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Whole Wheat Focaccia
This rustic flatbread uses a hearty blend of all-purpose, whole wheat, and spelt flours. The combination of whole grains gives the dough a satisfying texture and a deep, nutty flavor. A generous pour of extra-virgin olive oil creates a crisp, golden crust while keeping the interior soft and airy. Briny green and purple olives pair with fresh rosemary for a classic, aromatic finish. It is perfect for dipping into hummus, serving alongside a Mediterranean dinner, or enjoying on its own as a savory snack.
Ingredients
- 2 cups (480 ml) lukewarm water, divided
- 1¼ teaspoons active dry yeast
- Pinch of granulated sugar
- 3 cups (375 g) unbleached organic all-purpose flour
- 1 cup (115 g) whole wheat flour
- 1 cup (100 g) whole spelt flour
- 1 tablespoon fine sea salt
- 1 cup (240 ml) extra-virgin olive oil, divided, plus more for oiling bowl
- ½ cup (65 g) pitted green olives
- ½ cup (65 g) pitted purple olives
- 8 sprigs rosemary
Instructions
- 1Mix a quarter cup of the lukewarm water with the yeast and sugar in a liquid measuring cup. Stir until dissolved and let the mixture sit for about 5 minutes until it becomes bubbly.
- 2Place the all-purpose, whole wheat, and spelt flours into the bowl of a stand mixer fitted with a dough hook. Add the fine sea salt and mix for one minute to blend the dry ingredients.
- 3Pour half a cup of the olive oil, the remaining lukewarm water, and the bubbly yeast mixture into the bowl. Mix on medium speed for about 30 seconds until a dough begins to form.
- 4Turn the mixer speed up to medium-high and knead the dough for 5 minutes. Move the finished dough into a lightly oiled bowl.
- 5Drape a clean, damp kitchen towel over the bowl. Set it in a warm area for about 1 hour so the dough can double in size.
- 6Pour a quarter cup of olive oil onto an 18 by 13-inch rimmed baking sheet. The pan should be heavily coated in oil to ensure a crispy bottom.
- 7Place the risen dough onto the oiled baking sheet. Gently press and stretch the dough with your hands to cover the pan, then drizzle the remaining quarter cup of olive oil evenly over the top.
- 8Cover the pan and return it to a warm spot for about 30 minutes until the dough looks airy and has doubled in size again.
- 9Preheat your oven to 450°F (240°C).
- 10Uncover the fully risen dough. Press your fingertips deeply into the surface to create dimples all over the bread.
- 11Scatter the green olives, purple olives, and rosemary sprigs evenly across the dimpled dough. Press the toppings gently into the surface so they adhere.
- 12Finish with a sprinkle of flaky sea salt. Bake for 20 to 25 minutes until the focaccia turns a deep golden brown.