The Best 100 Whole Wheat Focaccia Recipe
If you love homemade bread, this whole wheat focaccia recipe is a must-try. Focaccia is a classic Italian flatbread known for its airy texture, crispy crust, and rich olive oil flavor. This version uses a mix of whole wheat and all-purpose flour, making it a bit healthier while still maintaining a soft and chewy texture.
Perfect for dipping in olive oil, pairing with soups, or serving as a side to your favorite meal, this whole wheat focaccia bread recipe is incredibly versatile. It’s easy to make and can be customized with your favorite toppings like fresh herbs, olives, or roasted vegetables. Whether you’re looking for a nutritious bread option or just love baking, this 100% whole wheat focaccia recipe will become a staple in your kitchen.
Why You’ll Love This Whole Wheat Focaccia
- Healthier Alternative: This 100% whole wheat focaccia recipe replaces a portion (or all) of the all-purpose flour with whole wheat flour, making it more nutritious.
- Versatile: You can customize the toppings with fresh herbs, olives, caramelized onions, or even roasted garlic.
- Easy to Make: Even beginners can master how to make whole wheat focaccia bread with this simple step-by-step method.
- Great for Meal Prep: Make a batch and store leftovers for easy meals throughout the week.
Ingredients for the Best Whole Wheat Focaccia Recipe
Using high-quality ingredients is key to a delicious whole wheat focaccia bread recipe. Here’s what you’ll need:
For the Dough:
- Active dry yeast: Helps the dough rise and gives it an airy texture.
- Sugar: Just a teaspoon to help activate the yeast.
- Lukewarm water: Needed to dissolve the yeast and create a pliable dough.
- Olive oil: Adds richness and enhances the focaccia’s signature flavor.
- Whole wheat flour: Gives the bread a nutty flavor and a hearty texture.
- All-purpose flour: Helps balance the density of whole wheat flour, making the bread lighter.
- Salt: Enhances the flavor of the bread.
For Toppings (Optional):
- Coarse sea salt – Enhances the flavor and adds texture.
- Fresh herbs (rosemary, thyme, sage) – Infuses the bread with aromatic flavor.
- Pitted black olives – A classic Mediterranean touch.
- Roasted red peppers – Adds sweetness and depth.
How to Make Whole Wheat Focaccia Bread
1. Activate the Yeast
Dissolve the yeast and sugar in lukewarm water. Let it sit for about 5–10 minutes until foamy. This step ensures that the yeast is active and will help the dough rise properly.
2. Prepare the Dough
In a mixing bowl, combine the activated yeast mixture, olive oil, whole wheat flour, and salt. Slowly add all-purpose flour while mixing. Knead the dough for 8–10 minutes until it becomes elastic and slightly sticky.
3. First Rise
Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise in a warm spot for 1½ to 2 hours until doubled in size.
4. Shape the Dough
After the first rise, punch down the dough and let it rest for 15 minutes. Roll it out into a rectangle or press it into a sheet pan lined with parchment paper. Cover and let it rise for another 30 minutes.
5. Add the Toppings
Use your fingers to dimple the dough, then drizzle it with olive oil and sprinkle with sea salt and herbs.
6. Bake to Perfection
Preheat the oven to 425°F. Bake the focaccia for 20–25 minutes until golden brown. Let it cool slightly before slicing.
For detailed and precise step-by-step instructions, see the recipe card below.
Jump to RecipeTips for the Perfect Whole Wheat Focaccia
- Use high-quality olive oil: Since olive oil is a key ingredient, opt for extra virgin olive oil for the best flavor.
- Don’t skip the dimpling: Pressing your fingers into the dough creates those signature focaccia pockets that hold the olive oil and toppings.
- Rest the dough properly: Allowing the dough to rise adequately results in a lighter, more airy texture.
- Add toppings strategically: If using fresh herbs, add them toward the end of baking to prevent burning.
Variations and Customizations
1. 100% Whole Wheat Focaccia Recipe
If you want a completely whole wheat version, swap all the all-purpose flour for whole wheat flour. Keep in mind that the bread may be denser, so increasing the hydration slightly can help.
