While I was speaking to my sis-in-law a few days ago, she happened to mention how much she loves focaccia bread. It was then that I realized, I had never attempted to bake this bread. It had never crossed my mind, probably because it’s not a sandwich bread, nor is it pizza…the TWO breads that the foodie and I love to bake and eat. So I googled to find out how to bake it and was in for a surprise! This bread takes just about an hour in total… A bread that’s quick, easy and can be customized to one’s liking…Now isn’t that convenient??
This is probably going to be my go-to recipe when I am craving some Italian bread. Top it with some onions, tomatoes, cheese and Italian seasoning and you have yourself a quick pizza without all the fanfare attached.
I split the dough and made two breads with different toppings as you can see below.
Now, I haven’t provided exact measurements for the toppings, since each person has their own preferences. Feel free to vary and add whatever strikes you as fancy!
Whole Wheat Focaccia Bread
Ingredients:
For the Dough:
- Warm Water – 1 and 1/3 cups
- Sugar – 2 teaspoons
- Active Dry Yeast – 1 packet (2 and 1/4 teaspoons)
- Salt – 2 teaspoons + for sprinkling
- Olive Oil – 2 teaspoons + for drizzling
- Whole Wheat Flour – 1 and 1/2 cups
- All Purpose Flour/Maida – 1 and 1/2 cups + 1/3 cup
Toppings for Bread #1: Onions, Tomatoes, Jalapeños, Feta Cheese and Italian seasoning.
Toppings for Bread #2: Chopped Rosemary, Cherries cut into half (and de-seeded).
Instructions:
- Take both whole wheat and all purpose flour in a bowl and incorporate until uniform. Keep it aside.
- Next, take water in a mixing bowl and mix sugar in it. Add in the yeast and keep the bowl aside for 5 minutes, till the yeast starts to foam.
- Add the salt and olive oil, and then add the flour mix and knead for around 5 minutes to make a soft dough.
- Coat the insides of the vessel and the dough with oil and cover the dough with a damp cloth. Place this in a warm place and allow it to rise for 20 minutes.
- Preheat the oven to 425°F at this point. Line a baking tray with parchment paper.
- If you plan on making two breads like I did, cut the dough into two halves (If you plan on making only one, just use the whole dough).
- Lightly coat your hands with oil and transfer the dough onto the baking tray.
- Flatten the dough evenly with your fingers while trying to maintain a circular shape. The resulting dough should be of 1/2 inch thickness or lesser.
- Make equally spaced indentations in the dough using the tips of your fingers.
- Add the desired toppings. Drizzle 2 teaspoons of olive oil on top of the dough (1 teaspoon each if you are making 2 breads), sprinkle some salt and place it in the preheated oven for 20 to 25 minutes or until golden brown.
Nutrition Per Serving*: Calories – 194; Fat – 2 grams; Protein – 7 grams; Carbs – 38 grams; Fiber – 4 grams
NOTE:
- This recipe is adapted from here.
- *Nutritional information provided is only for the bread and not with toppings included. Nutritional information from MyFitnessPal
Fabulous focaccia! I love that it’s so versatile!
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thank you chef mimi!! 🙂
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Love the variety!
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