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5 from 1 vote

Whole Wheat Focaccia

A delicious whole wheat focaccia with a light, airy crumb, topped with an addictive mix of rosemary and garlic. Perfect for sandwiches or to just snack on.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Bread
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Whole Wheat Focaccia
Servings: 12
Calories: 255kcal


  • 1 cup sourdough starter
  • 3 ½ cups whole-wheat flour
  • 1 cup all purpose flour
  • ¼ cup vital wheat gluten (if you can't find this, substitute one more cup of the whole-wheat with all-purpose)
  • 2 tsp active dry yeast
  • Salt to taste
  • 4 tbsp extra virgin olive oil
  • 2 ¼ cups warm water

For the topping

  • 2 tbsp rosemary (minced finely)
  • 1 clove garlic (minced finely)
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil


  • Mix the toppings together in a small bowl and set aside.
  • Mix the yeast in ½ cup of water and set aside to froth for five minutes.
  • After five minutes, add the sourdough to a large bowl. Then add the flours, oil, and the remaining water and mix with a wooden spoon or in the bowl of a stand mixer until everything comes together. This is a very sticky dough at this stage, but that is what will make this focaccia light and airy.
  • Cover the dough with plastic wrap and place in an oven with the pilot light on or in a warm place for about 1 ½ hours or until it has doubled in size.
  • Using an oiled spatula, turn the dough over on itself in the bowl for a total of 10 times. You don't want to deflate the dough too much so don't knead it by hand.
  • Turn the dough over into a large baking pan (15 by 10 inches) sprinkled with some coarse salt. Or divide in half and place each half in a 9-inch cake tin. (I used a glass baking dish which wasn't such a good idea, because the baked bread was a bear to unmold. I'd advise using a metal pan)
  • Press the dough gently out from the center so it reaches the sides of the pan.
  • Cover the pan or pans with plastic wrap and place in the oven with the pilot on for another hour or until the dough has doubled.
  • Preheat your oven to 400 degrees at least 30 minutes before baking.
  • Using a fork, prick the dough all over to remove any bubbles on top. Don't go heavy-handed because you don't want to deflate the dough.
  • Brush the top of the bread with the rosemary-olive oil mixture. Bake in the preheated oven for 25 minutes.
  • Remove the focaccia pan or pans from the oven and let stand on a rack for five minutes. Remove the bread from the pan and continue to cool on the rack.


Calories: 255kcal | Carbohydrates: 39g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 164mg | Fiber: 5g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg