Focaccia is such a delicious bread but also comes always with a whole lot of guilt because of the plain white flour it is made of. Here I have tried the focaccia with whole wheat flour and believe me , this is equally delicious. It has a nice crumbly texture and is perfect to have on a rainy evening with hot soup and needless to say guilt free!!!!
2 1/2 cup whole wheat flour
2 1/4 tsp dry instant yeast
1 1/2 cup warm water
1 tsp honey
1 tsp salt
4+4 tbsps of extra virgin olive oil
4 pieces of sun-dried tomatoes
8-10 pitted olives
Garlic – chilli powder to taste
In a bowl take Luke warm water and add the yeast and honey and mix them well. Keep it aside in a warm place for about 10 minutes till it froths up. In the meantime, sieve the flour and put it in a bowl along with the salt . Add 4 tbsps of the olive oil and the yeast mixture. Knead well till it leaves the side of the bowl and then take it out on the lightly floured counter and knead it for another 10 minutes by the stretch and pull method. Cover it and keep in a warm place to ferment. When the dough rises to double its size , punch it down lightly and knead again for a couple of minutes. Put it in a rectangular tray and press it down to fill the tray. Punch holes in the dough with the knuckles and press in the sliced olives and chopped sun dried tomatoes. Sprinkle the chilli garlic powder on top and spread the rest of the olive oil. Bake in a preheated oven at 220 deg for 30 mins. Serve when it cools down.