Wholemeal focaccia is a delicious twist on the classic Italian flatbread that brings a hearty, nutty flavor to the table. Using wholemeal flour adds extra fiber and nutrients without sacrificing the soft, airy texture we love in traditional focaccia. It’s perfect for sandwiches, dipping in olive oil, or serving alongside soups and salads.
We’ve perfected this recipe to deliver a golden crust with a tender crumb that’s easy enough for bakers of all levels. With simple ingredients and straightforward steps, you can enjoy fresh, homemade focaccia any day of the week. Let’s dive into making this wholesome bread that’s sure to become a staple in our kitchen.
Ingredients
To create our wholemeal focaccia with its signature hearty flavor and tender crumb, we rely on quality ingredients grouped for clarity. Each element plays a vital role in achieving that perfect golden crust and moist interior.
Dry Ingredients
We begin with the essential dry components that form the base of our dough:
- 3 cups wholemeal flour (preferably stone-ground for texture and nutrients)
- 1 teaspoon salt (fine sea salt works best for balanced seasoning)
- 2 teaspoons active dry yeast (to ensure the dough rises properly)
- Optional: 1 teaspoon sugar (to feed the yeast and enhance browning)
Wet Ingredients
Next, we blend the wet ingredients to hydrate and enrich our dough, creating that soft yet structured texture:
- 1 1/4 cups warm water (temperature about 100°F/38°C to activate yeast without killing it)
- 3 tablespoons extra virgin olive oil (plus extra for drizzling and dough coating)
- Optional: 1 tablespoon honey (adds subtle sweetness and improves browning)
Toppings and Garnishes
Our wholemeal focaccia sings when topped with flavorful accents. We choose from these to complement the nutty crumb and crunchy crust:
| Toppings | Notes |
|---|---|
| Coarse sea salt | Enhances flavor and texture |
| Fresh rosemary | Adds aromatic, piney notes |
| Thinly sliced onions | Provides sweetness and crunch |
| Cherry tomatoes | Adds juicy bursts of flavor |
| Crushed garlic | Delivers pungent depth |
| More olive oil | To drizzle generously before baking |
We recommend pressing toppings gently into the dough before the final rise to help them meld harmoniously.
Equipment Needed
To craft the perfect Wholemeal Focaccia, having the right equipment on hand is essential. Each tool ensures precision, proper dough handling, and the beautiful texture we aim for.
Essential Tools for Dough Preparation
- Large Mixing Bowl: Use a spacious bowl to combine ingredients and allow the dough ample room to rise.
- Measuring Cups and Spoons: Accurate measurements keep the balance of dry and wet ingredients just right.
- Wooden Spoon or Dough Hook: A sturdy mixing tool helps incorporate the wholemeal flour fully when mixing by hand or with a stand mixer.
- Kitchen Scale (optional): For flawless consistency, a scale ensures exact ingredient weights.
Baking and Shaping Equipment
- Baking Tray or Sheet Pan: A rimmed tray about 9×13 inches works well to spread and bake the focaccia evenly.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and promotes even browning.
- Proofing Cloth or Clean Kitchen Towel: Covers the dough during rising to keep moisture in without sticking.
- Finger-Dimple Tool or Your Fingers: To create signature dimples across the dough before baking. Our favorite technique is using fingertips.
Finishing Touch Tools
- Pastry Brush: For applying a final drizzle of extra virgin olive oil to the top, enhancing crispness and flavor.
- Knife or Dough Cutter: Ideal for portioning the focaccia after baking.
- Cooling Rack: Cooling the bread on a wire rack prevents a soggy bottom and keeps the crust crisp.
| Equipment | Purpose | Notes |
|---|---|---|
| Large Mixing Bowl | Dough mixing and rising | Must be large enough to double dough volume |
| Measuring Cups & Spoons | Ingredient accuracy | Essential for dry and wet measures |
| Wooden Spoon / Dough Hook | Mixing the dough | Use dough hook with stand mixer |
| Kitchen Scale (Optional) | Precision measurement | Useful for consistent results |
| Baking Tray / Sheet Pan | Baking the focaccia | 9×13 inches recommended |
| Parchment Paper / Silicone Mat | Prevents sticking | Durable baking surface |
| Proofing Cloth / Towel | Covers dough while rising | Maintains moisture without sticking |
| Finger-Dimple Tool / Fingertips | Creates dough texture | Signature focaccia dimples |
| Pastry Brush | Applying olive oil post-proofing | Adds shine and crispness |
| Knife or Dough Cutter | Cutting bread post-bake | Clean cuts without tearing |
| Cooling Rack | Cooling the focaccia | Prevents sogginess |
Instructions
Follow these detailed steps to create a perfectly textured wholemeal focaccia with a golden crust and tender crumb. We will guide you through every essential phase, from dough preparation to baking.
