Whole Wheat Rosemary Focaccia

5 from 2 votes

Whole Wheat Rosemary Focaccia

This whole grain focaccia with fresh rosemary is about the easiest bread you will ever make. No kneading! Makes one 12x16-inch baking sheet, about 20 (3 x3-inch) servings.

Prep Time10

Cook Time25

Proof time:2

Total Time2 35

Course: Bread, Side

Cuisine: American

Keyword: focaccia, whole wheat

Servings: servings.

Calories: 161kcal

Author: Letty | @lettyskitchen

Ingredients

3 cups white whole wheat flour (see notes)
3 cups unbleached all purpose flour (see notes)
1 tablespoon instant dry yeast (see notes)
2 ⅔ cups very warm water (120°F.)
1 tablespoon fine sea salt
⅓ 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

In a large bowl, mix the flour with the yeast.
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.
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.
Coat a large baking sheet (12 x 16-inch) with oil.
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.
Rub olive oil over the surface and cover with a piece of plastic wrap. Let rise again until doubled—about 45 minutes.
Preheat oven to 425°F.
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.
Bake about 25 minutes, until golden.
Let cool a few minutes and then cut into 3-inch (approximately) squares.

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.
You can substitute active dry yeast if that is what you have. Active dry yeast is a slightly different and weaker strain of yeast, so use 25% more (1/4 teaspoon more for each teaspoon of yeast) and dissolve the active dry yeast in warm water (105°-110° F) before adding to the dry ingredients.
With instant dry yeast there is no reason to hydrate or first "proof" the yeast. As in this recipe, simply add the yeast to the dry ingredients and mix with a hotter water, 120°F.
Fleischmann’s instant yeast is trademarked “RapidRise.” Instant dry yeast is a slightly different genetic strain than active dry yeast.

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