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Whole Wheat focaccia bread seen on white parchment paper

Whole Wheat Focaccia Bread

Whole Wheat Focaccia Bread with herbs is a simple and easy bread that is perfect for any occasion, family dinner or best for a lunchbox or after school snacks.
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Course: Appetizer, Breakfast, Main Course
Cuisine: European, Italian
Keyword: After school Snacks, Baking, Bread, EasyBread, Eggless Bakes, Focaccia, Lunch Box, Picnic Recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 1 9*13 inch Loaf
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 2.5 Cups 420 grams - 14.8 Oz Whole Wheat Flour (Same cup measurement used for flour/All-Purpose Flour/Plain Flour/Maida - weight measurement might differ depending on flour)
  • 1 teaspoon dry yeast
  • 1 teaspoon salt -or to taste
  • 1 teaspoon Honey/Maple Syrup - or Sweetener of your choice
  • 1 tablespoon of Olive oil for dough
  • 1 Cup - 235 ml lukewarm water

Topping

  • 2 tablespoons of Olive oil for topping
  • Sea salt for topping
  • Few sprigs of Rosemary or oregano - Herbs of your choice
  • Tomatoes -onions or veggies as preferred.

Instructions

  • In a bowl add in the lukewarm water, sweetener and yeast.
    1 teaspoon Honey/Maple Syrup, 1 Cup - 235 ml lukewarm water, 1 teaspoon dry yeast
    yeast mixture
  • Let the yeast bloom. It should take around 5-10 minutes.
  • Once done, in a bowl of your stand mixer and in the flour, salt, olive oil and mix.
    2.5 Cups 420 grams - 14.8 Oz Whole Wheat Flour, 1 teaspoon salt, 1 tablespoon of Olive oil for dough
    Flour for focaccia bread with oil added
  • Now add the bloomed yeast mixture and knead the dough on slow initially.
    Yeast mixture added to the flour mixture
  • Once the mixture is completely mixed, increase the speed and knead for 8-10 minutes until the dough comes together.
    Ready dough
  • It is done when the dough is smooth and elastic.
  • Remove it on a surface top and form a ball shape.
    Dough ready to be proved
  • Place the dough in a lightly oiled bowl.
  • Cover and let it rise for 1.5-2 hours or overnight.
    The proved dough
  • Once done, Oil the baking sheet.
  • Using your hands shape the dough into a rectangular to fit the pan.
    Focaccia patted on a baking sheet
  • Try to be as even as possible. That is maintain the thickness throughout.
  • Let the dough rest again for 30-60 minutes or until double in size.
  • Once it is double in size, poke the dough with your fingers.
  • Drizzle a generous amount of oil and salt on it.
    2 tablespoons of Olive oil for topping, Sea salt for topping
    Oil and herbs drizzled on focaccia bread
  • Top it up with a topping of your choice.
    Few sprigs of Rosemary or oregano, Tomatoes
    Toppings tomato, cheese and onion drizzled on focaccia bread
  • Bake it in a preheated oven (200 Deg C/390 Deg F) for 20-30 minutes
  • Once done, remove and lightly brush it again with olive oil for better taste.
    Whole Wheat focaccia bread seen on white parchment paper
  • Cut and serve warm.

Notes

Standard US Cup size used.
Flour weight can be slightly up and down depending on the flour used.
Toppings of your choice can be used.
The dough can be kept in the fridge for a slow rise for up to 2 days.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu