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Best Whole Wheat Focaccia Bread Recipe

This whole wheat focaccia bread recipe will have a thin crust or a thick crust, depending on the rising time you decide upon.

Focaccia is an Italian flat bread, great with sandwiches or by itself.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Best Whole Wheat Focaccia Recipe


2 cups of whole wheat bread flour
1 1/3 cups of regular bread flour
2 teaspoons of salt
1 tablespoon plus one teaspoon of sugar
2 tablespoons of quick yeast
1 cup plus 2 tablespoons of water, lukewarm
3 1/2 tablespoons of olive oil
coarse salt


Using a small bowl, mix together the yeast, 1 teaspoon sugar and 6 tablespoons plus 2 teaspoons of water. Be sure the water is lukewarm. Let this mixture ferment the yeast while you start the rest of the focaccia.

Make a hole in the middle of the dry ingredients. Pour the yeast mixture and oil in this hole. Set aside 2 tablespoons of the water for later, and add the remaining water to the mixture as well.

Mix the dough and then knead for ten minutes.

Put the kneaded dough in a bowl. Cover the bowl and let it rise in a warm location until it is twice the size. This usually takes about an hour and a half.

Move the dough to a baking sheet and roll it out. Brush the top with olive oil. Mark the bread with the traditional dents on top by poking with your fingers at intervals.

If you want a thick crust, let this rise until it is again doubled in size. If you want a thin crust, let it rise for approximately thirty minutes.

Preheat oven to 450°F.

Sprinkle the top of the bread with coarse salt and rosemary.

Bake in hot oven for quarter of an hour or until it is brown.

Serve your whole wheat focaccia bread with a meal, or use it to make sandwiches.

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