Whole Wheat Focaccia
Adapted from Bon AppetitTime: 8-10 hours (about 6 hours rise time), 30 minutes activeNOTE: I have halved this recipe because I found the first time I did this, it just simply too much focaccia for a small household. While we ate it for leftovers the next day, this is best eaten within a day or too. Halving it was the perfect amount to have it for dinner and leftovers the next day. If making it for a larger crowd, just double everything and put in a 13×9’’ or 18×13’’ pan (the smaller pan will result in thicker focaccia).
Ingredients
- 1 1/8 teaspoons (2.5g) active dry yeast (half 1 1/4 ounce envelope)
- 1 teaspoon (7g) honey, (you can also use 2 teaspoon white sugar)
- 8 ounces (1 cups) warm water (115 degrees or so)
- 270 g total flour (2 cups) (e.g. 1 cup all-purpose flour; 1 cup whole wheat flour), * If you want a lighter, fluffier foccacia, use more all-purpose flour and reduce the whole wheat flour (whole wheat is generally more dense). For example, use 75% all purpose and 25% whole wheat.
- 2 teaspoons sea salt
- ~1/4 cup olive oil, divided throughout the process
Optional vegetable toppings for decoration:
- 1/4 cup cherry tomatoes, sliced into thirds
- 2 scallions, sliced lengthwise into small strands
- 1 red or yellow pepper, very thinly sliced
- 1/4 red onion, very thinly sliced
- 1 tablespoon black sesame seeds
Instructions
- Place yeast, honey (or sugar), and water in a medium bowl. Whisk well to combine and let sit for 5 minutes. You should hear and see some fizzing, which means your yeast is activated.
- Add in flour and salt. Mix using a wooden spoon or spatula until dough is shaggy and flour is incorporated.
- Get a large bowl and pour in 1-2 tablespoons olive oil (enough to coat the bowl generously). Place dough into that bowl and lightly rotate and toss the dough with your hands to coat in oil. Cover with wrap and let sit until doubled in size and quite bubbly, about 3-4 hours at room temperature (you can also do this in the fridge for 8 - 48 hours).
- Get a 9×9 square baking dish or a 10’’ deep cast iron skillet and coat well in oil- this is important.The first time I did it I was too skimpy on this and it stuck to the bottom- coat it well!
- “Punch” down the dough using your hand and then gently lift up the edges of the dough and bring to the center. Rotate bowl and repeat two more times (see my video or Bon Appetit’s pictures on how to do this). Place dough in baking dish and let sit in a warm spot until doubled in size, about 2-3 hours.
- After 2-3 hours, preheat oven to 450. Poke lightly with your fingertips to make small indentations (like dimples) in the foccacia. Top with olive oil and sea salt. Arrange vegetables on top to make flowers or a design of your choice.
- Bake until golden brown, about 20-25 minutes.
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