Whole Wheat Focaccia with Cherry Tomato & Chorizo

by

Supriya Kutty

Posted May 6, 2022 (Last updated May 25, 2022)

Serves

12

Total Time

3hrs 55mins

Calories

328

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...

recipe-image
    Ingredients

  • Active dried yeast icon
    Active dried yeast2 teaspoons
  • Water icon
    Water360 mlwarm
  • Sugar icon
    Sugar1 tablespoon
  • All purpose flour icon
    All purpose flour195 g
  • Sea salt flakes icon
    Sea salt flakesas needed
  • Cherry tomatoes icon
    Cherry tomatoes405 ghalved
  • Chorizo icon
    Chorizo285 gsliced
  • Extra virgin olive oil icon
    Extra virgin olive oil4 tablespoons
  • Salt icon
    Salt1 ¾ teaspoons
  • Cornmeal icon
    Cornmeal85 g
  • Whole wheat flour icon
    Whole wheat flour260 g
  • Fresh rosemary icon
    Fresh rosemary2 teaspoonschopped
    Method

  • 1. Mix in active dried yeast, water, sugar and all purpose flour in a clean large mixing bowl
  • 2. Cover the bowl with plastic wrap
  • 3. Let rise in a warm place for about 45 min
  • 4. In a small bowl, mix water and active dried yeast
  • 5. Transfer yeast mixture to the large mixing bowl
  • 6. Add extra virgin olive oil, all purpose flour, salt and cornmeal and mix until combined
  • 7. Add whole wheat flour to the dough gradually mixing until combined
  • 8. Turn out on lightly-floured surface and knead until soft - 8 min
  • 9. Grease a clean large mixing bowl
  • 10. Transfer dough to large mixing bowl and cover with plastic wrap
  • 11. Let rise - 1 hr 30 min
  • 12. Grease and line a clean baking sheet with parchment paper
  • 13. Turn out the dough on the baking sheet and flatten evenly
  • 14. Cover with kitchen towel and let rise for 45 min
  • 15. Add fresh rosemary and extra virgin olive oil to a clean saucepan
  • 16. Heat until warm to the touch and turn off heat
  • 17. Pre-heat oven - 220°C / 430°F
  • 18. Place cherry tomatoes and chorizo on top of the dough
  • 19. Drizzle with oil mixture and sprinkle with salt flakes
  • 20. Bake until light golden - 25 min, 220°C / 430°F
  • 21. Transfer foccacia onto cooling rack and leave to cool

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