Whole Wheat Focaccia
Whole Wheat Focaccia is a nutritious bread made with whole wheat flour and spelt flour and baked to a golden crisp with a soft, airy interior. This Italian bread has a nutty, earthy flavor from the whole wheat bread flour. The garlic-rosemary pesto made with fragrant fresh rosemary leaves, savory garlic, and olive oil is brushed generously on the bread. It is a kind of bread that invites you to savor each moment whether you enjoy it on its own, with soup, salad, or any main course. The warmth of the focaccia enhances the herbal garlicky goodness of the pesto, making each bite simple yet full of depth!
Equipment
- stand mixer, oven
Ingredients
For the Whole Wheat Focaccia:
- 2 cup golden whole wheat flour
- ¾ cup whole wheat bread flour
- ½ cup spelt flour
- 1¼ cup warm water
- 2½ tsp active dry yeast (1 packet)
- ½ tsp honey
- ½ tsp salt
- 2 tbsp olive oil extra virgin
For the garlic-rosemary pesto:
- 3 clove garlic
- 2 tbsp pumpkin seed
- 2 tbsp pine nut
- 3 sprig rosemary leaf
- ½ tsp kosher salt
- 3 tbsp olive oil extra virgin
- 1 tbsp green olive sliced, garnish
Instructions
How to make the Whole Wheat Focaccia dough:
- Prepare the ingredients.
- Sift the three types of flour with the salt. Place the flour in a stand mixer, add the yeast, and attach the dough hook. Gradually, add warm water mixed with honey to the flour and turn on the stand mixer. Stop adding water once the dough comes together. Add olive oil and knead the dough for at least 2-3 minutes. Drizzle a few drips of olive oil on top and cover it with a damp kitchen towel.
- Place the bowl in a warm corner and allow the dough to prove by doubling in size for 15-20 minutes.
- Prepare the garlic-rosemary pesto by grinding the ingredients in a spice grinder to a slightly coarse mixture. Keep it aside.
- Preheat the oven to 400 degrees F. Remove the dough from the bowl and place it on a 12"x 9" baking tray greased with olive oil. Use your hands to stretch the dough to fit the tray's size. Using your fingertips, make holes down to the bottom of the tray.
- Spread the prepared garlic-rosemary pesto on the focaccia. Garnish with sliced olives. Bake for 18-20 minutes or until golden brown on top.
- Remove the tray from the oven and let it cool for 5-10 minutes. Using a pizza cutter, cut the Whole Wheat Focaccia into 12 squares. Sprinkle some kosher salt and serve with olive oil and balsamic vinaigrette.
Notes
- To allow the dough to prove, I placed the bowl in a preheated oven (heated to nearly 100 degrees F and switched off). The oven must not be too hot but warm enough to allow the dough to rise but not bake.
Nutrition
Calories: 109kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 205mgPotassium: 20mgFiber: 1gSugar: 0.3gVitamin A: 4IUVitamin C: 0.3mgCalcium: 3mgIron: 0.4mg
