Whole Wheat Focaccia

Ingredients

• 10 gdry yeast
• 1 tablespoonhoney or maple syrup
• 430 mllukewarm water
• 5 tablespoons, divided, plus extra for oiling the panolive oil
• 450 g, plus extra for kneadingfinely ground whole wheat flour
• 1¾ teaspoonssalt
• to tastecherry tomatoes, halved
• to tasteKalamata olives, sliced
• to tastefresh rosemary
• to tastesea salt

Instructions

1. 1

   Proof the yeast

   In a large bowl, stir together the yeast, honey or maple syrup and lukewarm water. Leave for about 15 minutes, until frothy.

2. 2

   Warm the oven

   Preheat the oven to 40°C.

3. 3

   Mix and knead

   Add 2 tablespoons of the olive oil, the salt and the flour, holding some flour back in case you do not need it all. Knead until a dough forms, then transfer it to a floured surface and knead for about 10 minutes, adding flour as needed. Aim for a soft, elastic dough. Shape it into a ball and place it in a clean, oiled bowl; turn it so both sides are coated. Cover with cling film.

4. 4

   Let dough rise

   Turn off the oven and put the covered dough inside. Let it rise until doubled in size, which should take no more than 30 minutes.

5. 5

   Shape the focaccia

   Take the dough out of the oven and gently deflate it. Carefully stretch it across an oiled 31 × 22 cm baking tray, without tearing it. Return it to the oven and leave it to rise for about 15 minutes with only the oven light on.

6. 6

   Preheat the oven

   Once the dough has risen, remove it from the oven and preheat the oven to 200°C.

7. 7

   Top and bake

   Use your fingers or the back of a wooden spoon to make shallow, uneven dimples across the dough. Add the cherry tomatoes, Kalamata olives, fresh rosemary and sea salt. Bake for 25–30 minutes, until lightly browned. Drizzle with the remaining 3 tablespoons of olive oil after removing it from the oven, then leave to cool. Cut into pieces to serve.

What is whole wheat focaccia?

Focaccia is a classic Italian flatbread, typically baked with olive oil and dimpled across the surface. This version uses whole wheat flour and is topped with tomatoes, Kalamata olives and rosemary.

Whole wheat flour gives the bread a heartier flavour, while the olive oil and gentle rise help keep the crumb soft. The toppings settle into the dimples, adding savoury, fragrant bites.

Nutrition and macros by portion

The nutrition label shows one serving as written: 98 calories, 3g protein, 15g carbs, 4g fat.

The flour provides most of the carbohydrates, while olive oil contributes most of the fat; the flour also supplies some protein. Pair a piece with a protein-rich main and vegetables to make a more balanced plate.

Choosing the ingredients

Flour: Finely ground whole wheat flour is called for here, which helps the dough stay more tender than a coarser grind might. Add it gradually, since the recipe notes that you may not need the full amount.

Sweetener: Honey feeds the yeast, while maple syrup is the vegan alternative. Both are mixed with the yeast and water at the start.

Toppings: Halved cherry tomatoes, sliced Kalamata olives, rosemary and sea salt are added just before baking. Use them to taste, spreading them over the surface rather than piling them in one spot.

Kneading a soft dough

The dough should feel soft and elastic after about 10 minutes of kneading. Add flour little by little if it is too sticky to handle, rather than working in all the reserved flour at once.

Oil the bowl before the dough goes in, then turn the ball so it is coated on both sides. This helps keep the surface from drying while it rises.

Managing the rises

First rise: The oven is briefly warmed to 40°C, then switched off before the covered dough goes inside. Leave it there until doubled, up to about 30 minutes.

Second rise: Stretch the dough into the oiled 31 × 22 cm tray and return it to the switched-off oven with its light on for about 15 minutes. Remove it before raising the oven to 200°C for baking.

Dimpling and baking

Dimple the surface gently with your fingertips or the back of a wooden spoon, taking care not to tear the dough. The shallow hollows give the toppings places to sit.

Bake for 25–30 minutes at 200°C, checking for a lightly browned surface. The focaccia is finished with the remaining olive oil after baking, then cooled before cutting.

Serving ideas

Serve the focaccia in pieces alongside soup, a salad or a spread of Italian-style antipasti. Its tomato, olive and rosemary topping also makes it a handy bread for sharing at the table.

For a fuller plate, pair a piece with a protein-rich dish and vegetables. The recipe makes 24 servings, so cut the tray into evenly sized portions.

Recipe notes & tips

• Measure the baking tray before shaping so the dough fits the 31 × 22 cm pan.
• Add flour gradually during kneading; the dough should remain soft and elastic.
• Coat both sides of the dough with oil before covering it for the first rise.
• Use gentle pressure when dimpling so the dough does not tear.
• Start checking the focaccia at 25 minutes and bake until lightly browned.
• Drizzle on the reserved olive oil after baking, as directed, rather than before.

Variations

• Add garlic: Scatter finely sliced garlic over the dough with the other toppings.
• Use another olive: Replace Kalamata olives with another sliced variety.
• Change the herbs: Use another fresh herb in place of rosemary.
• Make it vegan: Choose maple syrup instead of honey.
• Try a tomato-free topping: Leave out the cherry tomatoes and use extra olives and rosemary.

Common mistakes to avoid

• Adding all the flour at once: Hold some back and add it gradually so the dough does not become too firm.
• Using a hot oven for the first rise: Switch the oven off before putting in the dough, as the recipe directs.
• Letting the dough stick: Oil the bowl and baking tray before adding the dough.
• Stretching too roughly: Ease the dough across the tray with gentle movements to avoid tearing it.
• Baking without checking: Begin checking at 25 minutes and remove it when lightly browned.
• Cutting it straight away: Let the focaccia cool after baking so it is easier to portion.

How to store

Keep cooled focaccia in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven until warmed through; avoid prolonged heating, which can dry it out.

Frequently asked questions