Preparing the Dough
- In a large mixing bowl, combine 3 cups of wholemeal flour, 1 teaspoon of salt, and 1 tablespoon of sugar (optional).
- In a separate small bowl, dissolve 2 1/4 teaspoons (one packet) of active dry yeast in 1 1/4 cups of warm water (about 110°F). Add 1 tablespoon of honey (if using) for extra flavor and yeast activation.
- Let the yeast mixture sit for 5–10 minutes until it becomes frothy and bubbly.
- Pour the yeast mixture and 1/4 cup of extra virgin olive oil into the dry ingredients.
- Stir with a wooden spoon or use a dough hook attachment on a mixer until the dough begins to come together.
- Transfer the dough onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic. You can also knead with a stand mixer on medium speed.
First Rise
- Lightly oil a clean bowl and place the dough inside, turning it once to coat the surface with olive oil.
- Cover the bowl with a damp proofing cloth or plastic wrap.
- Let the dough rise in a warm, draft-free area for 1 to 1 ½ hours, or until doubled in size.
| Step | Details |
|---|---|
| Duration | 1 to 1 ½ hours |
| Temperature | Warm, draft-free environment |
| Indicator | Dough doubles in size |
Shaping the Dough
- Lightly oil a rimmed baking tray (around 9×13 inches).
- Gently punch down the risen dough to release air.
- Transfer the dough to the prepared tray.
- Using your fingers, spread the dough evenly to fill the tray, stretching it gently to the corners.
- Cover the dough with a proofing cloth again for the next rise.
Second Rise
- Allow the shaped dough to rise for 30 to 45 minutes until it puffs up slightly.
- Preheat the oven to 425°F (220°C) during this rest period.
- The risen dough should appear airy and soft to the touch, ready for toppings.
Adding Toppings
- Use your fingertips or a finger-dimple tool to press deep dimples all over the surface of the dough.
- Drizzle generously with extra virgin olive oil—this helps create the signature focaccia crust.
- Sprinkle with coarse sea salt and fresh rosemary for classic flavor.
- Add additional toppings if desired: thinly sliced onions, cherry tomatoes, crushed garlic, or olives.
- Press toppings gently into the dough with your fingertips to ensure they stick.
Baking the Focaccia
- Place the baking tray on the middle rack of the preheated oven.
- Bake for 20 to 25 minutes, or until the focaccia is golden brown and crisp on the edges.
- Remove from oven and immediately brush with a little more olive oil for added shine and flavor.
- Transfer to a cooling rack to maintain crust crispness.
- Slice warm or at room temperature and enjoy.
| Baking Details | Specifications |
|---|---|
| Oven Temperature | 425°F (220°C) |
| Baking Time | 20 to 25 minutes |
| Desired Outcome | Golden brown crust, tender crumb |
Serving Suggestions
Our wholemeal focaccia offers a versatile base that complements a wide range of dishes and occasions. Here are our favorite ways to serve this hearty Italian bread:
- As an Appetizer or Snack:
Slice the focaccia into generous squares and serve warm with a small dish of extra virgin olive oil and balsamic vinegar for dipping. Sprinkle the dipping oil with cracked black pepper or chili flakes to add a spicy kick.
- With Soup or Salad:
The nutty flavor and dense texture of the wholemeal focaccia pair beautifully with vegetable soups like tomato basil or minestrone. Tear off pieces alongside a crisp green salad for a satisfying meal.
- For Sandwiches:
Use the focaccia as the bread for sandwiches. Its softness and flavor complement fillings like fresh mozzarella, roasted vegetables, or cured meats. Toast lightly to add crunch and enhance aroma.
- Accompaniment for Cheese and Charcuterie:
Arrange slices on a board with a selection of cheeses, olives, cured meats, and fresh fruit. The focaccia’s wholemeal richness balances creamy and salty flavors perfectly.
| Serving Occasion | Recommended Pairing | Serving Tip |
|---|---|---|
| Appetizer / Snack | Olive oil & balsamic vinegar | Warm focaccia, drizzle oil just before serving |
| Soup or Salad | Tomato basil soup, green salad | Tear into rustic pieces for dipping |
| Sandwich | Mozzarella, roasted vegetables | Lightly toast for added texture |
| Cheese & Charcuterie | Mixed cheeses, olives, cured meats | Serve at room temperature with assorted dips |
“A freshly baked wholemeal focaccia drizzled with olive oil and topped with rosemary makes every meal feel like a celebration.”
