• October 17, 2019

Whole Wheat Focaccia Bread

Focaccia with tomatoes, olives and a rosemary. Traditional Italian flat bread

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

  • Servings: 8
  • Time: 1 hour
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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).

  1. Take both whole wheat and all purpose flour in a bowl and incorporate until uniform. Keep it aside.
  2. 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.
  3. Add the salt and olive oil, and then add the flour mix and knead for around 5 minutes to make a soft dough.
  4. 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.
  5. Preheat the oven to 425°F at this point. Line a baking tray with parchment paper.
  6. 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).
  7. Lightly coat your hands with oil and transfer the dough onto the baking tray.
  8. 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.
  9. Make equally spaced indentations in the dough using the tips of your fingers.
  10. 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


  • This recipe is adapted from here.
  • *Nutritional information provided is only for the bread and not with toppings included. Nutritional information from MyFitnessPal


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