A twist on traditional focaccia, this recipe uses whole wheat bread for a more rustic flavor, but salty and oily in the best possible way, with unparalleled crunchiness. Topped with sea salt and fresh rosemary, it's a beautiful base for an appetizer, sandwiches or a light lunch with soup and salad.
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One of the yeasted wonders of the world
That's what I think about this Italian bread.
It's similar to a pizza but taller, with a crunchy golden-brown crust that is heaven.
There are several reasons to make focaccia with whole wheat, and the most important one is that it's as soft, crunchy and fabulous as its regular, all-white flour counterpart.
I can't find any excuse not to make and eat focaccia, as a general rule, especially now that I posted the overnight no-knead focaccia recipe, and even if the mandatory amount of olive oil used makes you lift an eyebrow.
FAQ
It can, and many times it is. But the toppings and thickness of the bread are very different.
That has to do with the yeast: it might've been old and lacked strength, it might've been a small amount so it didn't have enough rising power, or you may have forgotten to add it (it happens!). Unless you make a recipe that calls for a sourdough starter, you need to use yeast that is active.
Well wrapped in plastic, it can last 2 days at room temperature but might lose some of its crunchiness. After that, put it in the fridge. Or you can freeze it, well wrapped, for a month. Thaw at room temperature. Always warm it in a medium oven (350°F/180°C) for about 15 minutes before eating.
Step-by-step VIDEO
Ingredient list
- Whole wheat flour: make sure it's superfine so the texture of the focaccia is soft and not too rustic.
- Flour: use bread flour if possible. It has more gluten, a protein good for yeasted recipes because it creates the structure, the net that will hold the bread as it rises. All-purpose flour can also be used and works very well.
- Yeast: this recipe works with dry (instant or active dry) and fresh. I usually use dry because it keeps for a longer time in the refrigerator. All types will be explained in the recipe card so you can choose which one to use.
- Olive oil: this is essential for the flavor and texture of the focaccia, especially the top of the bread which will be incredibly crunchy. So use the best extra virgin one you can afford.
- Salt for the dough, and semi-coarse salt (like sea salt) for the topping: I use kosher salt for both. Don't sprinkle regular table salt on top.
- Water: it's the liquid ingredient.
- Herbs: fresh or dried. Traditional focaccia is made with rosemary, but fresh oregano and thyme also work very well.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to Make Sure Yeast Works
- Check expiration date: Replace if expired.
- Visual check: Should be beige to light brown and granular/powdery. Avoid if grayish, clumpy, or discolored.
- Smell test: Should have a mild, slightly sweet smell. Strong or unpleasant odors indicate it's bad.
Proofing test: Mix ½ teaspoon sugar in ¼ cup warm water (comfortable to touch). Sprinkle ½ teaspoon of dry yeast on top and stir gently. Wait 5-10 minutes until you start to see some activity. Fresh yeast will foam and bubble more while instant yeast bubbles less than active dry yeast.
Golden Rule: When in doubt, buy new! It's better to be safe than to have your baked goods fall flat and be inedible. You'll have to throw it out and start again.
Tips & steps to make focaccia
Though there are exceptions (like the No-knead French Bread recipe), making yeast doughs usually includes kneading them for a while, like 10 minutes by hand, and letting them rest before baking to allow the yeast and structure to develop and do their magic in the oven.
Focaccia is a very easy bread to knead and quite forgiving when it comes to proofing or doubling in size, so it's a great recipe to start your baking journey.
It's hard to mess up, but following instructions is still paramount.
You need to respect the fact that yeast has a process; you need a warm place to let it rise, do so in an oiled bowl, a preheated oven, and so forth.
Don't rush it, and you'll be fine even if it's your first time making it.
- By hand: use a large bowl, a wooden spoon (or a regular one) and my hands. For me, kneading by hand is one of the reasons I love to bake with yeast, especially with simple doughs like this one.
- With a mixer: you can use the bowl of a stand mixer to make the first part of the dough (and the dough hook to knead it) until you have a smooth, soft dough that leaves the sides of the bowl. It will be faster and take less arm muscle.
