Here is a wholemeal version of the focaccia overleaf. You can use any proportion of wholemeal flour to white, or you could use another type, too, such as farro (spelt) flour instead of the wholemeal. You could also incorporate this into the pizza rossa, swapping some of the white flour for wholewheat and carrying on with the tomato topping.
Put the water, yeast and sugar in a large bowl with 2 fistfuls of the white flour. Mix with electric beaters until smooth. Cover and leave for about 30 minutes, until it all froths up and looks foamy on the top. Add the rest of the plain flour, the wholemeal flour, half the oil and
Lightly oil a
Meanwhile, turn your oven to its highest temperature. In a small bowl, mix the remaining oil with
Put in the oven and bake for around 20–30 minutes (depending on the heat of your oven) until the bread is golden, a bit crusty here and there and sounds hollow when tapped. Remove from the oven and cool for a bit before cutting into pieces. This is best warm but can also be served at room temperature, or reheated.
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