Focaccia con oliva (Whole Wheat Organic)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
ALL INGREDIENTS ARE ORGANIC (when available)3 1/4 cups seven grain bread flour + 1/8 cup for kneading2 tsp Himalayan sea salt2 tsp oregano, dried1/4 tsp rosemary, dried1/4 tsp sage, dried2 tbsp onion flakes1/3 cup extra virgin olive oil + extra for oiling2/3 cup dry white wine1/2 cup warm water2 tsp dry active yeast1/2 cup warm water1/2 cup chopped olives (I use Spanish and Kalamata)6 med garlic cloves, slivered
Crush dried herbs, and add olive oil and wine. Set aside. Dissolve the yeast in half a cup of warm water. Mix flour and salt in a deep glass bowl; then, create a well in the middle. Add the dissolved yeast; use sponge method of incorporation. Cover and let rest for 10-20 minutes. Peel and sliver garlic. Then, chop olives. Once the spongeing is done, mix up the rest of flour with oil mix. Add the remaining half a cup of water as needed. The dough should be well formed, and slightly sticky. Turn out on a well floured surface and knead until very smooth and slightly tacky. Add in the olives and garlic at the very end of kneading and continue kneading in until well mixed. Put dough into oiled glass bowl and let rise until doubled. Remove dough and punch down. Then, chafe for about 5 minutes and let the dough rest. Roll out to about half an inch thickness to fit into an oiled baking sheet. Proof dough. Preheat oven to 400ºF. Fill another baking dish with ice cubes place in the shelf underneath bread and bake for 20-30 minutes. Cool on a wire rack; then slice and enjoy.
Serving Size: one 1 1/2 pound loaf
Serving Size: one 1 1/2 pound loaf
Nutritional Info Amount Per Serving
- Calories: 163.5
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 276.0 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 0.7 g
- Protein: 2.8 g
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