100% Whole Wheat Focaccia Bread Recipe

Whole wheat focaccia is a soft and airy Italian bread with a golden crust and classic dimples on top. This version is made with whole wheat flour instead of maida ( all purpose flour ). And this is a simple and easy focaccia recipe that does not need overnight fermentation. The olive oil keeps the bread soft, while oregano and parmesan cheese adds flavour.

Whole Wheat Focaccia Bread

You all know my love for baking bread at home from my array of bread post in my blog. So far i have tried so many versions of bread like Whole Wheat Bread, Sandwich Bread, Multi Grain Bread.

Jump to:

• About Whole Wheat Focaccia Recipe
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
• 📖 Get Recipe

And I went a little fancy and made a Focaccia Bread. So far everything turned out so beautiful and they all been my favourite ones. 

About Whole Wheat Focaccia Recipe

I love making this homemade focaccia because it tastes best when served warm and fresh from the oven. You can serve it with soups, pasta, dips or use it to make sandwiches and toast.

Focaccia is a classic Italian bread that originated in Genoa, Italy. This classic bread is traditionally made with a yeasted dough and olive oil. It has a soft, airy texture with crispy edges. What makes it more special about this bread is that the signature dimples on top with flavourful olive oil. 

This whole wheat focaccia is my simple version of the classic recipe. I have replaced all purpose flour with whole wheat flour and the bread still turns out soft, light with a mild earthy flavour of whole wheat. 

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One of the best things about this recipe is that it does not require overnight fermentation. The dough is easy to prepare, rises well and can be done in under 2 hours. So, it is a good recipe to try when you want fresh homemade bread without waiting for too long. 

I have also kept the topping simple with olive oil, oregano and parmesan, but focaccia is very easy to customize. You can add roasted garlic, rosemary, thyme, olives, or cherry tomatoes to make it even more flavourful.

Freshly baked focaccia tastes best when served warm. Enjoy it with soups, pasta, salad, dips or use it as sandwich bread. Even the leftovers can be toasted and turn into crispy croutons. 

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Ingredients

• Whole wheat flour : Use good quality whole wheat flour for this focaccia. I used 100% whole wheat flour.
• Warm water : Warm water used to activate the yeast and prepare a soft dough. Make sure the water is not too hot, as very hot water can affect the yeast. 
• Dry yeast : Dry yeast helps the dough rise and gives the focaccia its soft, airy texture. You can substitute instant yeast for this recipe. 
• Salt : A pinch of salt added to balance the overall taste of the dough. 
• Sweetener : You can use either honey or sugar to activate the yeast. It also adds a little sweetness to the bread. 
• Olive oil : Olive oil is an important ingredient for making focaccia bread. It adds a rich flavour and soft texture to the bread. It also helps create the beautiful golden and crispy crust on top. 
• Oregano : Oregano adds a lovely herb flavour to the focaccia and pairs well with olive oil. 
• Parmesan cheese : Parmesan cheese adds a cheesy flavour to the focaccia bread. Sprinkle it over the top before baking for a delicious crust. 

Step by Step Pictures

Dry Ingredients

1)Take whole wheat flour in a bowl. Add salt to it.

2)Mix this really well and set aside.

Activating Yeast

3)Take warm water in a bowl, add in honey or sugar. This helps to activate the yeast faster.

4)Sprinkle the yeast over the warm water. Let this sit for 5 minutes until the yeast gets foamy.

5)Now the yeast is foamy.

Make Dough

6)Once the yeast is activated, add in wheat flour and salt.

7)mix well to a soft dough. The dough will be slightly sticky.

8)Now drizzle 1 tablespoon of olive oil and knead the dough once.

9)Now cover with a plastic wrap and put this somewhere warm till the dough is doubled in size. It will take around 1 to 2 hours.

10)Now you can see the dough has doubled in size.

11)Once the dough has doubled in size, knead the dough once to remove any excess air. Set aside.

Shaping Focaccia

12)Take a baking tray. I am using a glass baking dish. Add 2 tablespoon of olive oil in the baking tray.

13)Now place the dough in a greased baking dish, do not spread the dough.

14)Cover it with plastic wrap, set this aside for 1 hour, in which time the dough will spread on its own. In the last 10 mins of rising, preheat your oven to 190 degree C (374 degree F).

15)You can see now the dough has risen and spread on its own.

16)Now the dough must have risen well. Once it is well risen, dip your fingers in oil.

17)use your fingers to create some indention on the dough.

17)Now drizzle the holes with 2 more tablespoon of olive oil.

Baking Focaccia

18)The oil will go and sit in those holes making the bread super yummy and crispy.

19)Sprinkle top with some dried oregano and parmesan cheese.

20)Now place this into the preheated oven and bake for 20 minutes.

21)Remove the baked focaccia from oven and let it cool for 10 minutes in baking tray. once it is cooled, remove the bread onto a wire rack.

22)Slice and serve.

Expert Tips

• Focaccia dough should be soft and slightly sticky. Avoid adding extra flour, as it can make the bread dense. 
• Let the dough rise until it becomes puffy, light and doubles in size. This helps make the focaccia soft and airy. 
• Before baking, gently press the dough with your fingertips to create the deep dimples. Don't press too hard, otherwise it will flatten the dough. 
• Drizzle olive oil over the dimpled dough so it settles into the pockets.
• You can top the focaccia with herbs like rosemary, thyme, roasted garlic, olives, red chilli flakes or cherry tomatoes for extra flavour. 

Storage and Serving

Store the leftover wheat focaccia in an airtight container or wrap it well with cling wrap or foil. It stays fresh at room temperature for 1 to 3 days. For longer, refrigerate them for a week. 

Serve the focaccia bread warm with butter, garlic butter, hummus, or your favorite dip for a simple snack. Pair it alongside soups, salads, pasta or grilled vegetables, and chicken for a filling meal. 

FAQ 

Q. Can I make this focaccia without parmesan cheese ? 

Absolutely ! You can simply leave it out if you don't have it. Or you can also replace it with other cheese of your choice. 

Q. Why is my focaccia dense ? 

Focaccia can become dense if the dough has not risen properly or too much flour is added. Make sure the dough is soft and slightly sticky and allow it to rise until it becomes fluffy.

Q. Can I use other herbs in this recipe ? 

Yes ! You can use rosemary, thyme, red chilli flakes, oregano or any other herbs you like. 

Q. How can I make the focaccia crust crispy ? 

To make the bread extra crispy, add a generous amount of olive oil and make deep dimples in the dough before baking.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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