Multigrain Focaccia with Cherry Tomatoes: Authentic Italian Recipe with Caputo Flours

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Multigrain Focaccia with Cherry Tomatoes: Authentic Italian Recipe with Caputo Flours

Multigrain focaccia is a rustic and flavourful variation of the classic Italian focaccia, enriched with a blend of Caputo Nuvola, Caputo Manitoba Oro, and Caputo Cuor di Cereali flours. This soft, airy bread with a crispy crust is perfect as an appetiser, side dish, or light meal.

Recipe Details

  • Servings: 4 servings
  • Total Time: 4 hours
  • Prep Time: 3 hours 40 minutes
  • Cook Time: 20 minutes
  • Cuisine: Italian

Ingredients

  • For the Dough
  • 250g Caputo Nuvola Type “0” Flour
  • 150g Caputo Manitoba Oro Flour
  • 100g Caputo Cuor di Cereali Flour
  • 13g dry brewer’s yeast (or 7g common dry yeast)
  • 40g extra virgin olive oil
  • 15g salt
  • 350g water
  • ---
  • For the Topping
  • 50g cherry or date tomatoes
  • Salt to taste
  • Extra virgin olive oil to taste

Recipe Details

  • Servings: 1 tray (35×25 cm)
  • Total Time: 4 hours
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Rising Time: 3 hours
  • Cuisine: Italian
  • Difficulty: Easy
  • Cost: Budget-friendly

Instructions

1. Prepare the Dough

  1. In the bowl of a stand mixer fitted with a dough hook, combine the Caputo Nuvola, Caputo Manitoba Oro, and Caputo Cuor di Cereali flours with the yeast.
  2. Gradually pour in the water with dissolved salt while mixing.
  3. Once the dough starts forming and pulls away from the bowl (a sign of proper gluten development), slowly add the olive oil and knead until fully absorbed.

2. Knead and Rest

  1. Transfer the dough onto a lightly oiled work surface.
  2. Perform a series of folds: pull the edges of the dough towards the centre, cover with an overturned bowl, and let it rest for 15-20 minutes.
  3. Repeat this process twice more for a total of three rounds of folds.

3. First Rise

  1. Shape the dough into a ball and place it in a lightly oiled bowl.
  2. Cover with cling film and let it rise in a switched-off oven for 2.5 hours or until doubled in size.

4. Shape the Focaccia

  1. Generously oil a baking tray and spread the risen dough evenly, pressing with your fingertips to create dimples.
  2. Cut and gently squeeze the cherry tomatoes over the dough, letting the juice drip onto the surface.
  3. Distribute the tomatoes evenly and allow the dough to rise for another 30 minutes in the switched-off oven.

5. Bake the Focaccia

  1. Preheat the oven to 200°C (392°F) in static mode.
  2. Drizzle the surface with extra virgin olive oil and sprinkle with salt.
  3. Bake for approximately 20 minutes, or until golden brown.

6. Final Touch and Serving

  1. Once baked, remove the focaccia from the oven and drizzle with a final touch of olive oil.
  2. Serve warm and enjoy!

Tips for the Perfect Focaccia

  • Flour Selection: The combination of Caputo Nuvola, Caputo Manitoba Oro, and Caputo Cuor di Cereali flours enhances flavour and texture. Adjust hydration slightly if needed.
  • Kneading: Ensure proper gluten development by kneading until the dough is elastic and smooth.
  • Tomato Topping: Squeezing the tomatoes directly over the dough adds extra moisture and flavour.
  • Baking Tip: If you prefer a crispier base, place the baking tray on the lower oven rack for the last 5 minutes.
  • Resting Time: Allowing the dough to rise properly ensures a light and airy focaccia.

Enjoy your homemade multigrain focaccia with Caputo flours and cherry tomatoes, an authentic taste of Italian baking! ?✨