Whole wheat focaccia

Name: Whole wheat focaccia
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Water at room temperature 1.8 cups; Whole grain flour 2 cups; Manitoba flour 2 ½ cups; Brewer's yeast 1 tsp; Honey ½ tbsp; Extra virgin olive oil 2 tbsp; Fine salt 2 tsp; Extra virgin olive oil to grease the baking tray and the work surface to taste; Extra virgin olive oil 1 ½ tbsp; Coarse salt 4 tsp; Rosemary 2 sprigs

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391

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 391
Carbohydrates g 64.2
of which sugars g 3.4
Protein g 11.6
Fats g 9.7
of which saturated fat g 1.51
Fiber g 5.5
Sodium mg 1965

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Serving: 6
Cost: Low
Note plus 3 and a half hours of leavening

PRESENTATION

So, here's the thing: whole wheat focaccia is a total game-changer from the beautiful Liguria region. Seriously, it’s like a fresh twist on that classic Italian bread we all love. Really, it’s something special. Using whole wheat flour? Genius move. The bran and germ are still in there, adding flavor and a nice nutrition boost. When you take a bite, you'll notice how soft and fragrant it is—definitely has that rustic touch that makes it stand out.

Folks around Liguria say it's perfect for, well, just about anything. An afternoon snack? For sure. Part of a picnic or loaded with cured meats and cheese? Pretty much. The hearty texture from the whole wheat fills you up way more than regular white focaccia. And look, that nutty, earthy taste is just so so satisfying.

You might find it sprinkled with rosemary for that whole wheat focaccia with rosemary vibe. Truthfully, it pairs well with all sorts of toppings—or even plain. Just a drizzle of olive oil and you’re set. Want something simple yet special? This whole wheat focaccia fits the bill perfectly.

Plus, many people love how the golden crust gets kinda crispy while the inside stays moist and almost melts in your mouth. Compared to regular focaccia, the whole grain version feels a bit more rustic and hearty—like the difference between a plain roll and something homemade from the countryside.

In Liguria, folks enjoy cutting it into wedges for snacks or using it to scoop up salads and spreads—seriously good. You'll often see this whole grain focaccia in picnic baskets or at family gatherings. It holds up well and tastes great even after a few hours.

For anyone who enjoys classic flavors with a healthy twist, this is the easy whole wheat focaccia recipe that checks all the boxes. Rustic, fragrant, and packed with flavor. It’s a bread you’ll want to make again and again—whether you're keeping it simple or loading it up with toppings. No question.

INGREDIENTS

391

Calories per serving

Ingredients for a rectangular baking pan of 13.7x11 inches: Water 1.8 cups (420 g) - at room temperature; Whole grain flour 2 cups (250 g); Manitoba flour 2 ½ cups (300 g); Brewer's yeast 1 tsp (4 g); Honey ½ tbsp (10 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt 2 tsp (10 g); Extra virgin olive oil to taste - to grease the baking tray and the work surface

for garnish: Extra virgin olive oil 1 ½ tbsp (20 g); Coarse salt 4 tsp (20 g); Rosemary 2 sprigs

Preparation

How to prepare Whole wheat focaccia

To prepare the whole wheat focaccia, start by sieving the Manitoba flour into the bowl of the stand mixer 1. Then add the whole wheat flour 2 and the dried brewer's yeast 3.

Also add the honey 4 and start the machine equipped with a leaf hook at low speed. Gradually pour in the water (at room temperature) 5 until you get a homogeneous mixture 6. Then switch from the leaf hook to the dough hook and continue working the dough for 5 minutes.

Add the fine salt 7 and oil 8, continuing to work the dough at moderate speed for another 5 minutes. Then stop the mixer 9

and using a dough scraper transfer the dough onto a slightly oiled work surface 10; use the scraper to give reinforcement folds 11 by bringing the outer dough towards the center. Try to shape the dough into a spherical form; as it is very hydrated, you won’t be able to work it solely with your hands, so it will be necessary to use the scraper at this stage. We suggest not adding more flour at this stage to avoid compromising the dough's consistency. Then transfer it into a large bowl 12

and cover with plastic wrap 13. Let rise in the oven off, with the light on, for about 3 and a half hours until the dough has doubled in volume, then using the scraper again transfer it onto a slightly oiled work surface 14. Give more reinforcement folds 15

and transfer the dough into a rectangular baking pan 13.7x11 inches 16, slightly oiled, again using the scraper. Lightly oil your hands and spread the dough gently pushing it towards the edges 17 until it covers the entire surface of the pan 18.

Let it rest for 5/10 minutes, then create the classic dimples with your fingertips 19, pressing your fingertips into the focaccia. Sprinkle your whole wheat focaccia with oil 20 and coarse salt 21.

Add the sprigs of rosemary 22 and bake in a preheated static oven at 428°F for 40 minutes (we do not recommend baking in a ventilated oven). Once cooked, remove the whole wheat focaccia 23 and serve it as you like 24!