Whole grain focaccia

[lva2410]

Whole grain focaccia

Category: Yeast bread

Ingredients
Dough:
Whole grain flour	150 g
Flour white	285 g
Multigrain flakes (organic 4-Life)	50 ml
Potato starch	1 tbsp. l.
Warm water	300 ml
Salt	1, 5 tsp
Sugar	1 tsp
Olive oil	1 tbsp. l.
Flax seed, ground	2 tbsp. l.
Panifarin	1 tbsp. l.
Antonovka grated without peel (small)	2 pcs.
Coating:
Hot water	2 tbsp. l.
Olive oil	3 tbsp. l.
Sprinkling:
Fresh chopped rosemary	leaflets from 1 branch
Coarse sea salt	0.5 tsp
Provencal herbs dry	0.25 tsp
Filling:
Grated mozzarella mixed with grated parmesan	200 g 2 tbsp. l.

Cooking method

• Dissolve fresh yeast in warm water with sugar, add flakes and let stand for 10 minutes. If the yeast is dry, do not soak.
  
• Put all the ingredients for the dough in a bread maker and knead the dough (I have a Dough mode with heating for 1 hour 30 minutes). in the process, you need to monitor the bun, the dough is quite sticky and soft, but the bun should not stick to the walls.
  
• 
  
• Put the finished dough in a large rectangular dish lined with baking paper.
  
• Spread the dough in an even layer with your hands greased with olive oil and leave to proof for 1 hour. I defrosted in a warm oven.
  
• In 15 minutes preheat the oven before baking.
  
• 
  
• Brush the focaccia with a mixture of olive oil and hot water, sprinkle with salt and rosemary.
  
• 
  
• Make grooves in rows with your finger.
  
• 
  
• Bake at 180 until golden brown.
  
• I baked on a pizza stone set to 240, down to 220.
  
• 
  
• You can then, as I did on the advice lva2410 , hot cut lengthwise, sprinkle with grated cheese, fold again and bake for 5-7 minutes.
  
• 
  

Note

The principle of preparation of this cake is like that of a regular focaccia, that is, the dough is kneaded, diluted, a rectangular non-thin cake is formed, after proofing it is smeared with olive oil, sprinkled with rosemary and sea salt, we make a number of grooves in it and send it to the oven.

But I needed a whole grain dough and at the same time, it should be quite fluffy.

[Alexandra]

Alexandra, but what does it look like to taste?

[kinski]

kinski ,

It is difficult to compare with something. A very strong aroma of rosemary with olive oil, so the taste is focaccia, unlike anything else. Very thick pizza-like crust, porous soft crumb and a delicate layer of cheese inside
Mine said that this is the most delicious bread that I baked and ordered a repeat

Thank you)) we will try))

Please write down if there is a big difference with white flour focaccia. As a diabetic, I, in principle, cannot try this.

Please write down if there is a big difference with white flour focaccia. As a diabetic, I, in principle, cannot try this.

Therefore, I wanted to know what it tasted like)) I just became interested in the diet that you advised ... today we go to the platypus for food ... I don't know now how to combine baking with a diet (((
And today I have the usual focaccia on the table))

Well why, just for the intensive period, bread is only the simplest of coarse flour with bran on water or whey. Of course tastier from the oven. There are enough recipes in the heading. And then you can have a little olive oil and some additives.

And if there is no whole grain flour, can it be replaced with ordinary flour + bran?

Yes, you can - it will also have a positive effect on the level of insulin (which is important for losing weight).

But the taste of whole grain flour is significantly different.

Check out my posts about whole grain breads - they have their own unique aroma and taste.

It is especially revealed during prolonged fermentation - for example, check out my rehearsal of Lionel Poliana's famous whole grain bread recipes or a whole grain version of bread that does not require kneading (New York, Bread Made in Bed)

Thank you ... tell me more, if it's not difficult, the proportions of flour and bran (until I found a whole grain), I want to put a New York one .. a printout has long been lying, I have to do it ...

I've never made white flour with bran instead of whole grain, made a combination of white, whole and bran.
I think if we are talking about the classic focacci recipe 3 cups of flour for 1 cup of water - even more than 1 cup can be replaced with bran. But let's start without extreme: replace a quarter of flour with bran. Watch the kolobok carefully :)

EXACTLY the taste will not be the same

Thank you ... but in focaccia the kolobok should not be very kolobok)))
hmm ... I only have oat bran "Mulin paras", wheat extruded, fiber and wheat crispy (((
which one will fit?

In general, I put 1/4 cup oat bran and 1/4 cup rye flour ... tomorrow I will report the result))

By the way, I thought to suggest adding a little rye flour - just a little, otherwise the taste will already be distinctly rye

The gingerbread man should be like whole-grain bread, uneven, bumpy, slightly smeared, but formed - not slurry

, and where is the yeast in the recipe? or not? something me

[SWIFTA]

SWIFTA, thanks for noticing!

Apparently, the yeast was gone when reworking into a new recipe form

Here is another recipe for whole grain focaccia, with rosemary - judging by it, 10 g of fresh yeast is needed, dry, I think, 1 tsp.
Whole grain focaccia with rosemary
Unfortunately, the recipe cannot be edited.

[Alexandra]

AlexandraThank you so much for the focacci recipe 🌹 This is one of the most popular bread recipes in our family. 🏆

🔗

[Erhan]

Erhan, good health to you and your family!