Whole grain focaccia with rosemary

Focaccia is a delicious Italian flatbread made from wheat flour, water and olive oil. It can be prepared in different ways: thin and crunchy (like a pizza base) or bake an airy and soft bread. And today we have not only delicious focaccia, but also healthy - on whole grain flour!

In addition to olive oil, I suggest using fresh rosemary, which will add even more interesting and aromatic notes to the finished focaccia. Take sea salt for this cake and be sure to coarsely so that the crystals do not dissolve in the finished baking, but lie on the surface. From the specified amount of ingredients, two large and plump cakes weighing 390 grams each are obtained.

Ingredients

• Whole grain wheat flour (250 grams)
• Wheat flour of the first grade (220 grams)
• Water (300 milliliters)
• Olive oil (4 tablespoons)
• Fast acting yeast(1 teaspoon)
• Rosemary (2 branches)
• Sea salt(1.5 teaspoon)

Directions

1. To make this fragrant homemade tortilla, take two types of wheat flour (whole grain and first grade), water, olive oil, fast-acting yeast, a couple of fresh rosemary news and coarse sea salt. If you use dry yeast (also 1 teaspoon without a slide, which is 3 grams) or fresh / pressed / wet (you need exactly 3 times more, that is, 9 grams), pre-dissolve them in 100 milliliters (we take from the total amount) warm water and leave for 10-15 minutes. When the characteristic frothy cap appears, the yeast is awake and ready to go.
2. Sift two types of wheat flour into a suitable dish and add fast-acting yeast there. Mix everything thoroughly so that the yeast is evenly distributed over the flour.
3. We make a depression in the dry mixture and pour warm water into it, in which you need to dissolve half a teaspoon of sea salt. Pour 2 tablespoons of olive oil there. You can, of course, replace it with any other vegetable, but with olive the focaccia will be more aromatic.
4. We knead a soft and tender dough, which at the same time keeps its shape well and does not stick to the hands. If possible, use a kneader or bread machine. Round the dough and leave it in a warm place for 2 hours. When 1 hour has passed, gently knead the dough, round it and leave it to ferment again for another hour.
5. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread. After 2 hours, the dough will grow 2.5-3 times.
6. You can bake one large focaccia for the entire baking sheet, but I prefer to make 2 smaller ones. To do this, divide the dough into 2 equal parts and stretch them with our hands into flat rectangular cakes. The thickness of the dough should not be too small - ideally about 1 centimeter. We transfer the cakes to a baking sheet covered with baking paper and tighten with cling film (cover with a towel) so that the top does not wind up. We leave it for proofing for 30-40 minutes, and at this time we heat the oven (250 degrees).
7. When the cakes rise, we make a mixture for lubricating the blanks. To do this, mix 2 tablespoons of olive oil with 2 tablespoons of water (not included in the total), chat a little with a fork. We moisten our fingers in this chatterbox and make such indentations along the entire perimeter of the cakes (almost to the very bottom).
8. Put the remaining oil and water on the cakes, sprinkle with a tablespoon of coarse (!) Sea salt and fresh rosemary leaves.
9. We bake the focaccia in whole grain flour at 250 degrees for about 15-17 minutes. You can, of course, brown them well, but then the cakes will not be so tender and fluffy.
10. Cool the focacci on the grate to prevent condensation from forming from below. Undoubtedly, freshly baked bread should not be eaten warm, but it is so delicious! Cut the tortillas into portions and serve immediately, as the next day the crispy crust of the focaccia will disappear, as will the airy texture of the crumb.
11. Focaccia made with whole grain flour with rosemary turns out to be very aromatic and tasty. These flatbreads are great for first courses and can also be used to make simple sandwiches and multicomponent sandwich.