Do you need a healthy bread option that hits the spot?
Focaccia is a flat Italian bread made with olives and herbs. It is traditionally made purely with wheat flour but this recipe mixes in buckwheat flour to give it that nutritional hit and added depth.
This tasty focaccia recipe is easy to make and is perfect for sharing with friends and family. Shop bought breads often have added preservatives that are just not necessary in homemade bread. Making your own versions is the most natural way to go if you have a moment to practice and this is a really easy place to start!
This recipe is for 2 round baking tray 24- cm diameter.
Ingredients for the dough:
- 1 medium potato (raw)
- 450 g water
- 150 g Forest Whole Food’s Gluten Free Buckwheat Flour
- 150 g wholemeal flour
- 300 g plain flour
- 7g dried yeast
- 1 tsp sugar
- 1.5 tsp salt
For the topping:
- extra virgin olive oil
- cherry tomatoes (cut in half)
- black olives
- Forest Whole Food’s Organic Oregano
- Forest Whole Food’s Rosemary
- Sea salt flakes
- Grate the potato finely (with a grater or a food processor)
- In a large bowl mix together the flours, the grated potato, the dried yeast and sugar.
- Add the salt and slowly pour in the water mixing with a spatula or hands until well combined. Note that the dough will be very wet and sticky. Wet your hands with olive oil if you need
- Cover the dough with a damp cloth and let rise in a warm place until doubled in volume (at least 2 hours but if you have time leave it to rest longer for 6-8 hours)
- Preheat the oven to 200° C
- Grease 2 round baking trays (24cm diameter) with olive oil
- Wet your hands with olive oil and move the dough into the trays pressing with your fingers to the sides.
- Press the cherry tomatoes and the olives inside the dough. Drizzle with olive oil, and sprinkle with oregano, rosemary and sea salt flakes.
- Bake for 20-30 minutes at 30°C until golden