Whole Wheat Focaccia Recipe
Category: Bread & Baked Goods
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 420g |
| Whole wheat flour | 250g |
| Manitoba flour | 300g |
| Dry yeast | 4g |
| Honey | 10g |
| Extra virgin olive oil | 30g |
| Fine salt | 10g |
| Extra virgin olive oil (for greasing) | As needed |
| Extra virgin olive oil (for topping) | 20g |
| Coarse salt | 20g |
| Rosemary | 2 sprigs |
Instructions
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Prepare the Dough: Begin by sifting the Manitoba flour into the bowl of a stand mixer. Next, add the whole wheat flour to the same bowl, ensuring both flours are evenly combined. Stir in the honey, which will help activate the yeast, and begin mixing with the stand mixer on low speed.
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Activate the Yeast: In a separate small bowl, dissolve the dry yeast in the warm water (approximately 40°C/104°F). Add the yeast mixture to the flour mixture. Switch from the flat beater to the dough hook attachment on your stand mixer and knead the dough for about 5 minutes on medium speed. This will develop the gluten and help the dough come together.
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Add Salt and Knead: Once the dough begins to form a smooth ball, sprinkle in the fine salt and continue kneading for another 2–3 minutes until the dough is well mixed and elastic.
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First Rise: Lightly oil a work surface with a little extra virgin olive oil. Use a bench scraper to transfer the dough from the mixer bowl to the prepared surface. Form it into a ball, then cover it with plastic wrap or a clean kitchen towel. Place the dough in a warm, draft-free area, such as an oven with just the light on, and allow it to rise for about 3.5 hours or until it has doubled in size.
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Shaping the Focaccia: After the dough has risen, gently deflate it and transfer it back onto the work surface. Lightly grease a 35×28 cm (13.7×11 inches) rectangular baking pan with olive oil. Carefully transfer the dough into the pan, using your hands to gently stretch and spread it out to fit the shape of the pan. Be gentle so you don’t knock out too much air from the dough.
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Second Rise: Let the dough rest in the pan for 5 to 10 minutes to relax. Once it has rested, use your fingertips to press down into the dough to create the classic dimples for focaccia. These indentations will help hold the olive oil and other toppings.
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Add Toppings: Drizzle the dough with the extra virgin olive oil (about 20g), ensuring it pools in the dimples. Sprinkle the coarse salt evenly over the top, then arrange the sprigs of rosemary on the dough for a fragrant, herby touch.
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Bake the Focaccia: Preheat your oven to 220°C (425°F). Once the oven is ready, bake the focaccia for 20 to 25 minutes, or until it’s golden brown and crisp on the edges.
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Cool and Serve: Once the focaccia is baked to perfection, remove it from the oven and let it cool slightly in the pan before transferring it to a wire rack to cool further. Serve it warm or at room temperature as a delicious snack, side dish, or appetizer.
Tips for Perfect Focaccia
- Hydration: If the dough feels too dry during the mixing process, add a small amount of water, a teaspoon at a time, until the dough reaches a smooth, elastic texture.
- Olive Oil: The quality of your olive oil will make a significant difference in the flavor of your focaccia. Use a good extra virgin olive oil for the best results.
- Storage: Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage.
Enjoy this healthy, whole wheat focaccia as a perfect accompaniment to soups, salads, or as a sandwich base. Its airy texture, subtle sweetness from the honey, and fragrant rosemary make it an irresistible treat that’s sure to impress!
