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Whole Wheat Focaccia

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Proofing time 4 hours
Course Breakfast
Cuisine Italian
Servings 4

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.
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