Simple Wholemeal Focaccia Bread

This simple Focaccia bread is just twisted with some wholemeal flour to make it that tiny bit better.
It is still lovely and soft, but have a little bit ticker “construction” if I can say so. You can add some fresh cherry tomatoes, rosemary, garlic, just sprinkle some sea salt or feta cheese or olives. Completely up to you what suits you best :)

Original recipe comes from Thermomix :)

Ingredients:

200g of fine grounded semolina

350g of lukewarm water

@7-10g of dry yeast

1x teaspoon of sugar

@2x teaspoons of sea salt or freshly ground salt

400g of wholemeal flour

a bit of olive oil

anything you wish to add on top then is extra.

In a big bowl add all your dry ingredients and then add your water and start making the dough. After around 5-10mins you should have a lovely consistency of a dough that is elastic and easy to peel of your hands.

Cover with a cling film and leave under the blanket in a warm place for around 30-45mins.

After that time preheat your oven to 220C degrees.
Take a tin/stone type baking tray and cover with olive oil, then move your focaccia dough and cover with whatever you wish on top and bake for 10mins. Then reduce the heat to 200C degrees and bake for another 25-30min, serve as an addition to the meal hot or cold.

Enjoy!