Homemade Focaccia Bread Recipe With Whole Wheat|How To Make Focaccia Bread in the comfort of your kitchen! An easy aromatic, flavourful bread recipe with step by step pics.
Focaccia is a very versatile bread. It can be served as an appetizer, in breakfast, at teatime, packed in the lunch box, You can have it every second day with a new flavour each time.
Just like my 100% WHOLE WHEAT PIZZA RECIPE, even this one is made with wheat flour but nowhere you will feel that it is dense.
Anyway, tell me, which Focaccia you would like to have first? The one with the veggies or the plain one with herbs only? Again confused? Okay, then have a bite of each. They both are so good that it is actually tough to choose.
Focaccia!!! Some of you might be drooling just by reading the name only whereas some might be wondering as to what it is. Yes, it is one bread which arouses that confusion. But whatever it is, one thing is for sure that it is a bread to die for. Simple to make, fuss-free and full of flavour.
New To Bread Baking?
However, if you are friendly with yeast then forget the above posts and dive straight into the recipe below.
And still, if you are not comfortable in using yeast then try these easy PIZZA MUFFINS. These muffins are made without yeast and the best thing is that very little cheese is used in this. A perfect healthy option to have in the breakfast. Try it!
How To Pronounce Focaccia?
Before we look at the recipe and other things about focaccia an important and interesting aspect is how to pronounce Focaccia?
It is pronounced in many different ways in English, Italian and other languages. In Indian English, it is pronounced as, ” fow·ka·chuh” So, hows it? I love pronouncing it this way. But shall I tell you something, earlier, I used to pronounce it absolutely wrong like ‘Fo-ka-shia”
What is Focaccia?
Focaccia is a famous Italian flatbread which is baked in an oven. It is a flavourful bread with a crispy crust and a soft chewy centre. Making Focaccia is really fun, especially when we poke dimples in the spongy bubbly dough.
So, is it a loaf bread or a Pizza, as Italy is known for? Well, if I put it in simple words, then Focaccia is a criss-cross between bread and pizza. It is neither a loaf of bread nor Pizza and yet it is both of them. As you can see in the pics, it is too thick to be called a pizza and too short to be called a loaf bread.
Technically, they differentiate these three (Focaccia, Loaf bread and Pizza) with the type of flour used and the quantity of yeast and they are of course correct for bakery and professional purposes.
But here, for domestic purposes, I am differentiating these on the basis of looks, texture and toppings only.
Focaccia: A Versatile Bread
Focaccia is a very versatile bread. It can be served as an appetizer, in breakfast, at teatime, packed in the lunch box, You can have it every second day with a new flavour each time. Some of the options may be with veggies, with garlic oil, with herbs, plain, just tomato and cheese etc. You can experiment it in various ways depending on your liking.
Focaccia Vs Loaf Bread
- Focaccia is like bread but is flatbread and thus neither in a loaf shape nor have slices.
- Sandwich bread is baked without any toppings. It is later turned into a toast or served with toppings. Whereas, Focaccia is baked along with toppings.
Focaccia Vs Pizza
- Focaccia is like Pizza but is much thicker than Pizza. Even the regular pizzas are less than half an inch thick. Whereas, Focaccia is almost one inch or slightly more thick.
- As said by Ms Weinberg, Pizza is more of toppings and less of bread whereas Focaccia is more of bread with minimal toppings.
- Focaccia is for all those who are health conscious or are interested in eating something light as it is basically topped with olive oil, herbs and some veggies. Whereas, Pizza, we all know is loaded with cheese with/without veggies.
- Another thing by which I like to differentiate it is that Pizza is best eaten hot, straight from the oven. Whereas, you can make ahead Focaccia and then eat it later or maybe after warming it up a little for a minute or two.
- Then Pizza is the main course thing whereas Focaccia is eaten as a snack item. Similarly, sandwich bread is more for breakfast time. Also, Pizza doesn’t need any accompaniment whereas, Focaccia is generally served with some dip.
