Whole Wheat Tomato & Basil Focaccia

Nour Kay
by Nour Kay
12 pieces
2 hr

I find passion in baking and experimenting with new bread recipes. Focaccia was a new challenge to me, although I've been making bread for quite some time now. I wanted to experiment with a whole wheat version, which tends to be challenging given the nature of the whole wheat flour being different than typical bread flour.


But here there is always a way, and I'll guide you through how I made it work.


Focaccia is versatile since there is room to play around toppings. I tried a garlic, tomato, and basil focaccia here. It turned out so moist, fluffy, and tasty. I enjoyed it as a breakfast sandwich stuffing it with eggs, cheese, and condiments.

Whole Wheat Tomato & Basil Focaccia
Recipe details
  • 12  pieces
  • Prep time: 95 Minutes Cook time: 25 Minutes Total time: 2 hr
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Ingredients
  • 2 1/4 teaspoons active dry years
  • 1 cup warm water 
  • 1 drizzle of honey or 1 tbsp sugar  
  • 2 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 8 tablespoons olive oil (divided)
  • Handful basil, tomatoes, crushed garlic
  • Salt & pepper to taste
Instructions
Add yeast in the warm water then add honey (or sugar) to activate the yeast. Set aside until the yeast foams up, 5 to 10 minutes
In a separate bowl, add the flour, salt and 4 tablespoons of the olive oil. Then add the water/yeast mixture. Combine until smooth.
Place the dough on a floured surface and knead. Transfer to an oiled bowl, cover with plastic wrap, and let stand until it doubles in size (~45 min - 1 hour).  
Once dough is ready, transfer it into a rectangular pan (on parchment paper), stretching it out in 4 directions so it becomes one even layer. Dimple the dough with your fingers and drizzle with 2 tablespoons of the olive oil.
Cover with plastic and let the dough rise again on the counter (~20 min). After this step you can refrigerate overnight if you're not planning to bake until the next day. You will have to take out the dough ahead of time and let is sit at room temperature before baking.
Once ready to bake, preheat oven to 425 degrees F.
Top your focaccia while oven is getting ready. Sprinkle the tomatoes and basil evenly over the top, brush it with the crushed garlic mixture, and add salt and pepper to taste. Drizzle the remaining olive oil.
Bake until golden brown, 20 to 25 minutes. Let it cool cool before slicing and serving
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