When serving, we recommend brushing the focaccia lightly with extra virgin olive oil again just before serving to amplify its aroma and enhance the golden crust’s shine. This also helps maintain moistness when the bread cools.
For gatherings, pre-cutting the focaccia into squares or strips makes sharing easier and encourages guests to enjoy it with their favorite accompaniments. Whether as a simple snack or a key part of your meal, this bread’s robust flavor and texture stand out beautifully.
Storage and Make-Ahead Tips
To keep our wholemeal focaccia fresh and flavorful, proper storage and make-ahead preparation are essential. Here’s how we can maximize the bread’s shelf life while preserving its texture and taste.
Storing Fresh Wholemeal Focaccia
- Cool completely on a wire rack to avoid sogginess.
- Wrap the focaccia tightly in plastic wrap or place it in an airtight container.
- Store at room temperature for up to 2 days to maintain crisp crust and soft crumb.
- For longer storage, refrigerate wrapped focaccia for up to 5 days, though the crust may soften.
Freezing for Extended Preservation
If we want to keep our focaccia fresh longer, freezing is the best option.
- Allow the focaccia to cool completely.
- Slice the bread into portions for easier thawing.
- Wrap each portion tightly in plastic wrap and then in aluminum foil or place in a heavy-duty freezer bag.
- Freeze for up to 3 months.
- To thaw, leave at room temperature or warm in a preheated oven at 350°F (175°C) for 5-10 minutes to restore crispness.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room Temperature | Up to 2 days | Wrapped airtight |
| Refrigerator | Up to 5 days | Wrapped airtight, crust may soften |
| Freezer | Up to 3 months | Slice, double wrap, thaw before serving |
Make-Ahead Preparation Tips
- Dough can be prepared ahead: After the first rise, punch down the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it warm to room temperature and rise again before baking.
- Par-bake focaccia: Bake partially (about 15 minutes), cool, then freeze. Finish baking freshly for a warm soft bread with a crisp crust.
- Toppings can be prepped: Prepare and store toppings such as sliced onions, rosemary, or olives in advance for quick assembly.
Conclusion
Wholemeal focaccia brings a wholesome twist to a beloved classic, offering both flavor and nutrition in every bite. Its versatility makes it perfect for a variety of meals, whether as a snack, a side, or a base for creative sandwiches.
With simple ingredients and straightforward steps, it’s a recipe that fits comfortably into any baking routine. Once you try it, this hearty flatbread is sure to become a regular in our kitchen, adding warmth and satisfaction to our table.
Frequently Asked Questions
What is wholemeal focaccia?
Wholemeal focaccia is a nutritious version of traditional Italian flatbread made with wholemeal flour. It has a nutty flavor and soft, tender texture, offering more fiber and nutrients than white flour focaccia.
What ingredients are needed for wholemeal focaccia?
You need wholemeal flour, salt, active dry yeast, warm water, extra virgin olive oil, and optionally sugar or honey. Toppings like sea salt, rosemary, onions, tomatoes, and garlic enhance the flavor.
What essential equipment do I need to make wholemeal focaccia?
Basic tools include a large mixing bowl, measuring cups, a wooden spoon or dough hook, a rimmed baking tray, parchment paper, a proofing cloth, a pastry brush, and a cooling rack.
How do I prepare and bake wholemeal focaccia?
Combine dry ingredients, activate yeast, mix with wet ingredients, knead until smooth. Let dough rise until doubled, shape on a tray, add toppings, then bake at 425°F (220°C) for 20-25 minutes until golden.
How should I serve wholemeal focaccia?
Serve warm with olive oil and balsamic vinegar, alongside soups, salads, or cheese boards. It works well for sandwiches and is great for sharing when pre-cut and brushed with olive oil.
How can I store wholemeal focaccia to keep it fresh?
Cool completely on a wire rack, then wrap tightly or store in an airtight container. It keeps well at room temperature for 2 days, refrigerated for up to 5 days, or frozen for longer storage.
Can I prepare wholemeal focaccia dough in advance?
Yes! Refrigerate the dough after the first rise or par-bake the focaccia. You can also prepare toppings beforehand to save time on baking day.
What makes wholemeal focaccia healthier than regular focaccia?
Wholemeal flour has more fiber, vitamins, and minerals compared to white flour, which helps improve digestion and provides more sustained energy. The bread remains delicious and soft despite being wholegrain.