Whole Wheat Focaccia with Sardines, Tomato and Olives

Ingredients

• 280 gWhole wheat flour
• 120 gWheat flour
• 320 mlWater
• 7 gDry yeast
• 8 gSalt
• 40 gOlive oil
• 200 gTomato
• 80 gOlive
• 120 gSardine
• 2 cloveGarlic
• 2 gRosemary
• 1 gPepper

Instructions

1. 1

   Mix the dough

   • Dissolve yeast in lukewarm water
   • Mix flours with salt
   • Add liquids and olive oil and stir into a sticky dough
2. 2

   Let it rise

   • Rest the dough covered
   • Stretch and fold once halfway through
3. 3

   Prepare the pan

   • Grease a baking tray with olive oil
   • Transfer dough to the tray and gently stretch
   • Let the dough relax briefly, covered
   • Press the dough again to the edges
4. 4

   Slice the toppings

   • Slice tomatoes
   • Drain olives
   • Drain sardines and roughly break up
   • Finely chop garlic
5. 5

   Top the focaccia

   • Press deep dimples into the dough with fingertips
   • Distribute tomatoes, olives and sardines evenly
   • Sprinkle garlic and rosemary over the top
   • Drizzle with olive oil and season with pepper
6. 6

   Bake and rest

   • Preheat the oven
   • Bake until golden brown
   • Cool briefly and cut into pieces