Imagine pulling a golden, aromatic focaccia from your oven, its surface dimpled with olive oil and sprinkled with fragrant rosemary, filling your kitchen with an irresistible Mediterranean aroma. This isn't just any bread - it's a whole wheat focaccia that promises to elevate your home baking game with minimal effort and maximum flavor. Whether you're a seasoned baker or a curious beginner, this recipe will transport you straight to the sun-drenched hills of Italy with every single bite.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 2 cups whole wheat flour
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Let sit for 5-7 minutes until the mixture becomes frothy, indicating the yeast is activated.
- Add olive oil, minced garlic, and salt to the yeast mixture. Whisk together until well combined.
- Gradually mix in the whole wheat flour, stirring until a soft, slightly sticky dough forms. If the dough seems too dry, add a little more warm water; if too wet, sprinkle in a bit more flour.
- Transfer the dough to a lightly oiled surface and knead for 8-10 minutes until smooth and elastic. The dough should become soft and supple.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and transfer to a well-oiled baking sheet. Gently stretch and press the dough to create a rustic, uneven surface about 3/4 inch thick.
- Use your fingertips to create dimples across the surface of the dough. Drizzle additional olive oil over the top and sprinkle with chopped fresh rosemary.
- Let the focaccia rest and rise again for 20 minutes while preheating the oven to 425°F (220°C).
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the top is lightly crisp.
- Remove from the oven and let cool on a wire rack for 10 minutes before slicing and serving.
- Optional: Brush with additional olive oil and sprinkle with sea salt immediately after baking for extra flavor.
Tips
- • Use warm (not hot) water to activate the yeast - around 110°F is ideal • Let the dough rise in a warm, draft-free area for best results • Don't skip the dimpling process - it's crucial for that authentic focaccia texture • Fresh rosemary makes a huge difference compared to dried herbs • Olive oil is key - use a high-quality extra virgin olive oil for maximum flavor • Allow the bread to cool slightly before cutting to maintain its perfect texture • Serve warm as an appetizer, side dish, or use for sandwiches
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
