• Servings 10-12
  • Prep 2 hours min
  • Cook 12-15 min
  • Cuisine
  • Skill Level



  • 1 envelope active dry yeast (2 and 1/2 tsp)
  • 1 and 1/4 cups warm water
  • 1/2 tsp honey
  • 5 tbs olive oil, divided
  • 1 tsp kosher salt
  • 1 and 1/2 cups whole wheat flour
  • 1 and 1/2-2 cups ap flour

Focaccia takes well to many different toppings and is very easy to prepare.

  • Place yeast, water and honey in a large bowl.
  • Stir to dissolve yeast and let stand for 5-10 minutes or until foamy.
  • Add 3 tbs olive oil, combine with the whole wheat flour, 1 cup ap flour and salt, then stir in the liquids, beating with a wooden spoon until flour is mixed in.
  • Turn dough onto a lightly floured wooden surface and work in enough of the remaining ap flour by hand to make it very soft, but not sticky.
  • Knead for 10 minutes until very smooth and silky.
  • Wash and dry bowl and dough and lightly coat with oil.
  • Cover and let rise at room temperature until doubled in size, about 1 and 1/2 hours.
  • Coat a 10×14 inch baking pan with 1/2 tbs of oil.
  • Punch down dough and turn out onto a lightly floured surface.
  • Roll dough out into a rectangle to fit pan and let rest for 10 minutes.
  • Carefully lift dough into the pan and spread out evenly.
  • Brush top of the dough with remaining 1 and 1/2 tbs of oil.
  • Cover and let rise at room temperature until puffy, about 45 minutes.
  • During the last 10 minutes preheat the oven to 425 degrees.
  • Make 1/2 inch indentations over surface of dough, using your fingertips.
  • Bake for 12-15 minutes or until golden brown.
  • Before baking you may add any toppings of your choice: cheese, tomatoes, onions fresh vegetables, etc.
  • Makes about 12 (3 inch squares).

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