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Whole Wheat Focaccia Recipe

Whole Wheat Focaccia Recipe

Learn how to make the best homemade whole wheat focaccia with this easy baking recipe. The perfect balance of whole grain goodness and traditional Italian technique creates a bread with crispy exterior and soft, airy interior. Master the art of those signature dimples while enjoying the nutty flavor of whole wheat.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
25 mins
Serves:
1 focaccia (12 slices)
An overhead shot of a golden-brown rectangular whole wheat focaccia on a rustic wooden board, with fingertip dimples filled with glistening olive oil and flecks of rosemary, thyme, and sea salt crystals catching the soft natural light. A cross-section view reveals the open, airy crumb structure with visible whole grain flecks throughout the tender interior. In the background, a small bowl of extra virgin olive oil with floating herbs and a scatter of fresh rosemary sprigs frame the bread, while a linen napkin adds texture to the warm, inviting composition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">300ml warm water (about 38°C)</li><li class="ingredients-single-item">2 tbsp honey (or maple syrup)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">60ml extra virgin olive oil, plus extra for drizzling</li><li class="ingredients-single-item">2 sprigs fresh rosemary, leaves removed</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1 tsp flaky sea salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">25x35cm (10x14 inch) baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Plastic wrap or clean kitchen towel</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or the bowl of your stand mixer, combine the warm water (38°C) and honey, stirring until dissolved. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. This activation step ensures your yeast is alive and will properly leaven your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add both flours, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or on low speed with the dough hook until combined. Then knead by hand on a floured surface for 8-10 minutes or with the stand mixer on medium-low for 5-6 minutes. The dough should be slightly sticky but pull away from the sides of the bowl, developing elasticity as the gluten forms.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Drizzle 1 tablespoon of olive oil into a clean bowl and transfer the dough, turning to coat all sides. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot until doubled in size, about 1-1.5 hours. The slow rise develops flavor and allows the whole wheat flour to fully hydrate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line your baking sheet with parchment paper and drizzle with 2 tablespoons of olive oil. Gently deflate the risen dough and transfer it to the prepared baking sheet. Using your fingertips, stretch the dough to fill the pan, being careful not to tear it. If the dough resists stretching, let it rest for 5-10 minutes to relax the gluten, then try again.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough fills the pan, cover it again and let it rise for another 30-45 minutes until puffy. Meanwhile, preheat your oven to 220°C (425°F). Position a rack in the middle of the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When the dough has finished its second rise, use your fingertips to create the signature focaccia dimples all over the surface, pressing down firmly but not all the way through the dough. These dimples catch the olive oil and create the classic focaccia texture with crispy and chewy spots.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Drizzle the remaining olive oil over the top, ensuring some pools in the dimples. Sprinkle evenly with rosemary, thyme, and flaky sea salt. The herbs will become aromatic and slightly crisp during baking, while the oil creates a beautiful golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 20-25 minutes until deeply golden brown on top and bottom. The internal temperature should reach about 95°C (200°F) when fully baked. The bread should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the focaccia to a wire rack and let cool for at least 15 minutes before slicing. This resting period allows the crumb structure to set and makes for easier slicing. Serve warm or at room temperature. Focaccia is best enjoyed the day it's made but can be stored in an airtight container for up to 2 days or frozen for up to 1 month.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Whole Wheat Focaccia Recipe?

This focaccia combines 300g whole wheat flour with 100g all-purpose flour, active dry yeast, warm water, honey, salt, and olive oil. It's topped with fresh rosemary, thyme, and flaky sea salt for a fragrant, herbaceous finish.

How to cook Whole Wheat Focaccia Recipe at home?

Learn how to cook Whole Wheat Focaccia Recipe by first activating yeast in warm water with honey, then mixing in flours and oil. After two rises, create signature dimples with your fingertips, drizzle with olive oil, sprinkle with herbs and sea salt, then bake at 220°C until golden brown and hollow-sounding when tapped.

Why does focaccia dough need to rise twice?

The double rise is crucial for proper texture. The first rise develops flavour and allows the whole wheat flour to fully hydrate. The second rise creates the airy, open crumb structure that's characteristic of good focaccia, resulting in the perfect balance of chewiness and tenderness.

Can I make focaccia without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can mix the dough by hand with a wooden spoon and then knead on a floured surface for 8-10 minutes until elastic. The hands-on approach can actually help you better understand when the dough reaches the right consistency.

What's the best way to store homemade focaccia bread?

Focaccia is best enjoyed fresh on the day it's baked. For short-term storage, wrap it in a clean tea towel for up to 24 hours. For longer storage, wrap tightly in cling film and freeze for up to a month. Refresh frozen focaccia in a 180°C oven for 5-10 minutes before serving.

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The slow rise develops flavor and allows the whole wheat flour to fully hydrate." }, { "@type": "HowToStep", "name": "Shape dough", "text": "Line your baking sheet with parchment paper and drizzle with 2 tablespoons of olive oil. Gently deflate the risen dough and transfer it to the prepared baking sheet. Using your fingertips, stretch the dough to fill the pan, being careful not to tear it. If the dough resists stretching, let it rest for 5-10 minutes to relax the gluten, then try again." }, { "@type": "HowToStep", "name": "Second rise", "text": "Once the dough fills the pan, cover it again and let it rise for another 30-45 minutes until puffy. Meanwhile, preheat your oven to 220°C (425°F). Position a rack in the middle of the oven." }, { "@type": "HowToStep", "name": "Create dimples", "text": "When the dough has finished its second rise, use your fingertips to create the signature focaccia dimples all over the surface, pressing down firmly but not all the way through the dough. 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Focaccia is best enjoyed the day it's made but can be stored in an airtight container for up to 2 days or frozen for up to 1 month." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-06-10", "reviewBody": "Perfect chewy crust and amazing flavor! I love how the whole wheat adds a nutty dimension to the traditional focaccia. My family couldn't get enough of it served alongside our pasta dinner.", "name": "Chewy Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-06-12", "reviewBody": "This whole wheat version beats traditional focaccia easily! The texture was spot on with a crispy exterior and soft interior. The herbs infused beautifully throughout the baking process.", "name": "Better Than Traditional", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-15", "reviewBody": "I've made this twice this week already! The recipe is well-written and easy to follow, even for someone who doesn't bake bread often. I added some sun-dried tomatoes to the top for extra flavor.", "name": "Addictively Good", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ying Liu", "datePublished": "2024-06-18", "reviewBody": "Worth the proofing time! Don't rush the rising process - it really develops that deep wheat flavor. The honey adds just the right amount of sweetness to balance the whole wheat. It freezes beautifully too!", "name": "Patience Rewarded", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2024-06-20", "reviewBody": "Better than our local bakery's version! The detailed instructions helped me achieve that perfect airy interior despite using whole wheat flour, which can sometimes make bread dense. My new weekend staple!", "name": "Bakery Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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