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Fluffy wholemeal focaccia

Before I left for Italy few weeks ago, the allotment was full of artichokes and tomatoes. Well, it isn't any different now as new ones have sprouted when I was away.

Whilst I think about the next recipe to make with the newest goods, I'll leave you the one for this super fluffy wholemeal focaccia, topped with cherry tomatoes and artichokes, but as always, you can use any veggies you have!

INGREDIENTS for the tangzhong:

50g strong flour

150g water

INGREDIENTS for the dough:

200g strong flour + 250g wholemeal spelt flour

400g cold water

1gr dry yeast

10g salt

50g olive oil


Start with the tangzhong by stirring the water and the flour in a pot over medium heat. When the mixture thickens, set aside and leave to cool.

In another bowl mix the flour with the yeast, add the water bit by bit and start kneading. Pour the tangzhong and once well combined add the salt. Once this is fully absorbed, add the olive oil and keep kneading until the dough is smooth. Leave it to rise in a bowl until it doubles in size.

Once ready, flip it over a floured surface, gently extend the dough with your hands and place it in an oiled tray. Top the focaccia with the veggies and leave it to rest for another hour.

Just before baking, brush the surface with a brine made of water, oil and salt and bake at 180°C for about 30 minutes. Buon appetito!

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