italianovernight breadsartisanmediterranean
    Whole Wheat Focaccia

    Whole Wheat Focaccia

    Incredible taste and rustic color - crispy outside, fluffy inside
    This focaccia is truly amazing! The addition of whole wheat flour gives it an incredible taste and beautiful rustic color that you won't find in traditional recipes. The overnight fermentation develops complex flavors while keeping the texture light and airy. What makes this focaccia special is the combination of bread flour and whole wheat flour, which adds depth of flavor without making it heavy. Topped with fresh rosemary and olive oil, it's perfect on its own or with mozzarella!

    How to Bake the Best Whole Wheat Focaccia

    Follow along to see the complete overnight fermentation process

    Follow along with my video for a complete visual guide! You'll see the whole process, from the long fermentation to achieving that perfect crispy outside and wonderfully fluffy inside. Watch how the whole wheat flour creates that beautiful rustic color!

    Ingredients

    • 235 ml Water(1 cup)
    • 5 g Fresh yeast(1 tsp, or 3g dry yeast (½ tsp))
    • 200 g Bread flour(1½ cups + 1 tbsp)
    • 100 g Whole wheat flour(¾ cup)
    • 6 g Salt(1 tsp)
    • Olive oil(for greasing and drizzling)
    • Fresh rosemary(leaves only)
    • Coarse salt(for topping)

    Step-by-Step Instructions

    1. 1
      Mix the dough: Mix water (235ml) with fresh yeast (5g) or dry yeast (3g). Add bread flour (200g), whole wheat flour (100g), and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. This will strengthen the gluten network. Lift the dough and slap it back using the "lift and slap" technique. Let rest for 30 more minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the stretch and fold process followed by lifting and slapping. Let proof overnight in the fridge or on the counter until the dough doubles in size (12-16 hours).
    4. 4
      Bring to room temperature: After the long fermentation, do a quick stretch and fold, and a couple of slaps. Let rest for 30 minutes to reach room temperature.
      Timer Available:Room Temp Rest (30:00)
    5. 5
      Transfer to pan: Grease a baking pan generously with olive oil and spread it well. Transfer the dough into the pan and try to spread it out. Don't worry if it doesn't cover the entire pan - allow the dough to relax for 5 minutes.
      Timer Available:Relaxation (5:00)
    6. 6
      Spread and rise: Drizzle a little olive oil over the dough and spread it more. Cover and let rise for 30-45 minutes until puffy.
      Timer Available:Final Rise (45:00)
    7. 7
      Add toppings and dimple: Spread fresh rosemary leaves on top and drizzle with olive oil. Sprinkle a little water over the surface. Now for the fun part - dimple the focaccia deeply with your fingers. Sprinkle just a little coarse salt on top.
    8. 8
      Bake: Bake at 430°F (220°C) for 20 minutes until golden brown and sizzling. The rustic color from the whole wheat flour is beautiful!
      430°F (220°C)
      Timer Available:Baking Time (20:00)
    9. 9
      Cool and serve: Let cool slightly before serving. Enjoy it crispy on the outside and fluffy inside - perfect on its own or topped with good mozzarella and a drizzle of olive oil!
    Snapshot_2298
    Snapshot_2299
    Snapshot_2300
    Snapshot_2297
    Snapshot_2296

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

    You Might Also Like

    Whole Wheat Bread - Crispy Crust & Soft Inside

    Whole Wheat Bread - Crispy Crust & Soft Inside

    Amazing whole wheat bread with crispy crust and incredibly soft inside. This therapeutic bread-making process creates perfect whole wheat goodness with minimal effort.

    Perfect Olive Pot Bread

    Perfect Olive Pot Bread

    Crispy crust, soft inside with incredible aroma! So incredibly soft with olives adding bursts of flavor. Baked in a pot for the perfect texture.