Whole wheat focaccia dough
- Pan: you can use a round or rectangular baking pan. The difference will be in height and sometimes how the bottom of the focaccia bakes. Some types of material give it a better color than others.
- Oil and salt: olive oil is non-negotiable when it comes to making this focaccia bread. And the best brand you can afford will give you the best flavor. The salt is also important and I love sea salt or kosher salt, coarser than regular table salt.
- Herbs: I used rosemary, but other fresh ones work, like thyme and oregano. Or a mix. Dried herbs can also be used.
Whole wheat dough
Due to the flour used, the dough will have some rusticity. When kneaded right, if you lightly press it, the dimples will stay in place.
Stretching
It will take a few minutes, as the dough is too elastic to stretch right after being kneaded. The way to do it is to stretch it without forcing it, letting it rest for several minutes in between stretches.
Dimpling
This is a key step so the oil can pool there and create the traditional crackly golden crust. What you do on the surface of the dough is crucial to making a good focaccia.
Oil and salt: olive oil is non-negotiable when it comes to making this focaccia bread. And the best brand you can afford will give you the best flavor. The salt is also important and I love sea salt or kosher salt, coarser than regular table salt.
Herbs: I used rosemary, but other fresh ones work, like thyme and oregano. Or a mix. Dried herbs can also be used.
Baking
- Pre-heated oven: This is crucial as the bread needs a hot oven to get that first boost and rise well. If you didn't remember to turn it on, do so and let the focaccia wait the ten or fifteen minutes it takes for it to come to the temperature in the recipe.
- Steam: Creating steam as you put the focaccia into the oven will help even more with that insanely crackly crust. If you don't, the focaccia bread will still be amazing, so don't fret too much about it. But if you're up to it, have ready a sprayer with water and squeeze it several times as you put the pan in the oven. The water will quickly evaporate, creating steam. Immediately close the door so it doesn't go out. You can also use half a cup of very hot or boiling water, and throw it quickly in the bottom of the oven, but this one is trickier.
- When is it done? It will turn golden brown and crisp, and the bottom will sound hollow when lightly tapped.
- Baking stone: I never baked it on a baking stone, but I know people who use it. They use a piece of parchment paper to stretch and dimple the risen dough instead of a baking sheet and use a pizza peel to slide the paper into the oven.
Dry and crusty
It will dry and puff and the oil will seep into the crust. That's what makes it so unbelievably crunchy. And the aroma in the kitchen is amazing, in case you're wondering!
Kitchen Notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Yeast:
Make sure it's active. To do that, put a pinch of active dry or fresh yeast, whichever you're using, in a small cup and add a few teaspoons of water. It should start to foam in a few minutes, or start showing a few bubbles or bulge a little. In short, it should not be the same way as when you started. For instant yeast, you have to add a few teaspoons of flour also, and sometimes wait a little longer until you start to see some activity.
Active dry yeast. This is the type I use because it's easy to store for a long time in the refrigerator and works very well every time. - Details: Baking with yeast is all in the details, so don't overlook them. By details, I mean use active yeast, use lukewarm water for the yeast mixture, proof in a warm place and use an oiled bowl, let it double in size. All of those words mean a lot and make sure you take them seriously. I added this bullet point because paying attention to those little words will make baking much easier and the results better.
- Toppings: play around with different herbs and other ingredients like kalamata olives, sun-dried tomatoes, sliced onion, and roasted garlic cloves. I sometimes add some tomato pesto and goat cheese, and you can probably get away with some tomato sauce if you like thick pizza, though it's not what is used. Let your imagination and palate try new combinations.
- Make ahead: I recommend making the focaccia and freezing it if you want to make it ahead of time. Always well wrapped, first in plastic wrap and then in aluminum foil.
A unique way to serve it
With roasted grapes and goat cheese. You can bake the grapes with the dough or bake them separately and add them when assembling the appetizer.
Roasted grapes: mix 4 cups seedless grapes (the sweeter, the better) with 1-2 teaspoons of olive oil. Bake for about 20 minutes in a 350°F/180°C oven until they begin to collapse and brown. Store in an airtight container in the fridge.
