Burnt wheat focaccia with cherry tomatoes

Name: Burnt wheat focaccia with cherry tomatoes
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Burnt wheat flour 1 cup; Remilled durum wheat semolina 2.3 cups; Potatoes 0.5 lb; Fine salt 4 ½ tsp; Brewer's yeast 1 ¼ tsp; Water 1.7 cups; Extra virgin olive oil 3 ½ tbsp; Pomodori di Pachino (cherry tomatoes) 2 cups; Extra virgin olive oil 1 ½ tbsp; Oregano to taste; Fine salt to taste; Extra virgin olive oil to taste

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448

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 448
Carbohydrates g 73.1
of which sugars g 3.4
Protein g 10.3
Fats g 12.8
of which saturated fat g 1.94
Fiber g 4.2
Sodium mg 1653

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 6
Cost: Average
Note more than 16 hours of leavening

PRESENTATION

Burnt wheat focaccia is a delicious twist on the classic Italian focaccia from the beautiful Puglia region. And you know what? What makes this version special is the burnt wheat flour, or farina di grano arso. It gives the bread this really smoky and toasty flavor you just don’t get in regular focaccia. Super unique. This ancient peasant technique is making a comeback, transporting you to the heart of the countryside with every bite. Seriously. Boiled potatoes mix into the dough—making it extra moist and soft, while olive oil gives that fluffy feel and crispy golden crust everyone loves. Sweet cherry tomatoes (those pomodorini pachino) on top, plus a sprinkle of oregano, add a tangy burst and fresh aroma.

So, while you might think you know your cherry tomato focaccia, this one’s got a rustic twist that’s unforgettable. And here's the thing, traditions like this aren’t just about ingredients—they’re about using what’s on hand to create something so so tender and satisfying. Across Puglia, you might see folks mixing in whole wheat for a heartier whole wheat focaccia. The burnt wheat adds such a cool, smoky edge that even simple toppings like tomatoes and oregano feel totally new.

It’s one of those foods that works as a snack, a side, or even the main dish, thanks to that mix of soft inside and crispy outside. A rustic bread recipe like this goes well with salads, cheeses, or just a drizzle of more olive oil. And listen, whether you’re into homemade focaccia bread or want to explore healthy focaccia variations, this version from Puglia offers something special. Really, it feels both old and new. Enjoy the rich flavors and textures of this unique Italian treat, and bring a piece of Puglia to your table with every bite.

INGREDIENTS

448

Calories per serving

Ingredients for a 12.5-inch baking pan: Burnt wheat flour 1 cup (125 g); Remilled durum wheat semolina 2.3 cups (375 g); Potatoes 0.5 lb (200 g); Fine salt 4 ½ tsp (25 g); Brewer's yeast 1 ¼ tsp (5 g); Water 1.7 cups (400 g); Extra virgin olive oil 3 ½ tbsp (50 g)

for dressing: Pomodori di Pachino (cherry tomatoes) 2 cups (300 g); Extra virgin olive oil 1 ½ tbsp (20 g); Oregano to taste; Fine salt to taste

for the work surface: Extra virgin olive oil to taste

Preparation

How to prepare Burnt wheat focaccia with cherry tomatoes

To prepare the burnt wheat focaccia with cherry tomatoes, first boil the potatoes in salted water for about 20 minutes 1, the cooking time depends on the size of the potatoes, if when pierced with a fork the potato slides off easily, they are ready. At this point, peel them 2, mash them with a potato masher 3 and let them cool slightly.

Meanwhile, in a stand mixer, pour the remilled durum wheat flour, the burnt wheat flour 4, the dry yeast 5 and start the mixer with the hook attachment, pouring almost all the water, at room temperature, gradually 6, keeping aside about 50 grams.

Once the dough has reached a solid consistency, add the salt dissolved in the previously reserved water 7, then add the oil 8 and knead for about 10 minutes. The dough will be very soft, but do not worry if it doesn't detach from the bowl, the important thing is that it is well kneaded 9.

At this point, add the previously mashed and now lukewarm potatoes 10, let the mixer run for another couple of minutes 11 and with the help of a bench scraper, turn the dough out onto a greased work surface 12.

Then give it some reinforcement folds by bringing the outer parts of the dough towards the center 13. Form a ball 14 and place it in a large bowl 15, cover everything with plastic wrap, then let it rise for about 1 hour in the oven with only the light on, after which place it in the refrigerator and let it rise overnight.

The next morning, take it out of the refrigerator and leave it again at room temperature for about 2 hours 16. Then, with the help of a bench scraper, turn it out again onto a greased work surface and give it some more folds 17. Form a ball and place it on an oiled baking pan 18.

With oiled hands, stretch the dough by pressing with your fingers until it covers the entire pan 19. Sprinkle the focaccia with oil 20, then wash the cherry tomatoes well and cut them in half 21.

Place them all over the focaccia, with the skin side up 22 and let rise again for an hour at room temperature. Finally, add the oregano and salt 23 and bake in a preheated ventilated oven for about 40 minutes at 375°F 24.

Storage

The burnt wheat focaccia with cherry tomatoes should be served freshly baked. It keeps in the fridge well covered for up to 2 days: remember to warm it in the oven before enjoying it. It can be frozen once cooked.

Tip

The burnt wheat focaccia with cherry tomatoes has little yeast, so a slow rise is necessary. If you want to skip the step in the refrigerator, you can leave your dough, still covered, at room temperature for about 4-5 hours, or until it has doubled in volume.

Curiosity

Burnt wheat flour originates from the rural tradition of collecting wheat grains left on the ground after the harvest and the burning of stubble. The wheat grains were collected, ground, and mixed with a part of white flour. When buying flour became easier for farmers, burnt wheat disappeared from consumption. Nowadays it is spreading again, although it is currently produced differently from the original, namely by taking advantage of toasting and not complete burning of the grain. However, what is obtained is still a flour with a very particular taste and dark color that characterizes the finished product.

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