This flavorful whole wheat focaccia bread is what you get when you combine an easy and delicious yeasted bread recipe with the nutritious benefits of whole wheat. The golden brown crust and soft, chewy inside are what make this bread so irresistible.
With only four simple ingredients, I will teach you how to make the best whole wheat focaccia right in your own kitchen.
What is Focaccia?
Focaccia is a traditional Italian bread that resembles a thick pizza crust. It makes a wonderful side dish, especially when served with olive oil. Focaccia can also serve as a sandwich bread for hearty and elevated sandwiches like my fresh-tasting green goddess sandwich recipe.
Focaccia's most defining characteristic is its dimpled surface, which is caused by poking several divots into the bread before baking. The dimples not only help the focaccia to bake evenly but also allow toppings and seasonings to sink into the bread.
Why Whole Wheat?
Baking with whole wheat flour is an excellent alternative to all-purpose flour that comes with plenty of health benefits. Whole wheat flour is much more nutrient dense than plain flour, allowing for more fiber, vitamins, and minerals. These benefits can improve digestion, help regular blood sugar levels, and help you feel full longer. Whole wheat flour also has more complex flavors than white flour, giving your bread recipe a rich taste.
Does whole wheat affect baking?
Whole wheat baked goods have a distinct texture and flavor compared to baked goods made with white flour. However, whole wheat goods are often dense and require more leavening for a good rise. Additionally, whole wheat flour absorbs more liquid than all-purpose flour, so you may need to use more water when making bread with whole wheat flour.
Why You'll Love It
Versatile- This whole wheat focaccia can be used in various ways. It can be enjoyed as an appetizer, a side dish, and as sandwich bread. It can even be enjoyed by itself dipped in olive oil and sprinkled with freshly grated parmesan. It's an excellent bread to keep on hand because it's always a crowd pleaser.
Customizable- Focaccia is a very customizable bread. It can be topped with your choice of fresh herbs, flavored olive oil, and even cheese. Some people have even made beautiful artwork on their focaccia bread, arranging herbs, shallots, peppers, and olives to create scenes of blooming flowers, animals, and intricate patterns.
Family-friendly- This bread is simple to make and full of flavor that everyone will love. Beyond simply eating it, it's very easy and an excellent recipe to help get the little ones interested in baking. Kids will love mixing and then making dimples in the bread. It's the perfect combination of a fun activity and a delicious warm snack.
Ingredients
Active Dry Yeast - This is the easiest leavener for yeasted bread recipes. Alternatively, you can make this bread with a natural leavener using my sourdough focaccia recipe.
Whole Wheat Flour- I used spelt flour for this recipe. Spelt flour is whole wheat flour made from the entire grain. It's often compared to all-purpose flour except with a much more nutty and distinct taste.
Bread Flour - Many of my baked goods, including other bread recipes, are made with a mix of whole wheat flour and bread flour. This keeps the texture nice and fluffy while ensuring the taste is mild enough for those who may be new to enjoying whole-wheat bread.
Salt- I use kosher salt. Salt gives flavor to even the most simple of bread recipes and allows the natural flavor in the flour to shine. I like to sprinkle flake sea salt as a topping.
Water- Water is the main liquid used in this recipe. You can use filtered water or tap water, both will taste great. It will need to be heated around 110 degrees for the yeast to activate properly. Too hot of water will kill the yeast. I find that running your tap on hot for a minute or two warms it to just the right amount. When in doubt, check with a candy thermometer until you get the hang of it.
Olive Oil- This recipe requires a good amount of olive oil, so be sure it's a flavor you like. This is the time to break out the fancy olive oil because the subtle bitter and sweet flavors really make this focaccia bread so tasty.
Rosemary- Rosemary is traditionally used with focaccia bread because it adds a delicious, slightly bitter flavor that pairs well with the bread and olive oil. It also infuses the bread with a wonderful aroma.
How to make Whole Wheat Focaccia
Mix the dough
This is a no-knead bread, which means it is so easy to make. You don't need a mixer or anything fancy, just a bowl and spoon or spatula. Mix the dough until the flour is mixed in. This won't take much.
Rest the dough
- Okay, this is where the magic of no-knead bread happens. This is a cool rise to develop flavors and structure. Cover the dough with saran wrap and let the dough rise in the fridge for 12-20 hours.
