Home

Whole Wheat Rustichella

17/11/2023

The rustichella is a type of rustic focaccia, which can also be made with whole wheat flour for a version with a richer flavor and higher fiber content. Here’s how you can make a whole wheat rustichella:

Ingredients

  • 500 g of whole wheat flour
  • 300 ml of warm water
  • 7 g of dry yeast (or 20 g of fresh yeast)
  • 2 tablespoons of extra virgin olive oil, plus a little more for greasing
  • 1 teaspoon of fine salt
  • 1 teaspoon of sugar (optional, to activate the yeast)
  • Chopped fresh rosemary (to taste)
  • Coarse salt for garnish

Preparation

  1. Dissolve the yeast in a bowl with the warm water and the teaspoon of sugar. Let it rest for a few minutes until bubbles start to form on the surface, indicating that the yeast is active.
  2. In a large bowl, pour the whole wheat flour and make a well in the center. Add the oil, salt, and yeast-water mixture.
  3. Start to knead by gradually mixing the flour with the liquids, until you get a smooth and elastic dough. If the dough is too sticky, add a bit of flour; if it’s too dry, a bit of water.
  4. Transfer the dough onto a lightly floured surface and knead vigorously for about 10 minutes.
  5. Shape the dough into a ball, place it in a slightly oiled bowl, and cover it with a damp cloth or cling film. Allow to rise in a warm place free from drafts for about 1-2 hours, or until it has doubled in size.
  6. Once risen, spread the dough out on an oiled baking tray, shaping it into a focaccia about 2 cm thick.
  7. Allow the shaped focaccia to rest for another 20-30 minutes. In the meantime, preheat the oven to 200 °C.
  8. Before baking, sprinkle the surface with chopped rosemary and coarse salt, then drizzle with extra virgin olive oil.
  9. Bake in the hot oven for about 20-25 minutes, or until the rustichella is golden and crisp.
  10. Remove from oven and let cool on a wire rack before serving.

Curiosity

The whole wheat rustichella can be enriched by adding black olives, halved cherry tomatoes, or thinly sliced onions before baking. Moreover, by using whole wheat flour, you’ll get a focaccia with a high fiber content.