Equipment
Ingredients
Dough
- 250 g bread flour, unbleached
- 250 g whole wheat flour
- 400 ml warm water, 30°C/86°F
- 5 g instant yeast
- 10 g fine sea salt
- 10 g honey
- 30 ml extra virgin olive oil
Toppings
- 150 g fontina cheese, cubed
- 200 g cherry tomatoes, halved
- 5 g fresh rosemary, leaves picked
- flaky sea salt
- 30 ml extra virgin olive oil
Nutrition (per serving)
Method
In a large bowl, whisk together the warm water, yeast, and honey. Let stand for 5 minutes until slightly frothy to ensure yeast activity.
Add the bread flour, whole wheat flour, and fine sea salt. Mix with a spatula or your hand until no dry flour remains. The dough will be very sticky and shaggy; do not try to knead it smooth yet.
Cover the bowl and let rest for 30 minutes. After resting, perform a set of 'stretch and folds': grab the edge of the dough, pull it up, and fold it over itself. Rotate the bowl and repeat 4-5 times until the dough feels slightly tighter.
Drizzle the dough with a little olive oil to prevent sticking, cover tightly with plastic wrap or a lid, and place in the refrigerator for 12 to 24 hours. This cold fermentation develops flavor and relaxes the gluten.
Generously oil a 9x13 inch baking pan with olive oil. Transfer the cold dough to the pan. Gently stretch it toward the corners. If it springs back, wait 10 minutes and try again. Cover and let proof at room temperature for 2-3 hours until puffy and bubbly.
Preheat oven to 230°C/450°F. Ensure a rack is in the center position.
Drizzle the surface with remaining olive oil. Use your fingers to deeply dimple the dough, pushing all the way down to the pan. Press the halved cherry tomatoes and rosemary into the dimples. Sprinkle with flaky salt.
Bake for 18 minutes. The focaccia should be rising and setting but not fully browned.
Remove pan briefly from oven. Scatter the cubed Fontina cheese over the top. Return to oven and bake for another 5-7 minutes until the cheese is melted and bubbling, and the crust is golden brown.
Remove from oven and immediately transfer the focaccia to a wire rack to prevent the bottom from steaming and becoming soggy. Let cool for 15 minutes before slicing.
Chef's Notes
- Whole wheat flour absorbs more water than white flour. The 80% hydration in this recipe prevents the bread from becoming a 'brick,' but it makes the dough sticky. Handle with wet or oiled hands.
- Do not skip the cold fermentation. Whole wheat flour contains bran which can cut gluten strands; the long rest softens the bran and allows gluten to align passively.
- If you cannot find Italian Fontina, use Taleggio for a funkier taste or a mix of mild Provolone and Mozzarella for a classic melt.
- To ensure a crispy bottom, you can place the baking pan directly on a preheated baking stone or steel in the oven.
Storage
Refrigerator: 3 days — Reheat to refresh texture.
Freezer: 1 month — Wrap tightly in foil and plastic. Thaw before reheating.
Reheating: Bake at 175°C/350°F for 5-8 minutes until cheese bubbles.
