Focaccia, with its pillowy softness, golden crispness, and the comforting taste of olive oil, holds a special place in the hearts of many, including mine. Who could resist its simple yet irresistible charm?
In my kitchen, experimenting with focaccia has become a bit of a tradition. From classic versions to inventive twists like olives, spinach, and tomatoes, I’ve tried them all. But the latest addition to my repertoire, the whole wheat flour focaccia, has truly stolen the show.
If you’d like more bread recipes you can check, Whole Wheat Flour Olive Bread, Homemade Gluten-Free Chia Bread
When I stumbled upon this recipe, it felt like fate. And let me tell you, it did not disappoint! While it may not rise as much as the traditional focaccia, there’s something magical about its hearty, whole wheat goodness that makes it utterly delicious in its own right.
The whole wheat flour adds a nutty depth and a wholesome feel that I just can’t get enough of. Each bite is like a warm hug from the oven, comforting and satisfying in all the right ways.
So, if you’re in the mood for a cozy culinary adventure that celebrates both tradition and innovation, look no further than this whole wheat flour focaccia. Trust me, it’s worth every moment spent in the kitchen.
What do you need for Whole Wheat Flour Focaccia?
Whole wheat flour, all purpose flour, dry yeast, kalamata olives, walnuts, sesame, black sesame, dill, warm water, sugar and salt and olive oil.
First, Mix water, sugar and yeast. Add whole wheat flour, all purpose flour and dill.
knead the dough a few minutes, it’s gonna be sticky. Add olive oil and knead again. Cover with a fabric, rest 30 minutes to rise.
After the dough raised, fold the dough and rest 30 minutes to rise. And fold the dough again.
Add olive oil to the baking pan, add the dough, kalamata, walnuts, sesame and black sesame. And more olive oil on top. Bake 180°C(350°F) for 20-30 minutes.
