Whole Wheat Focaccia

Who’s ready to bake bread today?

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I promise you – this is an easy one. No rolling, no three hour rising time, no shaping into a pretty loaf.

If you want to try baking with yeast, focaccia is the easiest place to start.

Since it’s a flatter bread, you don’t have to wait as long for it to rise or take the time to get it into the perfect shape or try to make those professional looking slits in the top of the loaf. Maybe my knives aren’t sharp enough, but mine never turn out how they’re supposed to.

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This focaccia is chewy and crusty and oily to the touch, thanks to a generous smear of olive oil and herbs before baking.

It’s also the perfect bread to have along side your meal, even on a weeknight. Quick and easy. Begging for you to add your favorite flavors.

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What are you waiting for? Your family or friends or roommate will think you’re a culinary genius and love you forever if you bake them some fresh bread

Just don’t tell them how easy it was.

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Whole Wheat Focaccia

Makes: 16 servings

Ingredients:

  • 1 cup all purpose flour
  • 2 cups white whole wheat flour or regular whole wheat flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 Tbsp active dry yeast
  • 1 1/4 cups warm water
  • 5 Tbsp olive oil, divided

Directions:

  1. In the bowl of a stand mixer (or in any large bowl), mix the all purpose flour, sugar, salt, and yeast.
  2. Mix in the warm water and 3 Tbsp olive oil until dough is moist.
  3. Stir in 1 1/2 cups whole wheat flour and mix dough until it starts pulling away from the sides of the bowl.
  4. Remove the dough and knead in the last 1/2 cup of whole wheat flour.
  5. Form the dough into a ball, cover it and let it rest for 5-10 minutes.
  6. Preheat oven to 375 degrees and either grease your baking sheet or lay a sheet of parchment paper on your baking sheet.
  7. Place dough on baking sheet/parchment paper and pat out with your hands, until the dough is about 1/2 inch thick.
  8. Cover the dough with a towel or plastic wrap and place it in a warm place for about 30 minutes to let it rise.
  9. Uncover dough and poke holes in it either with your index finger or the end of a spoon.
  10. Brush on the remaining olive oil and sprinkle on your herbs of choice (I used an Italian seasoning blend with this batch).
  11. Bake at 375 for 20-25 minutes or until golden.

37 Responses to “Whole Wheat Focaccia”

  1. #
    1
    The Teenage Taste — May 26, 2011 at 11:03 am

    I love focaccia bread. I used to make it all the time and just forgot about it recently. My favorite toppings were always minced garlic and fresh rosemary. Mmmm…

    • admin replied: — May 26th, 2011 at 11:05 am

      I love rosemary – we bought some plants a few weeks ago, and I can’t wait to make some bread with it.

  2. #
    2
    VeggieGirl — May 26, 2011 at 11:11 am

    Looks amazing! I’ve only baked bread once in my life (challah) and it was DIFFICULT! Haha :D Maybe I’ll try it again someday.

    • admin replied: — May 26th, 2011 at 11:16 am

      you should definitely try some different ones :) some are so easy! I still haven’t tried challah

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    3
    Spiceaholic — May 26, 2011 at 11:57 am

    Oooh this is perfect for a baking novice like me!

    • admin replied: — May 26th, 2011 at 11:59 am

      :) let me know if you try it! It would be fun to make this with Indian spices, too.

  4. #
    4
    Jenny W (The Housewife Project) — May 26, 2011 at 12:09 pm

    I love easy bread recipes. I’m printing this one out so I remember to try it….with fresh rosemary for my kids who love the rosemary bread at the store!

    • admin replied: — May 26th, 2011 at 12:10 pm

      This would be a fun one to make with your kids – they can do all the poking on the bread :) And fresh rosemary would be perfect! I can’t wait to use it on this, too.

    • Faith @ lovelyascharged replied: — May 26th, 2011 at 12:59 pm

      Rosemary bread is my favorite too! I’ll definitely try it with a pinch of fresh rosemary :)

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    5
    Honestly Good Food — May 26, 2011 at 12:25 pm

    I do a version of this, with the addition of sundried tomato in the indentations, delicious!

    • admin replied: — May 26th, 2011 at 12:25 pm

      that’s a great idea!

  6. #
    6
    Erica — May 26, 2011 at 1:03 pm

    owwwww! Focaccia is one of my favorite breads to make! I love how you can add in herbs and alter the flavor how you like! So yummy.

