Whole Wheat Focaccia is a delicious and nutritious bread that is perfect for any occasion. Made with whole wheat flour, it offers a rich, nutty flavor and a higher fiber content than traditional white bread. This rustic Italian flatbread is not only a treat for your taste buds but also a healthier choice for those looking to incorporate more whole grains into their diet.

The beauty of whole wheat focaccia lies in its simplicity. With just a few basic ingredients and some time for the dough to rise, you can create a delicious and impressive bread that will impress your family and friends. Whether you enjoy it as a side dish with a meal, use it for sandwiches, or simply snack on it on its own, whole wheat focaccia is a versatile and satisfying addition to any menu.

Table of Contents

Ingredients of Whole Wheat Focaccia

Whole wheat flour	300g
Warm water	250g
Yeast	2g
Honey	10g
Salt	6g
Olive oil	15g
Optional ingredients:
Cherry tomatoes	10
Garlic slices	5g
Black pepper	2g
Sesame seeds	10g
Cheese	15g
Onion	20g

How To Make Whole Wheat Focaccia

First, mix warm water, yeast, and honey and let it stand for a few minutes. Honey can help with fermentation and bring a beautiful Maillard reaction color.
Then pour in the flour and add salt.
According to the water absorption of flour, a dough with 85% water content is suitable. Stir the flour and water into a dough and let it stand for half an hour. Hydrolysis will produce gluten. After half an hour, add 10 grams of olive oil.
Dip your fingers in oil and stretch and fold the dough from the sides towards the middle. Place the smooth side up and let it stand for about half an hour. Fold the dough once every half hour for a total of three times to form gluten. Seal and ferment the folded dough. Low temperature slows down the fermentation speed, allowing various enzymes and bacteria in the dough more time to awaken the flavor of the grains and make the finished product sweeter. (If time does not permit, you can also skip overnight fermentation, but the flavor will be slightly worse)
If the weather is cold, let it stand at room temperature for a while to ferment slightly. If the climate is warm, directly transfer it to the refrigerator for overnight fermentation. Yeast will become dormant below 4 degrees Celsius. Refrigerated fermentation is around 4-8 degrees Celsius. The fermented dough is filled with gas inside.
Take it out two hours before baking to return to room temperature and shape it. Take 2 grams of oil and brush the baking pan (add a layer of tin foil or parchment paper for easy demolding). Pour the fermented dough onto the baking pan, stretch and fold it, and then spread it out. Note that the movements should be gentle to avoid destroying the air holes.
At around 25 degrees Celsius, after about an hour, the dough will ferment and fill the baking pan with small bubbles. Sprinkle some oil on the dough and dip your fingers in oil to gently poke holes.
Sprinkle with black pepper and then add your favorite ingredients.
Put cherry tomatoes. You can also put onions, ham sausages, etc.
Preheat the oven to 220 degrees Celsius for 10 minutes. Bake at 220 degrees Celsius on the middle-lower shelf for 20-25 minutes. In the latter half, when it starts to brown, cover it with tin foil or lower the upper heat.
Demold, let it cool, and cut it into pieces. There are also air holes on the bottom. It is crispy and extremely fragrant.

Recipe Tips

When mixing the warm water, yeast, and honey, make sure the water temperature is not too hot as it can kill the yeast. Aim for lukewarm water.
If you’re short on time and can’t do overnight fermentation, keep in mind that the flavor might be slightly less complex but the bread will still be delicious.
The ingredients on the surface of the dough, especially ham, are easy to burn. Pay attention to the fire and cover it with tin foil in time.
You can experiment with different toppings according to your taste preferences to customize the focaccia.