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Whole wheat focaccia slices.
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5 from 5 votes

Foolproof Whole Wheat Focaccia (Overnight Recipe)

If you are looking for the perfect whole wheat focaccia bread recipe, look no further. This light and airy focaccia is delicious and irresistible!
Prep Time10 minutes
Cook Time20 minutes
resting time12 hours
Total Time12 hours 30 minutes
Course: Bread
Cuisine: Italian
Diet: Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: flake salt, focaccia, kosher salt, whole wheat
Servings: 20 servings
Author: Amy Sandidge

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.