Whole Wheat Focaccia is a wholesome variation of the beloved Italian flatbread. Traditionally made with refined flour, focaccia is famous for its fluffy texture, dimpled surface, and aromatic olive oil infusion. By replacing refined flour with 100% whole wheat flour, this version becomes healthier, offering a balance of flavour, texture, and nutrition without compromising the authentic Italian taste.
Health Benefits of Whole Wheat Focaccia
Switching to whole wheat makes a big difference in your daily diet:
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Rich in Fiber – Supports digestion and keeps you fuller for longer.
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Lower Glycemic Index – Better for blood sugar management than refined flour.
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Packed with Nutrients – Contains iron, magnesium, B vitamins, and antioxidants.
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Heart-Healthy – Made with olive oil, which adds good fats and a rich aroma.
Ingredients That Make it Special
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Whole Wheat Flour – Adds a nutty, earthy taste.
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Olive Oil – Infuses flavour and keeps the bread moist.
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Yeast – Helps the dough rise for a fluffy inside.
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Fresh Herbs – Rosemary, thyme, basil or Mixed herbs for fragrance.
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Toppings – Cherry tomatoes, olives, Bell pepper, caramelized onions, garlic, or sea salt.
Taste and Texture
Unlike regular focaccia, which is very airy, whole wheat focaccia has a slightly denser crumb with a rustic feel. The crust turns golden and crisp, while the inside remains soft, chewy, and flavourful, making it ideal for dipping or sandwiches.
Serving Ideas
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As an Appetizer – Cut into squares and serve with balsamic vinegar and olive oil.
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With Soups & Salads – A hearty side for minestrone, tomato soup, or fresh green salads.
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For Sandwiches – Slice horizontally and stuff with grilled veggies, pesto, or cheese.
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Snack Time Treat – Enjoy plain or with flavoured butter, hummus, or tzatziki.
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Party Platter – A perfect addition to cheese breads and Mediterranean spreads.
Why It’s Great for Home Bakers
Whole Wheat Focaccia is a beginner-friendly bread recipe that doesn’t require special equipment. It’s forgiving, easy to knead, and can be topped creatively. Even if you’re new to bread baking, this recipe is achievable at home.
Whole Wheat Focaccia
Equipment
- 1 OTG
- 1 Baking pan
Ingredients
To make dough
- 2.5 Cups Wheat flour
- 2.4 tsp Dry yeast
- 1 tbsp Mixed herbs
- 1/2 tsp Salt
- 3/4 Cup Warm water
- 1/4 tsp Honey
Oil mixture
- 1/4 Cup Oil
- 4 Cloves Garlic Chopped
- 1/2 tbsp Mixed herbs
- 1/4 tsp Black pepper powder
- 1/2 tsp Salt
Instructions
Activating the Yeast
- In a bowl, add lukewarm water and sprinkle in the yeast. Add honey.
- Let it sit until the yeast activates and turns frothy.
- If the yeast doesn’t activate, discard it and start fresh.
Preparing the Oil Mixture
- Heat oil in a small pan and add chopped garlic. Sauté until fragrant.
- Stir in salt, mixed herbs, and black pepper powder.
- Mix well and keep aside – this will be used to flavor the focaccia.
Making the Dough
- In a mixing bowl, add whole wheat flour, salt, and herbs.
- Pour in the activated yeast mixture, half of the prepared oil mixture, and enough water to form a soft, pliable dough.
- Cover the dough with cling wrap and allow it to ferment.
- The dough usually doubles in about 30 minutes, but you can let it rest for up to 2 hours for better flavor.
Shaping the Dough
- Once risen, remove the cling wrap and gently punch down the dough.
- Transfer it to a greased baking pan.
- Press with your fingers to make small dimples on the surface.
- Drizzle the remaining oil mixture on top.
- Arrange toppings such as sliced bell peppers, onions, cherry tomatoes, or chopped tomatoes.
Second Proofing
- Cover the pan again with cling wrap and let the dough rise a second time.
- Once puffed up, it’s ready to bake.
Baking the Focaccia
- Preheat the oven to 200°C for 3 minutes.
- Remove the cling wrap and bake the focaccia at 180°C for 20–25 minutes, or until the top turns golden brown.
INSTRUCTIONS
Activating the Yeast
-
In a bowl, add lukewarm water and sprinkle in the yeast. Add honey.
-
Let it sit until the yeast activates and turns frothy.
-
If the yeast doesn’t activate, discard it and start fresh.
Preparing the Oil Mixture
-
Heat oil in a small pan and add chopped garlic. Sauté until fragrant.
-
Stir in salt, mixed herbs, and black pepper powder.
-
Mix well and keep aside – this will be used to flavour the focaccia.
Making the Dough
-
In a mixing bowl, add whole wheat flour, salt, and herbs.
-
Pour in the activated yeast mixture, half of the prepared oil mixture, and enough water to form a soft, pliable dough.
-
Cover the dough with cling wrap and allow it to ferment.
-
The dough usually doubles in about 30 minutes, but you can let it rest for up to 2 hours for better flavour.
Shaping the Dough
-
Once risen, remove the cling wrap and gently punch down the dough.
-
Transfer it to a greased baking pan.
-
Press with your fingers to make small dimples on the surface.
-
Drizzle the remaining oil mixture on top.
-
Arrange toppings such as sliced bell peppers, onions, cherry tomatoes, or chopped tomatoes.
Second Proofing
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Cover the pan again with cling wrap and let the dough rise a second time.
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Once puffed up, it’s ready to bake.
Baking the Focaccia
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Preheat the oven to 200°C for 3 minutes.
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Remove the cling wrap and bake the focaccia at 180°C for 20–25 minutes, or until the top turns golden brown.
- Allow it to cool.
- Slice and Serve.
Storage Tips
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Store at room temperature in an airtight container for up to 2 days.
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For longer storage, freeze slices and reheat before serving.
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Warm in the oven before serving to refresh the texture.
