Whole Wheat Focaccia Bread
Posted Jan 30, 2017, Updated Jul 12, 2024
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This whole wheat focaccia bread is easy to make in 1 hour! It’s a nutritious, moist & flavorful bread that pairs well with all your favorite Italian recipes!
This Whole Wheat Focaccia Bread is a great recipe to make when you’re craving homemade bread but don’t have hours to wait for it to rise. With only one rise (as opposed to the usual 2), you can be eating fresh, homemade whole wheat focaccia bread in one hour–flat!
This whole wheat focaccia is brushed with olive oil and then sprinkled with seasonings & parmesan cheese. Nutritious comfort food at it’s finest.
Whole Wheat Focaccia: Ingredient Substitutions
- Whole Wheat Flour: You can substitute the whole wheat flour with all-purpose flour, bread flour, whole wheat pastry flour, white whole wheat flour, etc.
- Honey: I have used granulated sugar in place of honey with great results.
- Topping – olive oil: You can use a mixture of butter and olive oil (or just butter) to brush on the bread if you’d like to add a little buttery flavor. I like to use flavored olive oils (like garlic or herb-infused).
- Topping – parmesan cheese: Feel free to omit parmesan cheese for a dairy-free version!
How to Make Whole Wheat Focaccia Bread
Begin by preheating the oven to 200 degrees F. The dough will rise in the warm oven to speed up the process!
Next, combine the dry ingredients in both the dough and the topping and set them aside.
Then, in the bowl of a standing mixer fitted with the dough hook, mix together water, honey and yeast. Let stand for 5 minutes or until foamy.
Once yeast is foamy (proofed), add oil and flour mixture and mix on low speed.Slowly increase the speed and knead the dough in the mixer until it pulls away from the sides.
Transfer the dough to a floured surface and knead until it’s smooth and no longer sticky ( you may need to add a little bit more flour). Roll out the dough to fit the size and shape of a cast iron skillet.
Put the dough in the prepared skillet, cover with a damp towel and let rise in the preheated oven for 15 minutes.
Once the dough is risen, remove from oven and increase oven temperature to 400 degrees F.
Use your finger to make indentations in the top of the dough, then gently brush the whole wheat focaccia dough with olive oil and sprinkle with the topping mixture. Then bake and enjoy!
Serve
Serve warm with your favorite main dishes (like this pesto pasta or crockpot roast).
Store/Freeze
Store leftovers in an airtight contianer in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Whole Wheat Focaccia Bread Recipe FAQs
If you’re not in a rush you can make the dough, put it in the skillet and let it rise in the refrigerator (instead of in the oven) so you can bake it later.
Focaccia is bread, it just has the added bonus of a delicious topping with olive oil drizzled over the top that seeps into the holes.
You can eat it warm or cold. I always prefer to eat my bread warm.
Yes, freeze it in an airtight container wrapped in plastic wrap for up to 1 month.
This bread lasts for up to 3 days stored in the refrigerator or 1 month in the freezer.
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Whole Wheat Focaccia Bread
Ingredients
Dough
- 1 cup warm water (105 degrees F)
- 1 ½ Tablespoons honey
- 2 teaspoons active dry yeast
- 1 ½ cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon sea salt
- ½ teaspoon Italian Seasoning
- 2 ½ Tablespoons olive oil
Topping
- 1 Tablespoon olive oil
- 1 Tablespoon Italian Seasoning
- 2 Tablespoons Parmesan Cheese
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 200 degrees F.
- Grease a large, 12” cast iron skillet, set aside.
- In the bowl of your standing mixer fitted with the dough hook, mix together water, honey and yeast. Let stand for 5 minutes or until foamy.
- In a small bowl, mix together all-purpose flour, whole wheat flour, Italian seasoning and salt. Set aside.
- In another small bowl, mix together Italian seasoning, salt, garlic powder and pepper. Set aside.
- Once yeast is foamy (proofed), add oil and flour. Mix on low speed.
- Slowly increase your speed and knead in your mixer until dough pulls away from the sides.
- Transfer to a floured surface and knead until it’s smooth and no longer sticky ( you may need to add a touch more flour).
- Roll out your dough to fit the size and shape of your skillet.
- Put the dough in your prepared skillet. Cover with a damp towel and let rise in the preheated oven for 20 minutes.
- Once dough is risen, remove from oven and increase oven temperature to 400 degrees F.
- Use your finger to make indentations in the top of the tough.
- Gently brush the dough with olive oil and sprinkle with the topping mixture.
- While dough is rising, preheat your oven to 400 degrees F.
- Bake in the preheated oven for 25 -30 minutes. Or until the bread is set and the internal temperature reaches between 190 and 210 degrees F in the center of the bread).
- Cool slightly before serving.
Video
Notes
- Whole Wheat Flour: You can substitute the whole wheat flour with all-purpose flour, bread flour, whole wheat pastry flour, white whole wheat flour, etc.
- Honey: I have used granulated sugar in place of honey with great results!
- Topping – olive oil: You can use a mixture of butter and olive oil (or just butter) to brush on the bread if you’d like to add a little buttery flavor. I like to use flavored olive oils (like garlic or herb-infused).
- Topping – parmesan cheese: Feel free to omit parmesan cheese for a dairy-free version!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh yes! Fresh from the oven bread is the best! I’m always so intimidated to make it at home though. I might have to change that though because this focaccia bread is looking stunning!! I can almost smell it!
It’s ready in an hour too, which means it’s totally not intimidating at all! 😉
This looks so delicious! My husband owns a restaurant where they make homemade focaccia and I always wondered why hey couldn’t just make whole wheat for me 😉 will have to share this!
OoOO SO fun!!!!
I’ve actually never tried making bread at home, it seems so intimidating!! This actually looks doable, so I gotta get past my kitchen fears
Homemade bread is seriously the best! Once you make some though you will never be able to buy a loaf at the store again! Just a warning! 😉
This looks so tasty and easy! I need more homemade breads in my life.
Thank you Christina!
Yes, I love making homemade gluten free bread! This focaccia looks gorgeous! And ready in an hour? You can’t beat that!
Homemade GF bread is so much more cost effective than store bought!
This Whole Wheat Focaccia Bread is calling my name! Looks seriously fantastic! Great pairing with a big bowl of Progresso soup!
Thank you Taylor! 🙂
ohmygoodnesss I love this recipe so much! definitely going to whip this up the next time I’ve got soup on the menu!
It definitely is the perfect partner for a bowl of soup!
I fell in love with focaccia bread during my honeymoon to Italy, but had no idea how simple it could be to make! I can’t wait to try this recipe along with some of the olive oil and wine we brought back with us 😉
it’s SO simple and versatile too!
I love a good chunk of bread with soup and that focaccia looks delicious! I love the topping and how it doesn’t look all oily and soggy like many focaccia braeds.
YES! The best winter meal combo ever!
Great timing! Have a batch of minestrone soup with the name DINNER on it for tonight. This will be a great match on this cold and bleary Chicago day.
<3 I hope you guys enjoyed it!