Whole wheat herb focaccia

Easy Whole Wheat Focaccia with Herbs


Easy Focaccia Bread with Herbs

Process notes

  • cut the recipe in half
  • used freshly-milled hard white wheat flour
  • increased olive oil by 1 tablespoon
  • baked in oval enameled cast iron gratin pan
Whole wheat herb focaccia dough in pan

Whole wheat herb focaccia dough in pan


This bread tasted fantastic. It got a little overbaked so was a tad dry — by decreasing the batch I should have decreased the baking time more. It was more crumbly than chewy and moist. This recipe calls for very little kneading, which is probably fine with all-purpose flour, but with my whole grain wheat flour it didn’t activate the gluten as much as I’d like. I’ve found better results by kneading this flour longer than a regular recipe instructs.

I’d make this again, but next time I’ll use the dough hook on the stand mixer and give it a good 5 to 10 minutes of kneading, while keeping the dough on the wet side.