Slice of whole grain fruited focaccia

100% Whole Grain Fruited Focaccia


100% Whole Grain Rustic Bread and Pizza Dough from Peter Reinhart’s Artisan Breads Every Day + Breakfast Focaccia with Dried Fruit from Peter Reinhart’s Artisan Bread Making course on

Process notes

Made enough dough for two 9-inch rounds, each pan containing 448 gm of dough.


Day 1: 1 hr 20 min
Day 2: 3 hrs
Total: ~24 hrs

Baker’s percentages:

  • Flour, 72°: 100% (340 gm)
  • Salt: 2% (1 tsp)
  • Instant yeast: .6% (5/8 tsp)
  • Granulated sugar: 6.3% (22 gm)
  • Water, 52°: 100% (341 gm) — started with 90% as instructed (306 gm) but increased after mixing because dough was stiff
  • Vegetable oil: 6.3% (22 gm)
  • Raisins: 50% (85 gm)
  • Dried sweetened cranberries: 50% (85 gm)

Day 1

1:20 p.m.: Gather ingredients. Grind 340 gm of hard white wheat berries, first on medium grind then on fine grind. Chill in freezer while preparing remaining ingredients. Mix together with paddle on low for 1 min. Rest 10 minutes. Add oil. Mix on medium-low (this is when I added the additional 35 gm of water) for 1 min 30 sec. Add fruit and mix on medium-low for 1 min. Transfer to oiled bench and cover with bowl. Rest 10 min. Dough temp 72°.

2:03 p.m.: Begin 4 total stretch and folds, with 10 minutes of rest between each. Prepare two 9×2 round cake pans with oil and parchment, oiling parchment as well.

2:37 p.m.: Panning. Divide into two 448-gm pieces and place in pans. Drizzle a bit of oil on top and dimple dough into pan, spreading gently from center out without forcing it. Cover with plastic and refrigerate.

Day 2

9 a.m.: Remove pan #1 from refrigerator. Turn oven to 200° and heat for 3 minutes, then turn off. Drizzle a bit of oil on dough and dimple out, stopping at about 80%. Place covered pan in oven for 8 min.

9:15 a.m.: Remove pan from oven and wait 10 min.

9:27 a.m.: Repeat oil and dimple process, this time reaching 100%. Place back in oven for 12 min.

9:39 a.m.: Remove from oven and set on counter for final proofing. Room temp 78°.

11:10 a.m.: Preheat oven to 500° convection with rack in middle.

11:45 a.m.: Bake 12 min. Height of dough is just under 1 inch. Prepare icing of 1/2 c confectioners’ sugar (sifted), few tsp of water, few drops of almond extract, and 1/4 tsp orange zest.

11:57 a.m.: Remove from oven and run knife around edge. Turn out onto rack and cool for a couple of minutes, then drizzle icing over top. After about 20 min, cut and serve.

Unglazed focaccia

Unglazed focaccia

Glazed focaccia

Glazed focaccia

Open crumb on whole wheat focaccia

Nice open crumb

Day 4 (update)

Added additional oven-proofing step, more oil to sides of pan, and reduced bake time to 10 minutes. The crumb wasn’t quite as open, which makes me wonder if I over-proofed it, or whether the extra time in the refrigerator had an effect. The extra oil helped, though next time I could use even more. The 10-minute bake time was perfect. The bread was a bit moister than the 12-minute bake time.


Extremely happy with how this turned out. It bubbled and browned nicely, and tastes fantastic.

When I pulled it out of the oven, I worried it was overbaked and dried out, but the bread actually retained a fairly moist texture. Next time I’ll bake for a couple of minutes less to see if it’s better or not.

There wasn’t enough oil in the pan, and the bread was lightly stuck to the edges and did require a sharp knife to loosen it from the pan.

The 9-inch bread is really too much for two people, and it gets a little stale by the time it gets finished. Reducing it to a 6-inch pan would be better.

Adjustments for next time:

  • consider increasing hydration even more to compensate for the dried fruit
  • use more oil in the pan
  • do another round of dimpling, warming, and resting before the final proofing to see if I get a little more height
  • cut recipe in half to make two 6-inch breads, freezing one