Olive and Chickpea Wholemeal No-Knead Foccacia

Olive and Chickpea Wholemeal No-knead Focaccia

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I try and bake with wholemeal flour as much as possible and I’ve become accustomed to the flavour and texture. This focaccia could be made with 50% white flour or 100% white flour also (or whatever ratio you prefer). Although you would need to adjust your volume of water as wholemeal flour tends to soak up more than white flour.


400g wholemeal flour

1 1/2 cups tepid water (spring water is better than tap water due to the chlorine content of tap water)

2 tbsp olive oil

1 tbsp honey

1/2 cup chickpeas (ground with a mortar and pestle)

1 cup pitted kalamata olives (roughly chopped)

1 1/2 tsp instant dried yeast


mix the ingredients


Mix all ingredients together in a large bowl until the dough comes together. It should be a wet and sticky dough. Add more water if you think it’s necessary. I find too wet is better than too dry.

When the dough looks like it does below (it shouldn’t take long) cover with plastic wrap and leave to ferment for anywhere between one and four hours.

the dough

The dough is ready when it has doubled in size.

risen doughPress the dough out into a rectangle about one inch thick all over. Then leave to rest for another half an hour. Preheat your oven to its top temperature with a pizza stone inside.

flattened in to rectanglePlace dough on pizza stone in hot oven and bake for about 20 mins (until nicely browned). Brush the top with garlic-infused olive oil.

baked and brushed with garlic-infused olive oilYou can cut the focaccia while it is still hot, but bear in mind that it will be a bit doughier if you do. This is lovely served with soup.


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