Wholemeal focaccia

Wholemeal focaccia

The Amalfi Coast
Helen Cathcart



Quantity Ingredient
250g ‘00’ flour
250g strong wholemeal flour
15g fresh yeast
or 7g dried yeast
3 teaspoons salt
330-350ml tepid water


  1. Start by making the dough. In a large bowl, mix all the dry ingredients together using your hands or a dough scraper. If using fresh yeast blend it into a little of the water before adding it to the flour. Add the water and mix the ingredients together using the scraper or the fingertips of one hand until you have a ball of dough. Add a little more water if necessary.
  2. This wonderful focaccia can be made using the dough ingredients for the Pizza al metro recipe. Preheat the oven to 220°C. Follow the instructions for the Pizza al metro recipe and after letting the dough rise the first time, shape it into an oval about 30 cm in length and 3 cm thick and lay it on an oiled baking tray. Use your fingertips to make regular indentations and fill with fresh rosemary sprigs. Cover the surface completely with a thin layer of extra-virgin olive oil and allow the dough to rise and puff up to almost double the size: this usually takes about 45 minutes in a warm room.
  3. Scatter sea salt flakes over the focaccia and bake for 17–20 minutes, or until it is golden in colour and firm to the touch. Drizzle over a little more olive oil and serve immediately.

A note on oven temperatures:

  • It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
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