100% Whole Grain Tomato Basil Focaccia. Whole Wheat Tomato Basil Foaccia bread Recipe. Use other herbs like rosemary or thyme. Vegan Soy-free Recipe Makes a 9 by 5 inch 1.5 inch thick focaccia.
You know, we have been cooking for like 4 and then 6 people in the last month. So there is this adjustment period now, where I am trying to get back to cooking for 2. There is so much leftover food. 🙂
Ok, finally I got around to baking bread which does not fall in the category of everyday Sandwich loaf. 🙂 I made a Sandwich loaves twice a week last month, since Dad took a liking to them. I decided to eliminate processed flours from today’s bread. This focaccia is 100% stone ground organic whole grain Wheat and Spelt focaccia. Topped with juicy Cherry tomatoes and basil! Use fresh Basil for best results.
Knead up the dough, dimple it, add olive oil and toppings and done. One airy soft bread.
Another delicious Focaccia – this Quinoa Olive Focaccia with Za’atar.
For more Vegan yeast Breads, see here.
Glutenfree Zucchini Focaccia here and Focaccia style Pizza crust here.
Before I forget, thank you Buzzfeed for featuring my Chickpea Millet Chard Bake in How to eat more Veggies for breakfast round up. (of course, there are loads of eggs in the round up, but quite a few vegan and easily vegan options too!)
And also the Dal Hummus Pizza in Ways to eat Hummus all day long 😉
Here is a random fact about me. I actually do not eat hummus much, like maybe once in a few months. hmm, I wonder why. Maybe because there is always a other beany options available if I am eating Indian food.
Another random fact, I do not like deadlines. If there is a date or a time fixed for anything, like finishing up some recipe posts before a date, or hosting a large party, I get too antsy and my brain shuts down. All the creative energy goes on a vacation. No wonder I cannot plan an e-book. That will put a somewhat deadline and no recipes will come out of my head. hmmph.
In other news, what I would like to try next.. Kale-nola! Kale in granola.
And a wonderful guide to Fresh herbs and how to use them by Dreena.
Steps:
Proof the yeast with maple syrup, molasses and yeast.
Knead into a soft dough.
Let it rise for 1.5 hours until doubled.
Punch down and press into the bread pan. Let rise for 20 minutes. Then poke holes into the dough.
Top with Olive oil, tomatoes, sea salt and basil.
Let rise for 20 minutes.
Bake in pre-heated 350 degrees F.
Cool, slice and serve with olive oil, hummus or favorite dips.
100% Whole Grain Tomato Basil Focaccia. Vegan Recipe
100% Whole Grain Tomato Basil Focaccia. Whole Wheat Tomato Basil Foaccia bread Recipe. Use other herbs like rosemary or thyme. Vegan Soy-free Recipe Makes a 9 by 5 inch 1.5 inch thick focaccia
Servings: 6
Calories: 155kcal
Ingredients
- 1/2 cup (125 ml) water
- 2 teaspoons maple syrup
- 1 teaspoon molasses
- 1.5 teaspoons active yeast
- 1/2 cup (60 g) spelt flour
- 3/4 cup (90 g) whole wheat flour
- 1/2 teaspoon (0.5 teaspoon) fine sea salt
- 1-2 tablespoons (1 to 2 tablespoons) Extra virgin Olive oil
Topping
- 1-2 Tablespoons (1 to 2 Tablespoons) Extra virgin Olive oil
- sliced cherry tomatoes
- finely chopped fresh basil or dried basil
Instructions
- In a bowl, add warm water, yeast, maple syrup and molasses. Mix and let the yeast activate and and get frothy for 10 minutes.
- Add the rest of the ingredients and knead for 5-6 minutes.
- Add a tablespoon or so more water or flour, if needed to make a soft to touch dough.
- Spray water on top, cover the bowl with a damp towel and Let the dough rise for 2 hours or until doubled.
- Punch dough down and shape to fill the pan. I used 9 by 5 inch pan. Push or stretch the dough into the pan.
- Spray water on top and let the dough rise for 15 minutes in a warm place.
- Dimple the dough using fingers, Push all the way through the dough.
- Pour olive oil on the dimples. Top with fresh or dried basil and sea salt. then top with sliced cherry tomatoes.
- Let rise for another 20-30 minutes or until doubled.
- Bake in preheated 350 degrees F / 180ºc for 25 minutes.
- Or for a crisp crust, preheat the oven to 450 degrees F / 220ºc, then reduce temperature to 400 F / 200ºc and bake 20 minutes.
- Cool, slice and serve with olive oil. Serve as a side with pasta Or slice horizontally and make a Basil, Lettuce, Tomato, Balsamic grilled Tofu Sandwich
Notes
nutritional values based on one loaf
Nutrition
Nutrition Facts
100% Whole Grain Tomato Basil Focaccia. Vegan Recipe
Amount Per Serving
Calories 155 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 200mg9%
Potassium 149mg4%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 155IU3%
Vitamin C 5.4mg7%
Calcium 13mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Happys Cook says
August 21, 2013 at 9:37 amlovely focaccia… Nice clicks..
coconutandberries says
August 21, 2013 at 1:52 pmThis looks great Richa. I love that you didn’t use any white flour, and it doesn’t look like the texture is compromised at all.
There’s something so satisfying about baking with yeast I find!
Richa says
August 28, 2013 at 7:31 pmYes, baking is my stress releiver. esp baking breads!