So, with these, I leave it to you, as to what category you would like to put Focaccia in. But it is a yeasted baked bread of its own kind. However, if interested in reading more about their differences then read here.
Special About My Homemade Focaccia Bread Recipe
For making Focaccia, I have used the basic Pizza dough only which is made with wheat flour only. Then, I have proofed the dough twice just like my other bread/pizza. Firstly, proofed in the bowl only and the second time in baking pans after shaping.
Also, I have used lots of veggies on it. You may do the same or skip veggies depending on your liking.
Then, the ingredients mentioned in the recipe card is sufficient for 1 Focaccia. Whereas the step by step pics are for 2 focaccia bread as I baked one in the oven and the other in the microwave oven simultaneously.
How To Scale A Recipe
For scaling it to double, just multiply all the ingredients by 2.
Can I make The Focaccia Dough Ahead of Time?
In case, you are not able to bake for whatever reason then after first proofing, deflate the dough and keep it in the refrigerator in an airtight container. It will be good up to 3 days. Whenever you wish to use, take it out, shape it and go for second proofing.
Using the same dough, you can make other breads too like:
Why Put Dimples (dents) on Focaccia Bread?
In short and sweet words, Focaccia is the Dimpled Bread. Just a look at this bread and you know its Focaccia! It’s like dimples all over the surface are calling out ‘hey, I am Focaccia, I am Focaccia!”
Why put dimples? Is it something to give it an eye-catching look? Well, no doubt, dimples enhance the beauty of this bread and is its trademark. But hold on! That’s not all! There’s a reason, rather two reasons behind that.
- Focaccia bread is rich in olive oil. After the dough is proofed, we put dimples on it using our fingers. Thereafter, flavoured or plain olive oil is spread liberally on it. As per the experts, these dimples acts like a pool of olive oil which eventually seeps in the bread, thus rendering it a lovely crust, flavour as well texture.
- Also, Focaccia is a flatbread and is not expected to be domed/risen like regular bread. So, these dimples stops further rising of the bread and thus keeps it flat only.
How Much Deep The Dimples on Focaccia Should Be?
While poking dimples, do not dive into it till the bottom, otherwise it will puncture the bread and will not let it rise. Just use your fingertips and that’s it. As you can see in the pic below, the backside is without any dimples.
Tips To Make Perfect Focaccia Bread
- Proof the dough twice just like any other bread.
- Use olive oil only and that too liberally.
- Poke dimples all over, using only your fingertips, after final proofing.
- Use a lot of herbs, better if fresh.
- Bake it in a really hot oven. So, preheat your oven to its highest temperature for at least 15 minutes.
- Unlike Pizza base, liberally brush the baking pan with olive oil, before placing the dough on it. This will give a crispier crust.
I think, by now, you must have got an idea as to how Focaccia is made.
Step By Step Pics Showing How Focaccia Bread Is Made At Home
(I Doubled The Ingredients As Made 2 pieces of bread at a time)
- Make garlic herbed oil.
- Heat olive oil with crushed garlic, rosemary, oregano and mixed Italian seasoning.
- Proof yeast. Add instant dry yeast and honey to lukewarm water. Cover it and leave for 10 to 15 minutes till frothy and bubbly.
- Take wheat flour and salt in a big bowl.
- Add frothy yeast solution to the flour mix and knead it.
- Add garlic oil and continue kneading till smooth and stops sticking.
- Keep the dough in a greased bowl, cover it and leave it for first proofing. It normally takes an hour to get double in volume, but longer in winters. So, instead of the clock, keep an eye on the dough.
- Once double in volume, deflate it by gently pressing with your knuckles. Knead it for 10 to 12 seconds only.
- Using a pizza cutter, divide it into 2 parts. Avoid stretching it with hands as it may destroy the gluten formed therein. (I did it as mine was double the ingredients)
- Grease a baking tray. I have used a 7” by 7” square pan. You can take of any other shape too. Put the dough and spread it with fingers only.
- Cover it with a kitchen napkin and leave for second proofing for 15 to 20 minutes.
- In the meantime, chop veggies.
