Whole Wheat Focaccia Recipe

Name: Whole Wheat Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Biga (yeast starter); 1/2 cup water; 1/8 teaspoon yeast; 7/8 cup whole wheat flour; Dough; 8 1/2 cups warm water (100F); 1 teaspoon honey; 4 teaspoons yeast; ⅛ cups whole wheat flour (5 lbs); 1/4 cup olive oil; 2 teaspoons kosher salt

Servings: persons

Biga (yeast starter)
1/2 cup water
1/8 teaspoon yeast
7/8 cup whole wheat flour
Dough
8 1/2 cups warm water (100F)
1 teaspoon honey
4 teaspoons yeast
⅛ cups whole wheat flour (5 lbs)
1/4 cup olive oil
2 teaspoons kosher salt

1
Place the water, 1/2 cup biga, yeast, three quarters of the flour and salt (in that order) in the mixer and incorporate.
2
Add the remaining flour and continue mixing for 5 minutes.
3
Split the dough into oiled bowls and let rise twice, about 1 hour at 70u00b0F.
4
Press out onto oiled sheet pans and brush with infused oil and finely chopped rosemary and oregano.
5
Let rise until doubled (about 1/2 hour).
6
Press down gently with fingers to make dimples.
7
Finish with a sprinkling of kosher salt.
8
Bake at 425F for 15 minutes then turn and bake an additional 20 minutes until golden brown on top.
9
Save any remaining biga for the next batch.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Biga (yeast starter), 1/2 cup water, 1/8 teaspoon yeast, 7/8 cup whole wheat flour, and more.

Yes, Whole Wheat Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Wheat Focaccia

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