2. Garlic and Herb Whole Wheat Focaccia
Mix minced garlic into the olive oil and brush it over the dough before baking for an extra savory flavor.
3. Cheesy Whole Wheat Focaccia
Add a sprinkle of parmesan or mozzarella on top before baking for a cheesy, crispy crust.
Serving Suggestions
This focaccia whole wheat recipe is incredibly versatile. Here are some delicious ways to enjoy it:
- As a side dish: Serve it alongside soups, salads, or pasta.
- For sandwiches: Slice it in half and fill it with roasted vegetables, cheese, or grilled chicken.
- With dips: Enjoy it with hummus, pesto, or balsamic vinegar and olive oil.
- As a pizza base: Top it with tomato sauce and cheese for a rustic pizza alternative.
FAQs About Whole Wheat Focaccia
Q: Can I make this whole wheat focaccia bread recipe without all-purpose flour?
A: Yes, but the texture may be denser. If using only whole wheat flour, increase the hydration slightly to keep the bread soft.
Q: How do I get a crispy crust on my focaccia?
A: Baking on a pizza stone or preheating your baking sheet before adding the dough helps achieve a crispier bottom.
Q: Can I make the dough in advance?
A: Yes! Let it rise in the refrigerator overnight, then bring it to room temperature before shaping and baking.
Q: Why is my focaccia too dry?
A: Whole wheat flour absorbs more liquid than all-purpose flour, so ensuring enough hydration is key. Also, avoid overbaking.
Whole Wheat Focaccia
Equipment
- Mixing Bowl For combining and kneading the dough.
- Stand Mixer (Optional): For easier dough mixing and kneading.
- Rolling Pin To shape the dough evenly.
- Baking Sheet or Pizza Pan: To bake the focaccia to perfection.
- Parchment Paper: To prevent sticking and ensure even baking.
- Baking Stone (Optional): Helps achieve a crispier bottom crust.
Ingredients
- 2 tsps active dry yeast 8 grams
- 1 tsp sugar 5 grams
- 1½ cups lukewarm water 340 grams
- 2 tbsps olive oil 25 grams, plus 1 to 2 tablespoons for drizzling
- 250 grams whole wheat flour approximately 2 cups
- 200 to 220 grams unbleached all-purpose flour or bread flour approximately 1% to 1% cups, plus additional as needed for kneading
- 13 grams salt
Simple Toppings
- coarse sea salt
- 2 to 4 tbsps chopped fresh rosemary thyme or sage
- pitted black olives
- roasted red peppers diced or sliced
Instructions
- In the bowl of a standing mixer or in a large bowl, dissolve yeast and sugar in water. Add 2 tablespoons (25 grams) of olive oil, whole wheat flour, 200 grams of all-purpose flour and salt, and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead the dough for a minute on a lightly floured surface, and shape it into a ball.
- If kneading the dough by hand, dissolve the yeast in water with sugar as directed. Stir in olive oil, whole wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
- Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1½ to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
- Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.
- Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. To do this efficiently, roll or press out the dough, stop and wait for 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and drizzle on a tablespoon or two of olive oil.
- Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.
Simple Toppings
- Sprinkle the top, once you’ve dimpled it, with your choice of: coarse sea salt; 2 to 4 tablespoons chopped of fresh rosemary, thyme or sage; pitted black olives; roasted red peppers, diced or sliced.
Filled Focaccia
- When the bread is done and has cooled, cut in half laterally (or cut individual squares laterally). Fill with any of the toppings listed this week. Or try this: blanched fresh spinach, squeezed dry, chopped, seasoned with garlic and olive oil and mixed with softened goat cheese. Warm in a medium oven or lightly toast in a toaster oven before serving.
Notes
Nutrition
Chef B Final Thoughts
This whole wheat focaccia bread recipe is a simple yet flavorful way to enjoy homemade bread with a nutritious twist. Whether you’re a beginner or an experienced baker, learning how to make whole wheat focaccia at home is both rewarding and delicious. With endless topping possibilities, this rustic Italian flatbread is perfect for any occasion.
Try this best whole wheat focaccia recipe today and let us know how it turned out. Happy baking!
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Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
