Whole Wheat Focaccia 

 

 

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Relegated to the back burner for far too long, this focaccia recipe deserves a triumphant return to the spotlight. While recent culinary creations like braided bread and chocolate chip cookies have stolen the show, it's time to celebrate the enduring appeal of this Italian flatbread. After all, a well-rounded baking repertoire needs diversity, and not every treat needs to be a perfectly portioned loaf (although the ease of slicing can be tempting!).

Focaccia's magic lies in its remarkable adaptability. Hailing from Italy, this flatbread boasts a rich history and a stunning array of variations. From simple, everyday fare to close cousins of pizza, focaccia takes on countless forms. Over generations, passionate bakers have developed a vast repertoire, and that's precisely what makes focaccia such an exciting medium for culinary exploration. The foundation – a harmonious blend of water, flour, and yeast – remains constant, but the toppings and seasonings transform it into a blank canvas begging for your creative touch.

Imagine focaccia's golden surface adorned with fragrant rosemary and a sprinkle of flaky sea salt. Picture a vibrant tapestry of roasted vegetables nestled in its dimpled dough. Or perhaps a decadent drizzle of olive oil and aged balsamic reduction takes center stage. These are just a few possibilities in a universe of flavor combinations waiting to be discovered.

So, it's time to break free from the monotony of the same old recipes and embrace the focaccia revolution! This recipe is your launchpad to unleash your inner baker and craft a flatbread masterpiece that reflects your unique style. With minimal effort and a touch of creativity, you can transform simple ingredients into a visual and flavorful delight. Let your imagination run wild as you explore different topping combinations. Dive into the world of focaccia and savor the endless possibilities this versatile bread offers. After all, baking should be an adventure, and focaccia provides the perfect blank canvas to embark on a delicious journey of discovery.

 

Equipment

• Measuring cup(s) and spoon(s)
• Medium bowl
• Large spoon
• 9x13" baking sheet, aluminum or other metal

Ingredients

• 1 2/3 cup warm water
• 2 1/2 teaspoons dry active yeast
• [Optional] 1 tablespoon honey OR 1/2 tablespoon sugar
• Feeds yeast for a faster rise. Complete fermentation does not leave significant amounts of sugar in the final product.
  
• 1/4 cup olive oil or high-quality vegetable oil
  
• 1.5 tbsp lemon juice
• 3 1/3 cups whole wheat flour
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 tablespoon Italian seasoning
• I use a mix of anything I have on hand that sounds Italian: rosemary, oregano, basil, thyme...
• 2 tablespoons shredded/grated Parmesan cheese
• I recommend you use a cheese without a lot of preservatives. I sometimes used a very convenient store bought pre-grated parmesan that always tasted a bit off, and I realized it contained potassium phosphate. It's safe enough in food, but all I'll say is that a different cheese I used without potassium phosphate tasted much better.
   

Instructions

1. Oil a 13 x 9 baking sheet set aside. In a large mixing bowl, combine warm water, yeast, sugar or honey, and 2 tbsp oil. Mix until combined, then let sit for 1-2 minutes so the yeast wakes up.
2.  Add in the flour, salt, and garlic, then mix until it forms a sticky dough. If using a stand mixer with dough hook attachment, knead for 3-4 minutes, or until it starts to lose some of its stickiness. If mixing by hand, lightly oil the dough and knead for 5-7 minutes.
3. Spread the dough in an even layer in the prepared baking sheet. Loosely cover with plastic wrap or very light, non-particulating fabric, and let rise in a warm place (pre-warmed turned off oven or similar) for around two hours or until noticeably puffy. Rise time may vary depending on how warm the environment is.
   
4. Once the dough is risen, remove the dough from the oven and preheat the oven to 375°. Uncover the dough and, with your fingers, poke indentations in the dough every 1-2 inches. Drizzle the focaccia with the remaining oil and sprinkle on Italian seasoning and cheese.
5. Bake in preheated oven for 10-12 minutes, or until the top is just golden brown.
6. Remove, cut however you like, and enjoy.