Whole Wheat Focaccia: Black Olive and Garlic Focaccia Bread: Italian Bread

Life without bread would be so boring. How would you eat your pasta with no garlic bread on side? How would you make sandwiches? What would you serve soups with? All you need is bread to complete your meal.

Lately I have been in the baking sphere. I made Garlic Rolls a few days back and then Herbs Garlic Focaccia two weeks later. Focaccia is one such bread that every novice and beginner baker must try. No bread making can get simpler than this. It is rustic, it is soft and it can be paired with anything-dips, chutneys, lasagna, and pasta or just as it is.

Olive oil is a must when making focaccia and NO there is no substitute for olive oil. A good aromatic olive oil will bring out the best focaccia bread.  Focaccia is an Italian bread and there are hundreds variations for the recipe but the basic bread or dough recipe remains the same. You can change the toppings as per your taste and mood ;-). You can have tomatoes, garlic, olive oil, caramelized onions, nuts and even fruits as toppings.

For a healthier twist I crafted Whole Wheat Focaccia Bread with Garlic and Olives. Garlic, olives, some herbs all sitting on the top of rustic bread is something so enticing and inviting; plus is it guilt free-bonus! If you want to learn and know more about yeast and its process click here. Once you master the art of yeast then baking bread is very easy peasy.

Whole Wheat Garlic Olive Focaccia can be served with basically anything. My favourite way is to dip it in with some olive oil. If you fancy a focaccia sandwich, slit the bread in between and stuff in pesto sauce and some vegetables-grill and enjoy.

Author: Shweta Agrawal

Cuisine: Italian

Serves: 4-5

Ingredients:

1 and 1/2 cup whole wheat flour

1 teaspoon rapid dry yeast

2 pinch sugar

1/2 cup water

1/2 cup olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon mixed dry herbs

4 cloves garlic roughly chopped

5 olives roughly chopped
1/4 teaspoon coarse sea salt (optional but recommended)

1. Method:
2. Heat water in microwave for 20 seconds. Dip the finger and check water, it should we warm. Mix sugar and yeast in water. Stir and keep aside for 10 minutes.
3. After 10 minutes when you see bubbles on yeast mixture, add flour, salt and 1/2 teaspoon mixed herbs. Mix and knead the dough.
4. Mix 1/4 cup of oil in the dough. Keep kneading the dough till it is soft and springy.
5. Grease one large bowl with 1 tablespoon oil. Put the dough in the bowl. Cover it with cling film and keep aside in warm surface for 45 minutes.
6. After 45 minutes the dough should have risen, beat the air out and knead the dough again. Flatten the dough on a grease pan in to any shape (I shaped in round in pizza pan). The thickness should be like a normal crust of pizza. Cover the dough with wet towel and keep in a warm place for 20 minutes.
7. After 20 minutes, poke holes (dimples) on the dough. Cover and keep aside for 10 minutes. Till then preheat your oven at 190C.
8. Arrange chopped garlic and olives on focaccia evenly.
9. Prepare the oil. Mix black pepper and remaining dry herbs. Keep aside.
10. Pour this oil mixture on dimples of the dough. Spread the oil mixture evenly without punching the air. Sprinkle the sea salt.
11. Bake for 15-18 minutes. The bread should be golden brown on top.
12. Let the bread cool down before you cut and serve.

Notes:

You can make it even without garlic. Or use whole olives. I used canned black olives.

Keep your dough in a warm place. I always keep it in the oven. A friend of mine who lives in the hills covers the bowl with a blanket and keep it dark place-for her this trick works.
You have to use a good quality olive oil for a nice texture. I recommend Colavita Extra Virgin Olive Oil.

Use active rapid dry yeast or also called as instant yeast. I used Allinson Easy Bake Yeast.

Mixed Italian herbs are easily available in any store. It is blend of oregano, thyme, rosemary and basil. I used McCormick Italian Seasoning. You can use any particular herb as well. Rosemary is the most popular one.

Cover the bread with cling film and store it a room temperature. It will be good for 2-3 days.

Serving suggestions:

Serve with burnt garlic pasta, pasta in red wine sauce, simple basic pasta.

Pair as side with tomatoes chutney, chilli hummus or roasted fennel cherry tomatoes.

Serve with roasted garlic soup, roasted butternut squash soup or indian garlic lentil soup.