"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Whole Wheat Focaccia Recipe

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This recipe for Whole Wheat Focaccia, by , is from Maria A's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maria A Catalanotto

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cup warm water
2 tsp sugar
16 grams of dry yeast
4 cups whole wheat flour
2 cups white unbleached flour
2 tsp salt
4 Tbsp olive oil (plus extra for topping)
Course salt for topping

Directions:
Directions:
I use a stand up mixer with a hook, you can also do it by hand with a little more muscle work.
In the mixer bowl add the water with a temperature not more than 110F, the sugar and the yeast. Stir it a little and let it stand for about 10 minutes.
In a separate bowl mix the 2 flours and salt, now add the dry ingredients to the bowl with water and yeast and turn the machine on medium speed. When the flours are incorporated add the oil and continue to work until the dough comes off the bowl wall lining it clean.
If done it by hand, mix as much as you can in a large bowl, turn the mixture on a clean surface and work well until all the ingredients are well incorporated. Knead for at least 10 minutes or until the dough is smooth. If your dough is too dry (depending on the brand of flour), add a few drops of water at the time.
Make a nice ball, place it in a well greased bowl, cover it with a tea towel and leave it in a warm place. Usually it will double within 1 to 1 1/2 hour. Prepare your bread pan, 18x13 inches for a soft focaccia or larger if you like a focaccia to be lower and crunchy. Grease the pan and stretch the dough to cover the pan. Brush some olive oil, cover for about 30 minutes.
In the meantime heat the oven at 400F . When the dough doubled, make dents with your finger tips. Drizzle with olive oil, sprinkle some course salt and bake for 25 minutes or until golden on top.
Let it cool on a rack serve cold or warm.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes plus waiting and baking time
Personal Notes:
Personal Notes:
Focaccia is a very versatile bread, top with rosemary/thyme/oregano mixture.
Top it slices of red onion soaked in water and then pat dry.
Top it with sun dry tomatoes and fresh basil or as a snack for kids sprinkle with brown sugar.
Use olives or prosciutto, use your favorite toppings and you imagination.

 

 

 

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