Whole Wheat Focaccia Bread
Focaccia Bread warm out of the oven is hard to beat. It creates the best aroma floating throughout the house. Delicious flavors that pair well with ricotta.
Servings: 8
Calories: 553kcal
Ingredients
for dough
- 1 ¾ cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- ¼ cup olive oil
- 2 cups unbleached white whole wheat flour I used King Arthur Flour
- 1 tablespoon salt
- 2-3 cups all purpose flour
for toppings
- 2 tablespoons cornmeal
- 2 tablespoons olive oil
- 1 garlic clove
- 3 green onions chopped
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon coarse sea salt
Instructions
- Add warm water, yeast, sugar and ¼ cup of olive oil to a large bowl.
- Stir to combine and allow to sit 5 minutes or until yeast starts to bubble.
- Stir in whole wheat flour and then stir in salt.
- Stir in 1 cup of all purpose flour, adding ½ cup at a time until dough is no longer sticky.
- Pour onto a lightly floured surface and knead, adding more flour as needed about 5 minutes.
- Allow dough to rest 5 minutes.
- Mix remaining 2 tablespoons olive oil with garlic clove that has been minced. Set aside.
- Roll dough to about ½ inch thick into a rectangle.
- Sprinkle a baking sheet with cornmeal.
- Place dough onto baking sheet.
- Using your finger or the round end of a wooden spoon, poke holes into dough about ¼ inch apart.
- Brush garlic-olive oil generously over dough.
- Sprinkle over green onions, rosemary and sea salt.
- Allow dough to rest 15 minutes while oven pre-heats to 425 degrees.
- Bake for 17-20 minutes or until golden brown.
Nutrition
Serving: 1g | Calories: 553kcal | Carbohydrates: 97g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 933mg | Fiber: 6g | Sugar: 2g