Get my newest recipe via email:

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

JUMP DIRECTLY TO RECIPE

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

About Focaccia:

  • 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.
  • 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.
  • Feel free to substitute regular whole wheat flour ground for the white whole wheat flour. You can make rosemary foccacia with unbleached white flour too.

What is white whole wheat flour?

  • White whole wheat flour, like regular whole wheat flour, includes the bran, germ and endosperm of the wheat grain. The difference is white whole wheat flour is ground from white wheat berries while regular whole wheat flour is ground from hard red wheat berries. White whole wheat flour is lighter in color and flavor and has all the nutritional advantages of whole wheat flour. Both are 100% whole grain.

*** For another flavorful recipe showcasing fresh rosemary—check out these Oatmeal Rosemary Scones.

Make it a fabulous week–get in the kitchen and cook something delicious!

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

  • Follow me on Instagram! It’s my favorite!
  • Peruse my Pinterest boards for more vegetarian recipe ideas.
  • Find daily vegetarian and healthy living ideas on my Facebook page.

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

5 from 2 votes
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! Makes one 12x16-inch baking sheet, 8 to 10 servings.

Course: Bread, Side
Cuisine: Vegan, Vegetarian, Whole grain
Keyword: foccacia, whole wheat, rosemary
Servings: 10 servings.
Calories: 226 kcal
Author: Letty Flatt
Ingredients
  • 2 cups white whole wheat flour (see notes)
  • 2 cups unbleached all purpose flour (see notes)
  • 2 teaspoons instant dry yeast (see notes)
  • 1 3/4 cups very warm water (120°F.)
  • 2 1/4 teaspoons fine sea 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
Instructions
  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
  • White whole wheat flour, like regular whole wheat flour, includes the bran, germ and endosperm of the wheat grain.
  • Feel free to substitute regular whole wheat flour ground for the white whole wheat flour.
  • You can use all unbleached white flour if you prefer.
  • 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.
Nutrition Facts
Easy Whole Wheat Rosemary Focaccia
Amount Per Serving
Calories 226 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 757mg33%
Potassium 76mg2%
Carbohydrates 36g12%
Fiber 3g13%
Protein 6g12%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
Calcium 21mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

4 comments

  • I think I smell it baking! GREG Reply · 11 September, 2016

  • Deb

    This looks wonderful, but it’s not whole wheat bread so I can’t try it. White whole wheat is not whole wheat at all.

    But it does look wonderful, and I’ll bet it tastes wonderful, too! Reply · 30 January, 2019

    • Hi Deb. Thank you for your comment. Just like regular whole wheat flour, white whole wheat flour includes the bran, germ and endosperm of the wheat grain. The difference is white whole wheat flour is ground from white wheat berries while regular whole wheat flour is ground from hard red wheat berries. White whole wheat flour is lighter in color and flavor and has all the nutritional advantages of whole wheat flour. Both are 100% whole grain. Here’s a link from Oldways Whole Grains Council explaining white whole wheat flour. Feel free to substitute regular whole wheat flour ground for the white whole wheat flour. (I am finding organic white whole wheat flour more difficult to get than before. I can still buy it at Natural Grocers and online from King Arthur Flour.) Reply · 30 January, 2019

  • Deb

    Thank you for the information and link. I suspect I am confusing it with products called “white wheat”.

    I’m always happy to learn something new! I’d prefer the taste of a flour less bitter than whole wheat, but with the same (or nearly the same) food values. Reply · 30 January, 2019

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.