Burnt Wheat Focaccia Stuffed

Name: Burnt Wheat Focaccia Stuffed
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Burnt wheat flour 2 cups; Remilled durum wheat semolina 4 ¾ cups; Water 3.3 cups; Extra virgin olive oil 4 tbsp; Fine salt 4 ½ tsp; Brewer's yeast 1 tsp; Caciocavallo cheese 14.1 oz; Sun-dried tomatoes in oil 3.3 cups; Baked black olives pitted ½ cup; Extra virgin olive oil to taste

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831

Calories per serving

Vegetarian

Energy Kcal 831
Carbohydrates g 105
of which sugars g 7.5
Protein g 33.7
Fats g 30.7
of which saturated fat g 11.44
Fiber g 5.8
Cholesterol mg 45
Sodium mg 1946

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 8
Cost: High
Note + about 12 hours of leavening

PRESENTATION

Burnt wheat focaccia is a real gem in southern Italian food traditions. Seriously good stuff. In the beautiful region of Apulia, locals use 'farina di grano arso'—that’s burnt wheat flour—to give this stuffed focaccia recipe its bold, smoky aroma and deep, rich color. Pretty amazing, right? This flour has an interesting backstory. Originally, it was made by peasants collecting leftover wheat after harvest and stubble burning. And the result? A bread that’s wonderfully moist with a unique rustic taste you just can’t find in regular whole wheat focaccia. Really, you gotta try it.

This focaccia is packed with briny olives, chewy sun-dried tomatoes, and slices of caciocavallo cheese. As the cheese melts during baking, it turns the inside gooey and rich, making every bite feel like a trip back to traditional family tables in Puglia. Sounds delicious, right? While some folks like to switch up the filling with cherry tomatoes or anchovies based on availability, the classic combo always circles back to those smoky grains and melty cheese.

For those looking to savor a piece of the past or honor grandparents who remember these flavors, burnt wheat focaccia is much more than just a snack. It is a testament to how much taste you can derive from simple ingredients, especially when using these nearly-forgotten treasures from Puglian farms. Crafting a traditional Italian bread like this connects you to a time when meals were about what you could grow or source locally—each one with its own story. And listen, the tender crumb and crispy crust blend perfectly with the filling, offering a mix of tangy and sweet in every slice.

Compared to other focaccia variations, this one feels heartier. Plus, it has a strong sense of place—like it belongs in a stone farmhouse or at a bustling market stall. People are rediscovering these healthy focaccia recipes not only for their taste but for the stories and memories each loaf holds. Really, embracing old-school ways sometimes is the best path forward. So next time you are in the mood for something special, give burnt wheat focaccia a try. It's a delicious slice of history—and you'll love it.

INGREDIENTS

831

Calories per serving

Ingredients for a 12 x 16.5 inch focaccia: Burnt wheat flour 2 cups (250 g); Remilled durum wheat semolina 4 ¾ cups (750 g); Water 3.3 cups (800 g); Extra virgin olive oil 4 tbsp (60 g); Fine salt 4 ½ tsp (25 g); Brewer's yeast 1 tsp (5 g)

For the filling: Caciocavallo cheese 14.1 oz (400 g); Sun-dried tomatoes in oil 3.3 cups (200 g); Baked black olives ½ cup (100 g) - pitted

To oil the work surface: Extra virgin olive oil to taste

Preparation

How to prepare Burnt Wheat Focaccia Stuffed

To prepare the burnt wheat focaccia stuffed with olives and sun-dried tomatoes, start with the focaccia dough. In the stand mixer with the hook attachment, pour in the two types of flour 1 and add the yeast 2 and water 3, reserving just enough to dissolve the salt. Begin mixing.

Then pour into the mixer the salt dissolved in water 4 and 3.5 tablespoons of oil gradually 5. Continue mixing for about 10 minutes 6.

After this time, the dough will still be very soft and will not come off the sides of the mixer: with the help of a dough scraper, overturn the dough onto the well-oiled work surface 7 and work it by spreading it on the surface and then folding it onto itself first horizontally 8 and then vertically 9, until you form a bundle.

Turn the dough bundle smooth side up 10 and transfer it to an oil-greased bowl, and cover with plastic wrap 11. Let it rise at a temperature of 82°F for 1 hour, then transfer it to the fridge overnight. After the rising time, the dough will have puffed up nicely 12. Keep it at room temperature for a couple of hours before using it.

After the time has passed, with the help of a dough scraper, divide the dough into two parts, one slightly larger than the other 13. Brush oil onto the baking sheet that will hold your focaccia 14, take the larger half and transfer it onto the oiled sheet 15.

Oil your hands as well 16 and spread the base of the focaccia by pressing the dough with your fingers towards the edges of the sheet 17, until it covers it. Distribute the sun-dried tomatoes on the spread base 18.

Cut the caciocavallo cheese into cubes of about 1/2 inch 19 and distribute them on the focaccia 20. Lastly, add the pitted olives 21.

Now take the smaller half of the dough that you set aside. On the oil-greased work surface, spread the dough with your hands 22, and once stretched, lift it and lay it on the sheet 23, gently spreading it to cover the filling 24.

Drizzle a little oil (the remaining 2 teaspoons) over the surface of your focaccia 25 and bake it for 40 minutes in a static oven preheated to 374°F. Remove the burnt wheat focaccia stuffed with olives and sun-dried tomatoes from the oven 26 and cut it immediately into squares 27!

Storage

The burnt wheat focaccia should be cut into squares just out of the oven. It can be stored in the fridge well covered for up to 2 days: remember to heat it in the oven before enjoying. It can be frozen.

Tip

If you prefer to soften the intense flavor of the burnt wheat focaccia stuffed with olives and sun-dried tomatoes, you can replace the caciocavallo cheese with pizza mozzarella cubes. The beauty of fillings is that you can enclose the most varied fillings within the dough: follow your taste, and you won't go wrong!

For the translation of some texts, artificial intelligence tools may have been used.