- After about 10 minutes, start preheating the oven. Preheat it to the highest temperature in your oven for 10 to 15 minutes.
- Once the dough has risen, poke dimples using your fingertips.
- Drizzle garlic oil all over it. Spread it using a pastry brush.
- Bake it as it is or put veggies on it. Slightly press the veggies.
- Bake it at 200 degrees C for 25 minutes approximately till it turns golden from the top.
- Take it out of the oven. Let it cool down a bit for 5 to 6 minutes. Run a knife around it and invert it on a wire rack.
- Put olives/jalapenos, cut pieces and serve with love, mayonnaise optional.
Recipe Card of Homemade Focaccia Bread With Whole Wheat
Focaccia Bread With Veggies
Focaccia, a versatile Italian bread, perfect for anytime. Good for beginners who want to start bread baking.
For Garlic Oil
- 4 Tbsp Olive Oil
- 1 Tbsp Crushed Garlic
- 1 tsp Rosemary
- 1 tsp Mixed Italian Herbs
For The Dough
- 1.5 Cups Wheat Flour
- 3/4 tsp Salt
- 1 tsp Honey
- 1/2 tsp Instant Dry Yeast
- 3/4 Cup Lukewarm Water
- 1/4 Cup Veggies (Bell Peppers, Mushrooms, Onion etc)
Make garlic herbed oil
Heat olive oil with crushed garlic, rosemary, oregano and mixed Italian seasoning. Let it cool down.
For The Dough
Proof yeast. Add instant dry yeast and honey to luke warm water. Cover it and leave for 10 to 15 minutes till frothy and bubbly. Having lukewarm water is very important. It should be such wherein you can put your fingers comfortably.Too hot water will kill the yeast and if not warm then yeast will not activate.
Take wheat flour and salt in a big bowl.
Add frothy yeast solution to the flour mix and knead it.
Add garlic oil and continue kneading till smooth and stops sticking. Put the dough on your kitchen counter and knead for another 4 to 5 minutes. Stretch the dough using the heel of your hands, fold it, then again stretch. Soon the dough will be smooth and shiny.
Grease the bowl liberally, put the dough in it, invert the dough so that the top also gets oily. Cover it with a plate or lid and let it rise for an hour or so till doubles in volume. Time is just a rough guide and will depend on the weather. If too cold then it may take even longer. So, instead of time, watch your dough.
When the dough has risen, punch it to release the gases. Knead it lightly for few seconds.
Grease a baking tray and put the dough in it. ( I used 7'' by 7'' square baking pan).
Spread it in the tray so as to keep it 1/2'' thick.
Cover it with a kitchen napkin and leave for second proofing for 15 to 20 minutes.
During this time, chop the veggies.
After about 10 minutes, start preheating oven. Preheat it to the highest temperature (200 or 220 degrees C) in your oven for 10 to 15 minutes.
Once the dough has risen, poke dimples using your fingertips.
Drizzle garlic oil all over it. Spread it using pastry brush.
Put veggies on it. Slightly press the veggies.
Bake it at 200 degrees C for 25 minutes approximately till it turns golden from the top.
Take it out of the oven. Let it cool down a bit for 5 to 6 minutes. Run a knife around it and invert it on a wire rack.
Cut pieces and serve with love, mayonnaise optional.
- To replace instant yeast with active dry yeast, use 1 tsp. As 1 TSP INSTANT YEAST = 1.25 TSP ACTIVE DRY YEAST.
- You can use the same quantity of sugar in place of honey.
- Quantity of water for kneading the dough may vary as different flours have different absorption capacity.
- Rising time depends on the quantity of yeast and on the weather conditions. During summers it may rise in 45 minutes to 1 hour. Whereas in winters it may take even up to 2 hours.
- While making dimples, do not dive till the bottom of the dough.
- You may skip veggies and bake after drizzling garlic oil only.
I hope you have liked this easy recipe of how to make Focaccia bread at home and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.
Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on Facebook Pinterest Quora too. for latest recipe updates. Thank you!
Stay Safe… Stay Happy