Whole Wheat Focaccia

📝 Ingredients

• 10 g dry yeast
• 1 tablespoon of honey or maple syrup for vegans
• 430 ml lukewarm water
• 5 tablespoons olive oil and some extra for oiling the pan
• 450 g of whole wheat flour finely ground and extra for kneading
• 1 3/4 teaspoons (13 salt
• to garnish:
• cherry tomatoes cut in half
• Kalamata olives sliced
• fresh rosemary
• sea salt

👨‍🍳 Instructions

1. 1In a large bowl mix the yeast, honey and lukewarm water and leave for about 15 minutes, until frothy.
2. 2Preheat oven to 40 ° C.
3. 3Add 2 tablespoons olive oil, salt and flour (not all the flour at once, you might not need it all). Knead until dough forms, so you can transfer it onto a floured surface. Knead for about 10 minutes, adding flour wherever needed. You want a dough that is elastic and soft. Form into a ball and put it in a clean and oiled bowl, first with the upper side and then flip it, so that it is oiled on both sides. Cover it with cling film.
4. 4Turn off the oven and put the dough in. Let it rise and double (it will not take more than 30 minutes).
5. 5Remove the dough from the oven and gently deflate it. Spread it out with gentle movements, taking care not to tear, on an oiled baking tray 31X22cm, and put it back in the oven to rise only with its light on, for about 15 minutes.
6. 6As soon as the dough has risen, remove from the oven and preheat it to 200 ° C.
7. 7With your fingers, or with the back of a wooden spoon, make rough dips on the surface of the dough. Garnish with cherry tomatoes, Kalamata olives, fresh rosemary and salt blossom and bake for 25-30 minutes, until light brown. Once removed from the oven, drizzle the remaining olive oil (3 tablespoonand allow it to cool. Cut into pieces and serve.