Herbed Whole Wheat Focaccia

This is my version of a popular focaccia recipe from King Arthur Baking. Its unique flavors come from extra virgin olive oil plus flavorful herbs both inside and on top!

Prep Time: 30 minutes            Bake Time: 25 minutes            Total Time: 3-3½ hours

WHAT YOU NEED:

Dough:

2 cups lukewarm water

1 Tbsp. granulated sugar

1 Tbsp active dry yeast

1 cup (135g) whole wheat flour

4 to 5 cups (485g to 600g) all purpose flour or bread flour

2 Tbsp. extra virgin olive oil

1 Tbsp. dried herbs (Italian blend, rosemary, thyme or herbes di Provence—see Tips for fresh herbs)

1-1/2 - 2 tsp. coarse sea salt or kosher salt

2 Tbsp. extra virgin olive oil (to grease the pan)

Toppings:

Sprinkling of dried or fresh herbs (see Tips)

1/2 tsp. coarse sea salt or kosher salt

¼ cup extra virgin olive oil

¼ cup black olive halves (eg, kalamata or oil cured) (optional)

¼ cup chopped oil-packed sundried tomatoes (optional)

MAKING IT:

Whisk together water, sugar and yeast in a large mixing bowl or in bowl of electric mixer with dough hook. Be sure sugar and yeast dissolve.

To this water mixture add: all the whole wheat flour, 1 cup of all-purpose flour, 2 tablespoons olive oil, 1 tablespoon dried herbs and 1½ -2 teaspoons salt. Stir with a large spatula or spoon until a batter forms.  Using a dough hook or by hand, mix in the remaining flour, one cup at a time, blending well after each addition. Knead dough (with a dough hook or by hand on floured surface) until smooth and elastic, about 5-7 minutes. Dough should be soft, but should leave the sides of the bowl if kneading with dough hook.  

Place dough in an oiled bowl and spin it around to coat the surface with oil.  Cover with cloth towel or plastic wrap. Let rise in a warm place or until doubled in size, about 90 minutes.

Just before dough completes the first rise, drizzle 1 tablespoon oil into each round pan, rubbing it all over sides and bottoms of pans.

Deflate the dough by pressing down in the center. Turn dough onto a lightly floured board and divide in half. With your hands, gently pull and stretch each piece into a round that is about 1-inch thick.  Place each round into the greased pans, pushing it towards the sides of the pan.  Cover the pans with a clean towel or plastic wrap and let rise for 45 – 60 minutes in a warm place until puffy (dough probably won’t reach the top of the pans; that’s okay).

Preheat your oven to 425°F.  Dip your fingers in flour and gently press your fingers into the dough, creating “dimples.” Sprinkle tops with more herbs, salt (and press olives/sundried tomatoes lightly into the dimples too, if desired). Drizzle ¼ cup olive oil over both, brushing to coat the toppings to keep them from burning.

Bake on middle oven rack for about 25 minutes or until focaccia is lightly browned. Remove focaccia from pans and cool on wire racks. Makes 2 focaccias (about 8-10 servings each).

NUTRITION:

Nutrition Information per serving (1/8 focaccia/about 2 oz.): 200 Calories; 6g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Chol; 370mg Sodium; 31g Total Carb; (2g Fiber; 1g Total Sugars; 1g Added Sugars); 4g Protein; 10% DV Iron

TIPS:

Fresh herbs such as rosemary, thyme and sage are delicious in focaccia.  Use about 3 tablespoons (chopped) in the dough and another tablespoon on top.

Focaccia is best the day it is baked, but once cooled can be wrapped and frozen for up to 2 weeks.