Whole Wheat Focaccia with Cherry Tomato & Chorizo

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recipe by Supriya Kutty http://quichentell.com/

  • Time icon
    Total Time
    3hrs 55mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    328
based on 1 ratings

A focaccia is perfect for picnics, brunches, idle Sundays with friends, and even road trips. Ripe, red cherry tomatoes bursting with the summer sun teamed with hot and tangy chorizo make up the topping for this focaccia.

Inspired by: http://www.quichentell.com/whole-wheat-focaccia-with-cherry-tomato-and-chorizo/

recipe updated 14 Oct 2020

Ingredients

  • Active dried yeast icon
    Active dried yeast
    2 teaspoons
  • Water icon
    Water
    360 ml
  • Sugar icon
    Sugar
    1 tablespoon
  • Plain flour icon
    Plain flour
    195 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    4 tablespoons
  • Salt icon
    Salt
    1 ¾ teaspoons
  • Cornmeal icon
    Cornmeal
    85 g
  • Wholemeal flour icon
    Wholemeal flour
    260 g
  • Fresh rosemary icon
    Fresh rosemary
    2 teaspoons
  • Cherry tomatoes icon
    Cherry tomatoes
    405 g
  • Chorizo icon
    Chorizo
    285 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Large mixing bowl

Step preview

  1. Add active dried yeast and water to a clean large mixing bowl
  2. Stir
  3. Add sugar and plain flour to the dough
  4. Cover with plastic wrap
  5. Let rise - 45 min
  6. Add active dried yeast to a clean small bowl
  7. Mix in water to the yeast mixture
  8. Transfer yeast mixture to dough
  9. Add extra virgin olive oil, plain flour, salt and cornmeal to the dough
  10. Mix until combined
  11. Add wholemeal flour to the dough gradually
  12. Mix carefully until dough forms
  13. Turn out on lightly-floured surface
  14. Knead until soft - 8 min
  15. Grease a clean large mixing bowl
  16. Transfer dough to large mixing bowl
  17. Cover with plastic wrap
  18. Let rise - 1 hr 30 min
  19. Grease a clean baking sheet
  20. Line with parchment paper
  21. Turn out content of large mixing bowl onto baking sheet
  22. Flatten evenly
  23. Cover with kitchen towel - 45 min
  24. Add fresh rosemary and extra virgin olive oil to a clean saucepan
  25. Heat until warm to the touch and turn off heat
  26. Pre-heat oven - 220°C
  27. Add cherry tomatoes and chorizo to a clean medium bowl
  28. Place topping on bread
  29. Drizzle oil mixture with bread
  30. Season
  31. Bake until light golden - 25 min, 220°C
  32. Transfer baking sheet onto cooling rack
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