Prepare for the final rise
- When ready the next day, spray your pan with pan release or butter. Then add in about ⅓-1/2 cup olive oil. I made my focaccia in 2 pans, so I used about ⅓ cup of olive oil in each. Just remember, this is not a low-fat bread!
- Gently turn out the dough onto the pan.
- Cover and let this rise at room temperature for 4-8 hours. The dough will have risen substantially and will be light, bubbly, and jiggly.
- Drizzle with ¼ cup of olive oil, sprinkle with salt and dimple.
Bake the whole wheat focaccia
- Bake at 425 degrees in a preheated oven.
- In the 2 pans, mine took about 20 minutes. If you are using a 9x13 pan, it will take about 25-30 minutes.
- Remove it from the oven and let it cool for about 15-20 minutes before serving.
Flavor Variations
There are so many ways to add flavor to your homemade bread recipes. While it's an absolutely delicious focaccia recipe on its own, you can easily dress up your whole wheat version of focaccia with added caramelized onions or sun-dried tomatoes. Alternatively, you can sprinkle on a generous helping of parmesan cheese, feta, a drizzle of honey, or even pitted black olives.
You can't go wrong with your method of bringing extra deliciousness to this. Feel free to make it your own or even serve it a different way every time you make it!
Storage and reheating
Store leftover focaccia in an airtight container or ziplock bag for 2-3 days. I like to store mine at room temperature, but if you live in a humid climate or would like it to last longer, you can refrigerate the bread and extend the freshness by 1-2 additional days. Just keep in mind that refrigerating bread can dry it out.
To reheat focaccia, place leftovers on a baking pan and brush lightly or spray with water. This will help it stay moist as it warms. Then, bake at 350 degrees for 5-10 minutes until warm and golden brown.
Tips and Substitutions
- Substitute spelt flour for red wheat, white wheat, or even kamut.
- Mix the dough until smooth and elastic but do not overmix because it can make it crumbly and dry.
- Don't add decorative toppings until the dough's final rises.
- Use high-quality olive oil for the best flavor.
- Enjoy alongside delicious spreads such as pesto and olive tapenade for a satisfying and delicious meal.
Whole Wheat Focaccia Bread
Equipment
- 1 mixing bowl
- 1 9x13 pan or 2- 9x9 pans
Ingredients
- 2 cups whole wheat flour I used spelt, but you can also use red or white whole wheat or rye.
- 2 cups bread flour
- 2 teaspoons instant or active dry yeast
- 2 ¼ cup tepid water
- 1 tablespoon dried or fresh rosemary
- 2 teapsoons kosher salt
- flake salt for topping 1-2 tablespoon
- olive oil for the pan and for brushing I used about ¾ cup for the 2 pans I made
Instructions
- Combine the flour, yeast, water, rosemary, and salt in a medium-sized bowl. Mix until all the flour is combined. You can use a spoon or a rubber spatula to do this.
- Cover with saran wrap and move this to the refrigerator to chill for 12-18 hours.
- The next day, remove it from the fridge. It will have risen and doubled.
- You can either use 1- 9x13 pan or 2- 9x9 inch pans. Spray the with pan release or brush with butter.
- Add in ⅓-1/2 cup of olive oil. I used 2- 9x9 pans and added ⅓ cup of olive oil to each. If you are using 1 pan, add ½ cup of olive oil to the pan.
- Either divide your dough in half and add it to each pan or add to 1 pan.
- Cover and let them sit at room temperature for 4-6 hours. Keep an eye on it. You want it to be bubbly and light. It will also have spread across and filled in the pan.
- Once it is risen and ready, preheat the oven to 425 degrees.
- Drizzle the focaccia with another ¼ cup of olive oil. Sprinkle with the flake salt or you can use kosher if you prefer. Dimple the top and move it immediately to the hot oven.
- Bake until it is golden brown on the top. Mine took about 17 minutes.
- Remove it from the oven and let it cool for about 5-7 minutes and then place it on a cooling rack. You can serve it right away or store it for later!
Video
Notes
- Substitute spelt flour for red wheat, white wheat, or even kamut.
- Mix the dough until smooth and elastic but do not overmix because it can make it crumbly and dry.
- Don't add decorative toppings until the dough's final rises.
- Use high-quality olive oil for the best flavor.
- Enjoy alongside delicious spreads such as pesto and olive tapenade for a satisfying and delicious meal.
Did you make this recipe? Let me know!