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Whole Wheat Focaccia Bread
Ingredients
For the focaccia:
- 1 teaspoon active dry yeast
- Pinch of sugar
- ¾ cup warm water
- ½ tablespoon olive oil
- 1 cup superfine whole wheat flour
- 1 ½ cups bread or all-purpose flour
- ¾ teaspoons salt
- ¼ cup olive oil
- 2 tablespoons fresh rosemary
- Sea salt, to sprinkle before baking
- Freshly ground black pepper
Instructions
For the focaccia:
- In the bowl of a stand mixer, stir 1 teaspoon active dry yeast and ¾ cup warm water with a pinch Pinch of sugar. Let stand for 5 minutes or until foamy.
- Add ½ tablespoon olive oil and 1 cup superfine whole wheat flour. Beat with a wooden spoon until blended, then attach to the mixer with the dough hook.
- Gradually add ¾ teaspoons salt and 1 ½ cups bread or all-purpose flour, ½ cup at a time, while mixing at medium-low speed.
- Knead for about 5 minutes and check to see if it needs more flour. It should be elastic and just a bit sticky.
- If it's pooling too much in the bottom of the pan or too wet, add more bread flour, by tablespoons, until you have a velvety dough that doesn't stick but is not stiff. I prefer to err on the wet side since focaccia doesn't have to be formed into any shape, and a too-stiff dough will mean a tougher bread.
- Coat a clean bowl with olive oil, transfer dough, turn to coat in the oil, cover and let rise until doubled at room temperature, about 1 to 1 ¼ hours.
- Oil two 9x13x2 inch baking pans. Preheat oven to 400ºF (200°C).
- Transfer dough to a barely floured board.
- Gather it and place it inside the pan. With oiled hands, press toward the borders until you fill the whole pan. If the dough resists, wait a few minutes and then stretch again with your fingers.
- Liberally sprinkle the dough with about ¼ cup olive oil, scatter 2 tablespoons fresh rosemary on top and sprinkle Sea salt and ground black pepper to taste.
- Let it rise, loosely covered with plastic wrap, until almost doubled, 35 to 45 minutes.
- Dimple the dough with your fingers, making indentations, and bake for about 20 minutes until golden and the top is dry and crusty. When tapped on the bottom, it should sound hollow.
- Let cool on a wire rack for 5 minutes, remove from the pan and transfer to a wooden surface.
- Cut into squares and serve. You can drizzle it lightly with olive oil and sprinkle with black pepper to taste.
Notes
Make sure it's active. To do that put a pinch of active dry or fresh yeast, whichever you're using, in a small cup and add a few teaspoons of water. It should start to foam in a few minutes, or start showing a few bubbles or bulge a little. In short, it should not be the same way as when you started. For instant yeast, you have to add a few teaspoons of flour also and sometimes wait a little longer until you start to see some activity.
Active dry yeast. This is the type I use because it's easy to store for a long time in the refrigerator and works very well every time. Freezing: I wrap it tightly, first in plastic and then in foil, and freeze it for a few months. Then, I defrost it in a low oven and cut it into squares or strips.
charlie says
i love it super quick and easy to make its delicious
jovaliquilts says
The first focaccia I have a vivid memory of eating was in Napa Valley during harvest season, and the grapes were baked with it. I could have made it the whole meal! Thanks for the recipe, I will definitely try it.
Laura (Tutti Dolci) says
Beautiful focaccia, I love your roasted grape topping!
Mary Hirsch says
This was an interesting Post. No, I am not in the habit of roasting my fruit but, like always, I will try anything. And, focaccia is always a treat for me, whether I make it myself or buy it at a bakery. I am trying to integrate whole wheat flour into more of my baking but need to spend a little more time in my kitchen before I get that every-changing formula perfected. Besides being delicious, your focaccia photographs were lovely.
Deb says
Roasting grapes makes them all the sweeter! Paired with feta atop the impressive focaccia I imagine every bite is just scrumptious!