Whole Wheat Focaccia Bread
Focaccia Bread warm out of the oven is hard to beat. It creates the best aroma floating throughout the house. I’ve only made focaccia a couple of times but I absolutely love it.
If you like this you may also like Rosemary Focaccia Bread or Yeast Rolls.
Whole Wheat Focaccia Bread ~ Delicious & Flavorful Homemade Bread
Focaccia is usually made with sweet onions, but I used my last whole onion for an amazing tomato sauce, so I used green onions along with some fresh rosemary. My Mom makes focaccia and serves it toasted with homemade ricotta. I think that would be the ideal snack. In fact that sounds so good I may have to make some myself.
Whole Wheat Focaccia Bread
adapted from King Arthur Flour 200th Anniversary Cookbook
Ingredients Needed:
for dough:
- warm water
- active dry yeast
- sugar
- olive oil
- unbleached white whole wheat flour (I used King Arthur Flour)
- salt
- all purpose flour
for toppings:
- cornmeal
- olive oil
- garlic clove
- green onions, chopped
- fresh rosemary, chopped
- coarse sea salt
How To Make:
Add warm water, yeast, sugar and 1/4 cup of olive oil to a large bowl.
Stir to combine and allow to sit 5 minutes or until yeast starts to bubble.
Stir in whole wheat flour and then stir in salt.
Stir in 1 cup of all purpose flour, adding 1/2 cup at a time until dough is no longer sticky.
Pour onto a lightly floured surface and knead, adding more flour as needed about 5 minutes.
Allow dough to rest 5 minutes.
Mix remaining 2 tablespoons olive oil with garlic clove that has been minced. Set aside.
Roll dough to about 1/2 inch thick into a rectangle.
Sprinkle a baking sheet with cornmeal.
Place dough onto baking sheet.
Using your finger or the round end of a wooden spoon, poke holes into dough about 1/4 inch apart.
Brush garlic-olive oil generously over dough.
Sprinkle over green onions, rosemary and sea salt.
Allow dough to rest 15 minutes while oven pre-heats to 425 degrees.
Bake for 17-20 minutes or until golden brown.
Serve warm or at room temperature.
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Whole Wheat Focaccia Bread
Ingredients
for dough
- 1 ¾ cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- ¼ cup olive oil
- 2 cups unbleached white whole wheat flour I used King Arthur Flour
- 1 tablespoon salt
- 2-3 cups all purpose flour
for toppings
- 2 tablespoons cornmeal
- 2 tablespoons olive oil
- 1 garlic clove
- 3 green onions chopped
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon coarse sea salt
Instructions
- Add warm water, yeast, sugar and ¼ cup of olive oil to a large bowl.
- Stir to combine and allow to sit 5 minutes or until yeast starts to bubble.
- Stir in whole wheat flour and then stir in salt.
- Stir in 1 cup of all purpose flour, adding ½ cup at a time until dough is no longer sticky.
- Pour onto a lightly floured surface and knead, adding more flour as needed about 5 minutes.
- Allow dough to rest 5 minutes.
- Mix remaining 2 tablespoons olive oil with garlic clove that has been minced. Set aside.
- Roll dough to about ½ inch thick into a rectangle.
- Sprinkle a baking sheet with cornmeal.
- Place dough onto baking sheet.
- Using your finger or the round end of a wooden spoon, poke holes into dough about ¼ inch apart.
- Brush garlic-olive oil generously over dough.
- Sprinkle over green onions, rosemary and sea salt.
- Allow dough to rest 15 minutes while oven pre-heats to 425 degrees.
- Bake for 17-20 minutes or until golden brown.