Go Back
+ servings

Whole Wheat Focaccia

This recipe is done in less than 2.5 hours, is so rich in flavor and will quickly become your go-to focaccia recipe. It's fool-proof!
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:2 hours 30 minutes
Course: Appetizer, baking, Side Dish
Cuisine: Italian
Keyword: bread, focaccia, whole wheat
Servings: 8 servings

Ingredients

  • 3.5 grams active dry yeast 1 heaping teaspoon
  • 60 mL water, between 90-95°F 1/4 cup
  • 150 grams whole wheat flour 1 cup and 1 teapsoon
  • 240 grams bread flour 1 3/4 cup
  • 1 tablespoon Diamond Crystal kosher salt use 1/2 tablepsoon if using Morton's
  • 300 mL water, between 90-95°F
  • 1/3 cup high quality olive oil plus more as needed
  • 1 teaspoon flakey salt

Instructions

  • In the bowl of a stand mixer, whisk together the yeast and 60 mL of warm water. Let this sit for a few minutes until it is foamy.
  • Add in the whole wheat flour, bread flour, salt and water. Use the hook attachment of the mixer to mix the dough on medium-high speed for 10-15 minutes. This process will take a while, so don't worry! You will know the dough is ready when you can pull and stretch it from the hook. It should feel elastic and firm. If your dough needs a bit of help getting there, put the mixer on high speed for the last 1-2 minutes.
  • Lightly oil the sides of a large bowl. Add the dough to the bowl, loosely cover it with a lid or towel, and let it rise in a warm place for about 1 hour or until it is doubled in size.
  • When the dough is ready, pour almost all of the olive oil in a 10" cast iron pan, or a 9"x11" rimmed baking sheet. Add the dough to the pan. Lightly stretch it with your hands until it reaches the edges. Cover the dough with either a lid (leaving a loose crack if you do this) or oiled cling wrap. Let it proof another hour or until it has risen about 50% in size.
  • When the dough has about 20 more minutes of rising time left, preheat the oven to 425°F.
  • When the dough is ready, drizzle the remaining olive oil over the top. Use your hands to "dimple" the dough, forming your fingers into a claw-like shape and pressing into the dough, gently pressing in indents. Do this all the way down the pan.
  • Sprinkle the flakey salt on top of the dough, and then bake at 425°F for 25-28 minutes.
  • Remove from the oven when it's golden brown, and serve fresh!