Tall and fluffy whole wheat focaccia

The tall and soft whole wheat focaccia, a ‘rustic’ variant of the classic focaccia, is easy to prepare and perfect for stuffing.

season	All the seasons
Ingredients	8
Ease of the	Easy to do so
Ready in	50 minutes

Rustic, tasty, fragrant, and perfect for stuffing in a thousand different ways: here is whole wheat focaccia, a variant of the classic focaccia, very simple to make at home with just a few, easily available ingredients..

Whole Wheat Focaccia: An Easy Recipe to Make at Home

My recipe involves just a few simple steps and very few tools: a couple of bowls, your hands… and the oven! It doesn’t get easier than that. For a successful whole wheat focaccia, in addition to good wholemeal flour, yeast is essential. I chose Mastro Fornaio Paneangeli Brest Yeast, which is perfect for preparing savory leavened treats like focaccia, pizza, and bread. It allows the dough to rise naturally before baking, resulting in a tall, soft, and perfectly textured focaccia.

Before baking, I seasoned my whole wheat focaccia by sprinkling coarse salt and fresh rosemary on top. You can easily swap the rosemary for oregano or any other herb you like.

This fantastic “rustic” focaccia is also extremely versatile: it can replace bread on the table and pairs beautifully with both meat and fish dishes.

Tall and fluffy whole wheat focaccia

Tall and fluffy whole wheat focaccia

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 person

Ingredients Method

Ingredients

  

• 450 g wholemeal flour
• 7 g Dry yeast of beer Yeast of Brewer Mastro Baker Baker Baker PANEANGELI
• 2 teaspoons sugar
• 270 ml water
• Extra virgin olive oil q.b
• salt up q.b
• cove salt q.b. for the surface
• and rosesmarino, and the ros fresh, q.b. for the surface

Method

 

1. In a large bowl we put wholemeal flour, the Mastro Fornaio Bir Yeast PANEANGELI, the two teaspoons of sugar and mix everything with your hands.
2. In another bowl we pour the water and the oil and start kneading by adding the flour a little at a time. In the meantime we add a tablespoon of salt.
3. We continue to knead and finish all the flour
4. Let’s move on a floured worktop and continue until we get a homogeneous and elastic consistency.
5. We form a ball with our dough, we practice the classic cross cut on the surface and put it in a bowl covered with film. Let it rise in a warm place until the volume doubles (it will take about 90 minutes).
6. After the time, we take the dough and place it in a pan with a well-greasy diameter (24 cm diameter) with extra virgin olive oil. We cover with a towel and let rise another 20 minutes
7. Add coarse salt on the surface and some fresh rosemary.We bake in a preheated oven ventilated at 185 degrees C for about 35 minutes, or in a static oven at 195 degrees C for the same time
   
8. Here is our high and soft integral focaccia ready to be enjoyed in all its rustic goodness
   

Whole Focaccia: Some Tips

You can stuff it while it’s freshly baked by cutting it in half and filling it with cold cuts and cheeses, grilled vegetables, and much more. It makes a great quick lunch or picnic meal, and cut into wedges, it’s perfect for an informal aperitif with friends.