Whole Wheat Focaccia Bread
Soft and fluffy whole wheat focaccia bread made with olive oil and simple ingredients — a hearty homemade Italian bread perfect for sandwiches, soups, or dipping.
Servings: 6 portions
Calories: 401kcal
Equipment
Ingredients
- 4 cups Whole Wheat Flour
- 1 package Instant Yeast ¼ oz (7g)
- 1 ⅔ cups Warm Water
- 2 teaspoon Sugar
- 6 tablespoon Extra-Virgin Olive Oil plus more for topping
- 1 teaspoon Salt
Instructions
- 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.
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.
Nutrition
Calories: 401kcal | Carbohydrates: 59g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 390mg | Potassium: 292mg | Fiber: 9g | Sugar: 2g | Vitamin A: 7IU | Calcium: 28mg | Iron: 3mg
