Whole Wheat Focaccia with Cherry Tomato & Chorizo

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recipe by Supriya Kutty www.quichentell.com

  • Time icon
    Total Time
    3hrs 55mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    403
based on 1 ratings

A focaccia is perfect for picnics, brunches, idle Sundays with friends, and even road trips. Ripe, red cherry tomatoes bursting with the summer sun teamed with hot and tangy chorizo make up the topping for this focaccia.

recipe updated Jul 5, 2018

Ingredients

  • Active dried yeast icon
    Active dried yeast
    8g
  • Water icon
    Water
    180ml
  • Sugar icon
    Sugar
    13g
  • All purpose flour icon
    All purpose flour
    194g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    15ml
  • Salt icon
    Salt
    10g
  • Cornmeal icon
    Cornmeal
    86g
  • Whole wheat flour icon
    Whole wheat flour
    259g
  • Fresh rosemary icon
    Fresh rosemary
    2g
  • Cherry tomatoes icon
    Cherry tomatoes
    403g
  • Chorizo icon
    Chorizo
    480g

Tools

  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Large mixing bowl

Step preview

  1. Get a clean large mixing bowl
  2. Add active dried yeast
  3. Add warm water
  4. Stir
  5. Add sugar
  6. Add all purpose flour
  7. Cover with plastic wrap
  8. Let rise for 45min
  9. Get a clean small bowl
  10. Add active dried yeast
  11. Mix in warm water
  12. Transfer yeast mixture to dough
  13. Add extra virgin olive oil
  14. Add all purpose flour
  15. Add salt
  16. Add cornmeal
  17. Mix until combined
  18. Add whole wheat flour gradually
  19. Mix carefully until dough forms
  20. Turn out on lightly-floured surface
  21. Knead for 8min until soft
  22. Grease a large mixing bowl
  23. Transfer dough to large mixing bowl
  24. Cover with plastic wrap
  25. Let rise for 1h 30min
  26. Grease a baking sheet
  27. Line with parchment paper
  28. Turn out content of large mixing bowl onto baking sheet
  29. Flatten evenly
  30. Cover with kitchen towel for 45min
  31. Get a clean saucepan
  32. Add chopped fresh rosemary
  33. Add extra virgin olive oil
  34. Heat until warm to the touch and turn off heat
  35. Pre-heat
  36. Get a clean medium bowl
  37. Add halved cherry tomatoes
  38. Add sliced chorizo
  39. Place topping on baking sheet
  40. Drizzle oil mixture with bread
  41. Season
  42. Bake for 25min until light golden
  43. Transfer bread to cooling rack
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