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–+ servings

Whole Wheat Focaccia

This recipe is done in less than 2 1/2 hours, making it the easiest (and best) whole wheat focaccia around. Along with big bubbles, it is so rich in flavor and filled with chewy, springy texture. It will quickly become your go-to focaccia recipe. It's fast and fool-proof!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 1 12-inch cast iron skillet

Equipment

Ingredients

  • 3 1/2 grams active dry yeast, 1 heaping teaspoon
  • 60 mL water, between 90-95°F, 1/4 cup
  • 150 grams whole wheat flour, 1 cup and 1 teapsoon
  • 240 grams bread flour, 1 3/4 cup
  • 1 tablespoon Diamond Crystal kosher salt, use 1/2 tablepsoon if using Morton's
  • 300 mL water, between 90-95°F
  • 1/3 cup extra-virgin olive oil , plus more as needed
  • 1 teaspoon flakey salt, for topping

Instructions 

  1. In the bowl of a stand mixer, whisk together the 3 1/2 grams of yeast and 60 mL of warm water. Let this sit for a few minutes until it is foamy.
  2. Add in 150 grams whole wheat flour, 240 grams bread flour, 1 tablespoon kosher salt and 300 mL of warm water. Use the hook attachment of the mixer to mix the dough on medium-high speed for 10-15 minutes. This process will take a while, so don't worry! You will know the dough is ready when you can pull and stretch it from the hook. It should feel elastic and firm. If your dough needs a bit of help getting there, put the mixer on high speed for the last 1-2 minutes.
  3. Loosely cover the dough with a lid or towel, and let it rise in a warm place for about 1 hour or until it is doubled in size.
  4. When the dough is ready, pour almost all of the olive oil in a 12-inch cast iron pan, or a 9 by 11-inch rimmed baking sheet. Add the dough to the pan. Lightly stretch it with your hands until it reaches the edges. Cover the dough with either a lid (leaving a loose crack if you do this) or oiled cling wrap. Let it proof another hour or until it has risen about 50% in size.
  5. Position a rack in the center of the oven and preheat to 425°F.
  6. When the dough is ready, drizzle the remaining olive oil over the top, adding more as you prefer. Use your hands to "dimple" the dough, forming your fingers into a claw-like shape and pressing into the dough, gently pressing in indents. Do this all the way down the pan.
  7. Sprinkle the flakey salt on top of the dough, and then bake at 425°F for 25-28 minutes.
  8. Remove from the oven when it's golden brown, and serve fresh!