Parmesan Herb Focaccia: Easy Whole Wheat Bread

Parmesan Herb Focaccia is exactly the kind of bread we crave when soup is on the menu.

With its golden crust and slightly chewy center, this whole wheat focaccia bread recipe brings the whole family running to the table.

What Exactly is Focaccia Bread?

Focaccia is a yeasted flatbread originating in Italy traditionally topped with fresh rosemary, sea salt, and a generous application of Italian olive oil. This type of bread has a light texture with an open, airy crumb sandwiched between crisp edges reminiscent of a deep-dish pizza crust but less chewy.

There is nothing quite like the smell of warm bread wafting from the kitchen, drawing us in with its irresistible, soulful aroma. And when it’s made with 100% healthy sprouted whole wheat, it’s a treat we can feel good about eating as well.

Making your own freshly baked bread may not be the quickest process as it does take time to rise, but the hands-on time really is minimal. With a little advanced planning, focaccia is an easy way to include some bread-making into your week.

Why Use Sprouted Wheat Flour?

We eliminated white flour from our diet a number of years ago. I was pleased to discover sprouted whole wheat flour as a healthier flour alternative for baking. Especially because the taste and texture have been pleasing to everyone who tries it.

Sprouted wheat is similar to sourdough in that it is easier to digest than regular whole wheat flour.

While sprouted wheat is our preference, you can still create this recipe using regular whole wheat flour with excellent results.

Our 100% whole wheat focaccia bread uses sprouted white whole wheat flour, which not only aids digestion but also provides complex carbohydrates. These complex carbs slowly release energy and help regulate blood sugar unlike the empty carbs found in white bread products.

Replacing standard all-purpose flour with sprouted wheat flour is more approachable and easier than you might think. Focaccia is a simple whole wheat bread recipe with a crisp, golden crust and soft, light texture.

• If you are new to baking with sprouted wheat flour, take a look at our Sprouted Whole Wheat Cinnamon Roll recipe where we explain the health benefits, how to work with, and where to buy sprouted flour in more detail.

TIP: For best results use white whole wheat flour (regular or sprouted) for lighter, less wheaty tasting bread.

How to Make Focaccia Bread

Our method for Sprouted Whole Wheat Focaccia is simple and straightforward. The hands-on time is minimal, no lengthy kneading required, just a few simple folds and ample time for the dough to rest.

Prepare the Dough

1. Mix the dough—Place all dry ingredients into the bowl of a stand mixer with a paddle attached and stir together. Now add the water and 1 tablespoon of olive oil and mix at a low speed for 1 minute. Let the dough rest for 5 minutes, before mixing on low for a further 1-2 minutes.
2. Fold and rest the dough—Transfer the dough to a well-greased work surface and stretch and fold it over onto itself once three or four times. Cover the dough and let it rest for 5 minutes.
3. Repeat this folding process 3 more times so that you’ve folded the dough a total of 4 times (this allows the flour to hydrate properly).

TIP: Oil your hands and the edge of the scraper while you are working the dough. This allows the flour to absorb the oil and the bread will continue to firm up!

The folding and resting process is important to allow sprouted flour to hydrate properly.

Rest and Rise

1. Oil a large proofing bowl and transfer the dough to the bowl. Cover and let the dough rise for 1 1/2 to 2 hours until the dough has doubled in size.
2. Transfer the dough to an oiled baking pan and drizzle with olive oil.
3. Stretch and dimple the dough with your fingertips to fill the pan and drizzle with more olive oil.
4. Cover and let the dough rise for 1 to 1 1/2 hours until the dough reaches the top of the pan.

Why dimple the top of the bread? Simple, it increases the surface area, making small pockets where the olive oil and other flavors can collect. This results in a lovely crisp crust and added flavor.

Bake the Bread

1. Heat the oven to 450°F. Sprinkle the dry herbs, crushed red pepper, and Parmesan over the bread and drizzle generously with more olive oil.
2. Bake the herb focaccia for 20 minutes, before rotating the pan to the opposite position in the oven, bake for another 8 to 10 minutes.
3. Remove from the oven and set on a cutting board. Drizzle any leftover oil from the pan over the bread and allow to sit for 5 minutes. Slice and serve warm.

TIP: The bread is done when it has a lovely golden crust on both the top and bottom.

Serve Parmesan Italian Herb Whole Wheat Focaccia as a hearty dipper for soaking up soup broth, scooping up pasta sauce or savory stew, or as a simple appetizer dipped in earthy extra-virgin olive oil.

Recipe Variations:

• Sprouted white whole wheat flour can be substituted with any sprouted wheat flour or whole wheat flour. Using white whole wheat flour (regular or sprouted) will produce the lightest, tastiest results.
• Substitute flavored extra-virgin olive oil such as garlic, lemon, or Tuscan herb for traditional olive oil.
• Substitute chile-flavored olive oil for the crushed red pepper.
• Pecorino Romano or Grana Padano which are both flavorsome hard Italian cheese are a fine substitute for Parmesan.

Recipe Hints & Tips:

• All flours absorb liquid differently. The trick is to be patient during the folding process and allow the flour to fully hydrate.
• Resist the urge to add more flour when working with sprouted wheat flour. The dough is sticky, so you’ll be tempted to overcome the sticky-ness by adding more flour rather than doing the fold and rest process. If you do, the finished product will be heavier and dry.
• A bench scraper is helpful when going through the process of folding and resting the dough.
• Rotate the pan in the oven during the bake as all ovens have hot spots. By rotating the pan you ensure an even bake across the bread.
• Prepare the dough one day and bake the next. After STEP 4, cover the prepared dough and place it in the fridge overnight. When ready to bake the next day simply remove from the fridge 1 hour before shaping, allowing to rise, and baking.
• Store uncut in an airtight container for up to 3 days, or freeze. It is best to store uncut and slice just before serving.
• Leftover focaccia can be turned into croutons and used in Caprese Panzanella Salad.

More Delicious Recipes using Sprouted Wheat Flour:

• French Bread
• Sprouted Whole Wheat Dinner Rolls
• Sprouted Whole Wheat Burger Buns
• Parmesan Sprouted Wheat Bagels
• Sprouted Wheat Apple & Walnut Bread
• Pumpkin Pie Spice Sprouted Wheat Muffins
• Sprouted Whole Grain Cornbread
• Sprouted Wheat Cinnamon Rolls