Whole Wheat Focaccia Bread Recipe | Eggless Herbed Focaccia Bread – Focaccia bread is an Italian bread that is extremely flavourful and is topped with olive oil, herbs, pickled jalapenos, and sea salt. This bread is quite easy to make as compared to other breads.
We have already shared the recipe for Eggless Herbed Focaccia Bread (using 50% all purpose flour and 50% wheat flour). But this is a healthy focaccia bread recipe that used 100 % whole wheat flour. So, in a nutshell, this bread is –
eggless
vegetarian
prepared using 100% whole wheat flour
baked in kadai (without oven)
You can also refer to our detailed post on Tips to bake perfect breads. We have compiled a list of mistakes to avoid that you can avoid while baking. Or you may even say that these are basic tips and suggestions that will help you bake a perfect bread.
Ingredients
Yeast
We have used Instant Yeast in this recipe.
Conversion of Instant Yeast & Active Dry Yeast
Instant Yeast v/s Active dry Yeast :
1 teaspoon instant yeast = 1 ¼ teaspoon active dry yeast
1 teaspoon active dry yeast = ¾ teaspoon instant yeast
Sugar
Sugar acts as a food for yeast and helps in yeast fermentation process. So, if you want you can reduce the quantity of sugar in this recipe, but do add little bit sugar to activate the yeast.
Water
Temperature of water should be lukewarm while adding yeast. Water should not be too hot, it should be just warm. To test, dip your finger in it, if you are comfortable then temperature is ok. If you feel it is hot then let it cool down a bit. If the water is too hot, it will kill the yeast and yeast mixture will not turn frothy. If it is too cold, it will take long time to ferment.
Whole Wheat Flour
Through a very sieve, sift wheat flour. This process is very important when you are baking with whole wheat flour.
Salt
Do not add salt while fermenting yeast. If you prefer less salt in your breads, then reduce the proportion to 1/4 teaspoon.
Oil
You can use any odourless oil. Even olive oil works fine.
Curd
Since we have used whole wheat flour, curd will add softness to our bread. You will love the soft texture of these whole wheat focaccia bread.
Topping ideas
Topping of a focaccia bread can vary depending on your preferences. We have topped our Whole Wheat Herbed Focaccia Bread with olive oil, pickled jalapenos and mixed dried herbs. Also, we have sprinkled regular salt (sea salt is preferred if you have that). But you can also top it up with sliced olives, bell peppers, onions or cherry tomatoes. But adding a dash of sea salt (or regular salt) is recommended. You can add any of your favourite veggies or any fresh herbs as a topping.
Why Are We Adding Curd To Whole Wheat Focaccia Bread ?
Since we are already adding yeast to our bread, then why are we adding curd. Because we are using whole wheat flour in the recipe, curd will make the bread more soft and light.
Yeast makes the bread dough to rise, whereas curd will yield a light and fluffy texture.
Step By Step Recipe
For yeast fermentation
In a small bowl, combine warm water, yeast and sugar. Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the focaccia dough
Sift wheat flour through a very fine sieve.
In a wide bowl, combine sifted wheat flour, salt and oregano.
Now add curd and frothy yeast mixture and mix. Add warm water gradually and combine everything together. You will need about ¼ cup water, but do not add at once. Quantity of water will vary as per quality of flour.
Then add 1 tablespoon oil and knead well.
Now take this dough on a flat surface dusted with flour and knead well for 10 minutes until you get a smooth dough. After 5-6 minutes of kneading, add 1 tablespoon butter and knead for another 3-4 minutes. You will observe change in texture of the dough and dough will not be sticky.
Spread little oil on the dough and make a smooth round ball. Dough should not be sticky at this time.
Grease wide bowl with oil and place dough in it. Cover and keep aside to rise for 1 – 1.5 hours or till dough doubles in size.
Grease a baking tray with oil and set aside. We have used 7 inch round baking tin. You can even use square or rectangle tin.
After proofing time, grease your palm with oil and gently lift the dough and place it in a greased baking tray. Gently spread the dough so that it is even from all sides. Using your fingers, gently put indents in the dough.
Combine olive oil, chilli flakes and mixed herbs/oregano in a separate bowl and pour over focaccia bread, spread evenly. Sprinkle sea salt or regular salt over it and place jalapenos. Again put indents so oil is absorbed well. Cover and set aside for another 30 minutes.
For Baking in Kadai/non-stick pan
Add salt in a thick bottomed kadhai/non-stick pan and spread it with hands. Salt should be enough to cover the base. Place a stand, cover kadhai with a lid and let it pre-heat on a medium heat for 5-10 minutes on medium flame.
Place the bread tin inside, again cover and bake on a low-medium flame for 25-30 minutes. Be alert and check after 20-22 minutes. If you feel that bread is not cooked, bake for 2-3 minutes more.
