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Easy Whole Wheat Rosemary Focaccia

Focaccia is about the easiest bread you can make. Mix it for one minute, let it rise in the bowl, spread it in the pan with your fingers, and leave it to rise once more. Just before baking, poke finger holes all over, to hold puddles of olive oil. For this easy whole wheat rosemary focaccia, add chopped rosemary leaves to the dough, and, before baking, sprinkle more on top.

Easy Whole Wheat Rosemary Focaccia | Letty's Kitchen

One whiff of rosemary’s strong bouquet takes me back to a day years ago, a day I worked as a guest baker, for free, in the pastry kitchen at a famous Napa Valley Italian restaurant. I helped with desserts and got to know the kitchen and menu, but what will I remember? Picking rosemary from a parking strip.

The rosemary grew like a huge patch of weeds. It was laced with cobwebs and for sure comfortable with exhaust dust and fumes, because there it was, in a four-foot wide strip next to the street. My task was to gather a bagful, enough for the bread of the day, rosemary focaccia.

fresh rosemary for Easy Whole Wheat Rosemary Focaccia | Letty's KitchenAn hour later I had it washed (more than once I tell you) and clean, the needle-like leaves stripped from their stems. Finely chopped, and mixed with flour, yeast, olive oil and salt, it was well on its way to becoming rosemary focaccia.

Rosemary grows wild in the Mediterranean, so to find the flavorful aromatic herb flourishing outside a California restaurant is as genuine as baking it into Italian flatbread with fruity olive oil and salt.

Ready to bake-- Easy Whole Wheat Rosemary Focaccia | Letty's Kitchen

Classically, focaccia is shaped into large rounds. For this easy whole wheat rosemary focaccia, bake the dough in a rectangle baking sheet. It comes out fairly slim–when cut in half, it’s about as thick as those trendy thin sandwich buns. If you prefer a thicker focaccia, double the recipe, and use the same half-sheet pan.

Serve easy whole wheat rosemary focaccia as a snack, as table bread with meals, with soups, salads, and with antipasto platters.

Easy Whole Wheat Rosemary Focaccia | Letty's Kitchen

Easy Whole Wheat Rosemary Focaccia notes:

  • Focaccia, (foh-KAH-chee-ah) is similar in style to pizza dough. Except the dough is much wetter and you spread it in the pans with your fingers instead of rolling it out.
  • White whole wheat flour adds whole grain goodness. I like to include some unbleached all-purpose flour as in this recipe. You can use all white whole wheat flour or all unbleached white–as you prefer.
  • If you wish, sprinkle your focaccia with chopped red onions and cheese, in addition to the rosemary and salt. If you don’t have fresh rosemary, you can substitute a dried Italian herb mix.
  • For another flavorful recipe showcasing fresh rosemary—check out these Oatmeal Rosemary Scones.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Easy Whole Wheat Rosemary Focaccia | Letty's Kitchen
Easy Whole Wheat Rosemary Focaccia
Prep Time
10 mins
Cook Time
25 mins
Total Time
2 hrs
This whole grain focaccia with fresh rosemary is about the easiest bread you will ever make. No kneading needed. 😉
Author: Letty Flatt
  • 2 cups white whole wheat flour
  • 2 cups unbleached all purpose flour
  • 2 teaspoons instant dry yeast (see note)
  • 1 3/4 cups very warm water (120°F.)
  • 2 1/4 teaspoons Real Salt
  • 1/4 cup extra virgin olive oil , plus more for pan and top of focaccia
  • 2 tablespoons plus 2 tablespoons chopped fresh rosemary leaves
  • 1 teaspoon kosher salt
  1. In a large bowl, mix the flour with the yeast.
  2. With a wooden spoon, mix in the hot water, the salt, the 1/4 cup of oil, and the first 2 tablespoons of chopped rosemary.
  3. Beat vigorously for about a minute. Cover the bowl with plastic wrap and let rise at room temperature until doubled in bulk—45 minutes to one hour.
  4. Coat a large baking sheet (12 x 16-inch) with oil.
  5. Turn the dough out of the bowl onto the pan. It will be sticky. Pour a bit of oil on top and press until the dough fills the pan completely, trying to keep the thickness even. It will seem super thin but remember the dough doubles with rising. It doesn't need to come all the way to the edges.
  6. Rub olive oil over the surface and cover with a piece of plastic wrap. Let rise again until doubled—about 45 minutes.
  7. Preheat oven to 425°F.
  8. Dimple the surface of the dough, using oiled fingertips to poke the holes. Drizzle with a generous dose of olive oil, letting the oil fill the cavities. Sprinkle with the kosher salt and the remaining chopped rosemary.
  9. Bake about 25 minutes, until golden.
  10. Slide the focaccia off the pan onto a cutting board. Let cool a few minutes and then cut as desired to serve.
Recipe Notes

With active dry yeast, yeast is first proofed in warm 105-115°F. water with a pinch of sugar. Nowadays most professional bakers use instant dry yeast for easier mixing. All you do is mix the flour and yeast and stir in a hotter water, 120°F., to make the dough.

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