest covered for about 10 minutes until it foams.
3. 3. Add flour, 2 teaspoons of salt, and 2 tablespoons of olive oil to the yeast mixture.
4. 4. Knead everything into a smooth dough.
5. 5. Let the dough rise covered in a warm place for about 1 hour until it has doubled in size.
6. 6. Wash the cherry tomatoes and halve them.
7. 7. Drain the olives and slice them into rings.
8. 8. Knead the dough briefly to release the air.
9. 9. Press the dough evenly into an oiled baking dish.
10. 10. Poke holes into the dough at regular intervals using a toothpick.
11. 11. Distribute the olives, tomatoes, and 4 tablespoons of olive oil evenly over the dough.
12. 12. Place the focaccia in a cold oven.
13. 13. Set the oven to 220 °C top/bottom heat.
14. 14. Bake the focaccia for about 20 minutes until golden brown.
15. 15. Remove the finished focaccia from the oven.
16. 16. Cut it into 8 pieces.
17. 17. Season with pepper and serve.

Nutrition per serving

• kcal: 538
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 78 g