For Baking in OTG/Convection:
Pre-heat oven for 200 degrees Celsius. Bake focaccia bread in a pre-heated oven at 200 degrees for about 20-22 minutes. Be alert and check after 15 minutes. Bread will leave sides and top will turn brown in colour.
Once ready, take out and apply melted butter on top and sprinkle chilli flakes. Cover and keep for 5-10 minutes. After that, demould the bread and cool on a wire rack. For perfect bread slices, you need to allow the bread to cool completely. But, you can go ahead and enjoy hot/warm bread too.
What to serve with focaccia bread ?
You can serve this flavourful bread with any hot bowl of soup –
Minestrone Soup
Sweet Corn Soup
Roasted Tomato Soup
You can even serve this bread with any dip / sauce –
Strawberry and Mango Chutney
Fresh Red Chilli Chutney
Mint Coriander Chutney
Storage
Take an air-tight container and spread paper towel in the bottom. Place focaccia bread slices in it and close. Keep bread at room temperature for 2 days. Day 1 being the day when you prepare and Day 2 is the next day. Keep in refrigerator at the end of Day 2. It will stay good in fridge for another 3-4 days.
Do have a look at our Bread Recipes:
10 tips to make the perfect bread + Fail proof Basic Sandwich Bread Recipe
10 tips to make the perfect Ladi Pav + Tried and Tested Ladi Pav Recipe
Eggless Whole Wheat Beetroot Burger Buns
Recipe Card
Whole Wheat Focaccia Bread Recipe
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Ingredients (1 cup = 240 ml)
For yeast fermentation
- ½ cup lukewarm water
- ½ teaspoon instant dry yeast (or ¾ teaspoon active dry yeast)
- ½ teaspoon granulated sugar
For the focaccia dough
- 1.5 cups wheat flour (gehun ka atta)
- ½ teaspoon salt
- ¼ teaspoon oregano
- 1 tablespoon oil + 1 tablespoon butter
- 1 tablespoon fresh curd / yogurt
- ¼ cup warm water or as required
For the herb oil + topping
- 2 tablespoon olive oil
- ½ teaspoon mixed dried herbs/oregano
- ¼ teaspoon chilli flakes
- 4-5 pickled jalapenos
- pinch of salt (regular salt or sea salt)
Other Ingredients
- melted butter
- chilli flakes
Instructions
For yeast fermentation
- In a small bowl, combine warm water, yeast and sugar. Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the focaccia dough
- Sift wheat flour through a very fine sieve.
- In a wide bowl, combine sifted wheat flour, salt and oregano. Now add curd and frothy yeast mixture and mix. Add warm water gradually and combine everything together. You will need about ¼ cup water, but do not add at once. Quantity of water will vary as per quality of flour.
- Then add 1 tablespoon oil and knead well.
- Now take this dough on a flat surface dusted with flour and knead well for 10 minutes until you get a smooth dough. After 5-6 minutes of kneading, add 1 tablespoon butter and knead for another 3-4 minutes. You will observe change in texture of the dough and dough will not be sticky.
- Spread little oil on the dough and make a smooth round ball. Dough should not be sticky at this time.Grease wide bowl with oil and place dough in it. Cover and keep aside to rise for 1 – 1.5 hours or till dough doubles in size.
- Grease a baking tray with oil and set aside. We have used 7 inch round baking tin. You can even use square or rectangle tin.
- After proofing time, grease your palm with oil and gently lift the dough and place it in a greased baking tray. Gently spread the dough so that it is even from all sides. Using your fingers, gently put indents in the dough.
- Combine olive oil, chilli flakes and mixed herbs/oregano in a separate bowl and pour over focaccia bread, spread evenly. Sprinkle sea salt or regular salt over it and place jalapenos. Again put indents so oil is absorbed well. Cover and set aside for another 30 minutes.
For Baking in Kadai/non-stick pan
- Add salt in a thick bottomed kadhai/non-stick pan and spread it with hands. Salt should be enough to cover the base. Place a stand, cover kadhai with a lid and let it pre-heat on a medium heat for 5-10 minutes on medium flame.Place the bread tin inside, again cover and bake on a low-medium flame for 25-30 minutes. Be alert and check after 20-22 minutes. If you feel that bread is not cooked, bake for 2-3 minutes more.
For Baking in OTG/Convection:
- Pre-heat oven for 200 degrees Celsius. Bake focaccia bread in a pre-heated oven at 200 degrees for about 20-22 minutes. Be alert and check after 15 minutes. Bread will leave sides and top will turn brown in colour.
After Baking
- Once ready, take out and apply melted butter on top and sprinkle chilli flakes. Cover and keep for 5-10 minutes. After that, demould the bread and cool on a wire rack. For perfect bread slices, you need to allow the bread to cool completely. But, you can go ahead and enjoy hot/warm bread too.
Video
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