Posted Jan 30, 2017, Updated Jul 12, 2024 This Whole Wheat Focaccia Bread is a great recipe to make when you’re craving homemade bread but don’t have hours to wait for it to rise. With only one rise (as opposed to the usual 2), you can be eating fresh, homemade whole wheat focaccia bread in one hour–flat! This whole wheat focaccia is brushed with olive oil and then sprinkled with seasonings & parmesan cheese. Nutritious comfort food at it’s finest.
Whole Wheat Focaccia: Ingredient Substitutions
Whole Wheat Flour: You can substitute the whole wheat flour with all-purpose flour, bread flour, whole wheat pastry flour, white whole wheat flour, etc. Honey: I have used granulated sugar in place of honey with great results. Topping – olive oil: You can use a mixture of butter and olive oil (or just butter) to brush on the bread if you’d like to add a little buttery flavor. I like to use flavored olive oils (like garlic or herb-infused). Topping – parmesan cheese: Feel free to omit parmesan cheese for a dairy-free version!
How to Make Whole Wheat Focaccia Bread
Begin by preheating the oven to 200 degrees F. The dough will rise in the warm oven to speed up the process! Next, combine the dry ingredients in both the dough and the topping and set them aside. Then, in the bowl of a standing mixer fitted with the dough hook, mix together water, honey and yeast. Let stand for 5 minutes or until foamy. Once yeast is foamy (proofed), add oil and flour mixture and mix on low speed.Slowly increase the speed and knead the dough in the mixer until it pulls away from the sides. Transfer the dough to a floured surface and knead until it’s smooth and no longer sticky ( you may need to add a little bit more flour). Roll out the dough to fit the size and shape of a cast iron skillet. Put the dough in the prepared skillet, cover with a damp towel and let rise in the preheated oven for 15 minutes. Once the dough is risen, remove from oven and increase oven temperature to 400 degrees F. Use your finger to make indentations in the top of the dough, then gently brush the whole wheat focaccia dough with olive oil and sprinkle with the topping mixture. Then bake and enjoy!
Serve
Serve warm with your favorite main dishes (like this pesto pasta or crockpot roast).
Store/Freeze
Store leftovers in an airtight contianer in the refrigerator for up to 3 days or in the freezer for up to 1 month. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