Caitlin says
August 21, 2013 at 2:10 pmthis bread looks so light and moist! i love the tomatoes on top, it makes the bread look so summery and beautiful.
ps- i hardly ever eat hummus either! i don’t know why. maybe it’s because i don’t like the storebought stuff and never get around to making my own(i never seem to have tahini on hand!).
Richa says
August 28, 2013 at 7:32 pmI know right. i dont like the store bought hummus too! when i do make it at home i skip the tahini since i dont have it on hand too:)
Jodie says
October 2, 2014 at 6:10 amIf you have cashew butter on hand, it works fantastically in hummus! I never have tahini either 🙂
Jodie says
October 2, 2014 at 6:14 amOops. I didn’t think my comment went through as I received a “You’re posting comments too quickly. Slow down”. Sorry about the double comments 🙂
Dixya says
August 21, 2013 at 2:47 pmtomato basil are my two favorite flavors this summer. Thanks for the whole grain recipe and few other round ups:)
Richa says
August 28, 2013 at 7:32 pmtomato and basil can make everything better:)
veganmiam.com says
August 21, 2013 at 8:16 pmBeautiful focaccia! It’s one of my favorite kinds of “bread” dishes, especially in bakeries! That looks delicious!
Richa says
August 28, 2013 at 7:32 pmmine too:)
Vimitha Anand says
August 21, 2013 at 9:15 pmVery healthy foccacia
Annie says
August 22, 2013 at 4:15 pmLove the little dimples in there ;-). Focaccia is one of my favorite breads not only because it’s delicious, but it’s easy-peasy to put together.
The Peace Patch says
August 23, 2013 at 9:42 pmSuperdeliciousness…focaccia must go on the weekend menu!
The only good thing about deadlines is that suddenly it seems easier to do all those other little projects that I’ve been avoiding. I think that’s how “spring cleaning” got invented. I’d much rather wash the windows and vacuum then do my taxes in April. 😉
Thanks for the recipe! Cheers!
Richa says
August 28, 2013 at 7:33 pmoh i blank out and procrastinate like anything if i have a deadline 🙂 i do much better without:)
Hannah says
August 24, 2013 at 1:14 amYou are truly the yeast-whisper! I’ve made focaccia plenty of times before, but never one nearly so picture perfect as this.
Evangelista Nick says
August 25, 2013 at 4:19 pmThe photos are perfect wallpapers!
Richa says
August 28, 2013 at 7:33 pmThanks you Nick:)
jess says
August 26, 2013 at 6:44 amThat looks and sounds (and smells) so legit! And inviting.
Sunday Morning Banana Pancakes says
August 27, 2013 at 4:29 pmI LOVE Foccacia and this looks like perfection!
Jodie says
October 2, 2014 at 6:12 amI never have tahini on hand either. Cashew butter works great! Your focaccia looks wonderful. I’m going to convert your recipe to use my wild yeast and give it a try 🙂
shawn says
November 9, 2014 at 3:31 pmI was just wondering if you could use 100% stone ground whole wheat flour instead of the other two flours and if so would that change any of the ratios. Also what would be the ratios say if you wanted to use a 8×8 baking pan, just so you could make more of the bread?
Thanks,
Shawn
Richa says
November 9, 2014 at 3:47 pmHi Shawn,
If you use all whole wheat flour, the bread will be quite dense. Spelt is a lighter whole grain flour it helps the bread be slightly more airy and not taste too wheaty. If you are fine with the dense breads, then use all whole wheat flour. Keep the dough on the soft and slightly sticky side and let it rise until it almost doubles before baking.
for an 8 by 8 or 9 by 9 inch pan, just double the recipe. Add less flour to begin with and add more untik you get a good soft dough.
Quynh-Anh says
July 22, 2015 at 5:46 pmHi Richa. I would like to make this bread but was wondering, if i doubled the recipe and placed it in an 8 by 8 inch pan, how long would you suggest I bake it for? Many thanks in advance.
Richa says
July 22, 2015 at 6:38 pm35 to 40 minutes.
Quynh-Anh says
July 22, 2015 at 7:26 pmExcellent. Thank-you so much for that super speedy reply. Will be making it tonight!
Warm regards from here down under (Melbourne, Australia)
P.S. I absolutely love your cookbook. In fact, it has born my love for Indian foods that have not only been veganised but also simplified.
Phillip says
March 5, 2016 at 12:43 amHow can this be modified to be a no-knead recipe?
Richa says
March 5, 2016 at 12:12 pmYou don’t have to knead the dough. just mix until it is well combined into a sticky dough, and let it rise. Then use some oil or flour to press it into the pan and follow the rest of the steps.
Shannon G says
August 20, 2019 at 7:24 pmHello! I’d love to make this for a vegan bake sale, but I’m wondering how long it can safely stay at room temperature (in either an unsealed paper bag, or a sealed plastic bag of some kind). Do you think it would be okay sitting on a table for most of the day? Would using tomatoes that had already been oven-dried make it safer?
Thanks!
Richa says
August 20, 2019 at 8:18 pmyes oven dried will be safer, or other dryish toppings like olives etc. Also whole grain breads will dry out if kept uncovered. Probably make with half all purpose andhalf wheat. and store in a covered container or plastic bag.
Shannon G says
August 21, 2019 at 8:07 amThank you so much! Can’t wait to try it.