Whole Wheat Focaccia Recipe

How about we make this amazing whole wheat focaccia this weekend? Being a perfect recipe to enjoy in meetings with friends or simply with family. Make your appetizers and snacks more complete and healthy with this fabulous whole wheat version. Cheer up!

Focaccia, from Italian origin, is a type of flat flatbread that usually has some herbs and other ingredients added to its surface. Similarly to pizza, given its way of preparation, but with the difference of not having tomato sauce as the main ingredient. Even so, if there are varieties such as pizzas and others like stuffed with different ingredients.

Let’s talk a bit about the recipe:

Preparing this recipe is simple, since it is a recipe that has no complications in terms of its preparation and has more than one advantage. The ingredients used are few and often used, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.

This focaccia dough is not kneaded compared to traditional pizza dough because its texture is rather sticky due to its higher concentration of water. For this reason, the dough is dressed superficially with a good amount of olive oil for two reasons: first, so that it does not stick during handling and subsequent cooking; and the second, to provide that crispy layer and characteristic flavor.

Although focaccia is a simple recipe, what it does require is time in preparation to obtain its typical flat bread texture, fluffy and crispy on its surface. Because to obtain it, a certain leavening time is needed for those famous alveoli to be produced as a result of fermentation.

About the ingredients:

At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.

The fat used is olive oil and, unlike other preparations, it is integrated superficially into the dough and not during its preparation. In turn, it can be replaced by sunflower oil, although it is not convenient for texture and final flavor. Therefore, it is advisable to keep in mind the type of ingredient when preparing a particular recipe.

As for the rest of the ingredients that are usually added superficially to this focaccia dough, there are rosemary and coarse salt. Although there are other versions that can have onion called fugazza or fugazzeta and others with cherry tomato. There are also stuffed with other types of ingredients such as ricotta, olives, tomatoes, arugula, etc.

About cooking:

Lastly, this whole wheat focaccia is baked at medium high for the first 10 minutes and then lowered to medium low until baked through. As I always recommend, for a good result is to adapt the baking according to the type of oven available, since each one has a particular and unique one.

Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇

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Visit my general site Locos Por La comida where you will find all the recipes of Integralisimo, Locos Por Los Dulces and Veganisimos.

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