  7. #
    7
    jenna — May 26, 2011 at 1:59 pm

    i’ve been looking for a good foraccia recipe! I also have a ton of ww flour as well! :) yayay!! on my to make list this weekend!

    • admin replied: — May 26th, 2011 at 2:02 pm

      yay! let me know if you make it!

  8. #
    8
    Kelly — May 26, 2011 at 2:58 pm

    I love foccacia. I have to say, my favorite one I’ve ever made was a recipe from cooking light. I posted about it here forever ago:
    http://pink-apron.com/2008/12/soup-and-homemade-bread-or-food-that-cheers-me-up/

    It’s pumpkin & walnut with Gruyere and it is so, so fantastic. The texture is incredibly soft and pillowy. I hear you on making the slits too. You DEF need sharp knives. With my old ones, they never turned out but when I finally invested in good knives…perfection.

    • admin replied: — May 26th, 2011 at 3:00 pm

      that one sounds delicious – and different! I’ll have to try it.

  9. #
    9
    Get Rid Of Stomach Rolls — May 26, 2011 at 3:27 pm

    Looks like a great recipe. I love whole wheat recipes. So healthy!!

  10. #
    10
    Tori (Fresh Fruition) — May 26, 2011 at 3:31 pm

    Fresh bread is the best! I’m always afraid I’ll mess it up if I try it, though. Haha!

    • admin replied: — May 26th, 2011 at 3:33 pm

      the ugliest loaves usually taste the best :) Seriously – we’ve eaten some really gross looking loaves of bread, but they are ALWAYS better than storebought.

  11. #
    11
    dev — May 26, 2011 at 3:49 pm

    this looks so yummy!
    thank you for the recipe! xoxox

  12. #
    12
    Sarah R — May 26, 2011 at 4:03 pm

    Love focaccia! It’s great for sandwiches too!

  13. #
    13
    Sommer@ASpicyPerspective — May 26, 2011 at 4:42 pm

    Wow, that looks delicious. And so much better for you than regular focaccia. :)

  14. #
    14
    natalie (the sweets life) — May 26, 2011 at 8:30 pm

    you’re having major success with bread lately! :) I haven’t made focaccia in way too long! yum!

    • admin replied: — May 26th, 2011 at 8:31 pm

      thanks! i was excited that this turned out so well :) It’s nice to not have to wait 3 hours for bread.

  15. #
    15
    Katie@Cozydelicious — May 26, 2011 at 8:55 pm

    I have never baked focaccia! I’m just realizing this – I must try your recipe. I looks wonderful!

    • admin replied: — May 26th, 2011 at 8:55 pm

      I hope you try it – it really is easy compared to other breads.

  16. #
    16
    Maris (In Good Taste) — May 26, 2011 at 9:29 pm

    I am ready to start baking!

    • admin replied: — May 26th, 2011 at 9:30 pm

      :) Get to it! I have plans to bake more bread this weekend.

  17. #
    17
    Julie @SavvyEats — May 27, 2011 at 1:26 am

    I lovvvve focaccia. WHY have I never thought to make it myself? This must be remedied

  18. #
    18
    sophia — May 27, 2011 at 3:38 am

    Brandi, you must read this article on the LA Times: http://www.latimes.com/features/food/la-fo-masterclass-20110526,0,1188913.htmlstory

    Focaccia, I die! I love them so much now, esp after trying a really really really good warm focaccia at an Italian restaurant.

    • admin replied: — May 27th, 2011 at 12:22 pm

      Thanks for the link! Yes, warm out of the oven is the BEST

  19. #
    19
    Lindsey @ Gingerbread Bagels — May 27, 2011 at 10:14 am

    I LOVE homemade bread and your focaccia looks so good. I haven’t made focaccia before but now I just have to! :)

  20. #
    20
    Shannon — May 31, 2011 at 2:50 pm

    wow i’m really behind, but i glad i clicked on this :) looks fantastic!!

  21. #
    21
    holly — June 6, 2011 at 3:20 pm

    want. want. want. really really really badly…

  22. #
    22
    Stacy Myers — June 7, 2011 at 1:16 am

    I make a lot of bread…..a lot. This is one of the best breads I’ve ever made! The taste and texture are just right.
    I made mine a tad bit thicker and used it for sandwiches. YUMMO!

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