This Whole Wheat Focaccia Bread is soft, fluffy, and full of rich, hearty flavor. Made with whole wheat flour, olive oil, and simple pantry ingredients, it has the classic airy texture of traditional focaccia while offering a slightly nuttier taste and more rustic character.
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Even though whole wheat dough can sometimes become dense, this recipe is designed to stay light and tender thanks to proper hydration and olive oil. The surface becomes beautifully golden and crisp while the inside stays soft and chewy, making it perfect for sandwiches, dipping into soups, or serving alongside Italian meals.
For more Focaccia recipes, check out also this Onion Focaccia Bread or this Soft Pesto Focaccia Bread.
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🧾 Ingredients
- Whole Wheat Flour - Gives the focaccia a rich, nutty flavor and rustic texture. You can use either regular whole wheat flour or white whole wheat flour for a lighter taste.
- Instant Yeast - Keeps the recipe simple and reliable while helping the dough rise properly.
- Warm Water - Hydrates the dough and helps create the airy texture focaccia is known for.
- Extra Virgin Olive Oil - Essential for both flavor and texture. It keeps the crumb soft and creates the golden crust.
- Salt - Enhances flavor and strengthens the dough structure.
See the recipe card for quantities.
🥣 Variations
- Rosemary Whole Wheat Focaccia - A classic version with fresh rosemary and flaky salt.
- Tomato Focaccia - Add halved cherry tomatoes pressed into the dough.
- Olive Focaccia - Top with olives for a Mediterranean-style version.
- Garlic Herb Focaccia - Brush with garlic oil before baking.
- Seeded Focaccia - Sprinkle sesame, sunflower, or pumpkin seeds on top.
📋 Instructions with Photos
Step 1. Add all the ingredients in a bowl or in the stand mixer bowl.
Step 2. Add the warm water, then start mixing with a spoon or the dough hook of the stand mixer.
Step 3. Adjust the water quantity if the dough is too dense, until you get a soft, sticky dough.
Step 4. Let it rise covered in a warm spot for about 2 hours.
Step 5. Stretch the dough in an oiled baking pan and let rise another 30 minutes.
Step 6. Drizzle the surface with olive oil and punch holes with your fingers. Sprinkle with salt and bake.
🍽 Serving Suggestions
Serve this whole wheat focaccia bread warm or at room temperature with olive oil for dipping, soups, salads, or antipasti.
It pairs beautifully with:
- Italian soups and stews
- Cheese boards
- Sandwiches and panini
- Pasta dishes
- Grilled vegetables or meats
It's also delicious toasted the next day with butter or ricotta.
❄️ Storage & Reheating
Room Temperature: Store covered for up to 2 days, though the consistency may change the next day. I recommend freezing the same day to keep the best consistency.
Freezer: Freeze sliced focaccia for up to 2 months and thaw before reheating.
Reheating: Warm in the oven for a few minutes to restore texture. Or thaw/reheat quickly in the microwave for a soft and moist texture.
💭 Recipe FAQs
Not if properly hydrated and allowed enough time to rise. This recipe stays soft and airy.
Whole wheat flour absorbs more liquid, so the dough should remain slightly sticky.
No, focaccia dough can easily be mixed by hand.
⭐ Top tip
Use wet or lightly oiled hands when stretching the dough into the pan. Whole wheat focaccia dough can be sticky, and this prevents adding excess flour that could make the bread dense.
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📖 RECIPE
Ingredients
Equipment
Method
- In a large bowl or in the stand mixer bowl, add flour and salt, then add the warm water, yeast, sugar, and olive oil.
- Mix on low with a dough hook until a soft, sticky dough forms. Add more water if the dough is too dense.
- Cover and let rise for about 2 hours, or until doubled in size. For a more airy texture, you can do a couple of stretch-and-fold during the rising time, but it's optional.
- Generously oil a baking pan and transfer the dough. Gently stretch the dough to fit the pan using oiled hands.
- Cover and let rise again for about 30 minutes.
- Drizzle the surface of the focaccia with olive oil and dimple deeply with your fingers. Add a sprinkle of sea salt or more toppings of your choice.
- Bake at 220°C (425°F) for 25-30 minutes until golden brown.
- Let cool slightly before slicing and serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Video
Notes
- The dough should feel soft and sticky, not dry and dense. You may need to add more water, depending on the brand of flour used.
- Generously oil the pan to prevent sticking. Use good quality extra-virgin olive oil for the best taste.
- Don't skip the second rise for the fluffiest texture. Let the dough rise in a warm and covered place for the best result.
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