The Whole Wheat Focaccia with Bread Machine is a fairly quick recipe I made one of these evenings for dinner.
My bread machine is a great ally in the kitchen; I use my Panasonic Croustina, but my bread machine recipes are adaptable to all types of machines.
The whole wheat focaccia is a delicious twist on the classic focaccia, combining the rustic charm of whole wheat flour with the lightness of classic flour.
This combination gives the focaccia a rich flavor and a soft yet more substantial texture than traditional focaccia.
Visually, the whole wheat focaccia has a slightly darker shade compared to the traditional version.
This focaccia is perfect on its own but can also be filled with various ingredients like grilled vegetables, cheeses, or cold cuts.
I served it as a bread substitute, but however you serve it, it will still be appreciated.
If you replicate the recipe, feel free to send me your photos; I will post them on my fb page in your name.
Approximately 2278 Kcal for the whole focaccia
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Electric Oven, Bread Machine
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Make Whole Wheat Focaccia with Bread Machine
- 12.3 oz whole wheat flour
- 8.8 oz Type 0 flour
- 1.5 cups water (cold)
- 0.25 oz fresh yeast
- 0.28 oz salt
- 2 tbsp extra virgin olive oil
- as needed salt
Tools
- 1 Bread Machine Bread Machine
Preparations for Whole Wheat Focaccia with Bread Machine
Insert the kneading blade into the bread machine, then add the dry ingredients, water, yeast, and salt on opposite sides, insert the basket into the machine, program with dough setting, my button is 17 and lasts 45 minutes.
You can optionally make the recipe by combining the ingredients in a bowl and mixing by hand.
Start the machine and let it work for 20 minutes, once done, pour the dough into a container and let it rise until it doubles in size for about 2 hours.
Once risen, pour the dough onto an oiled baking tray (taken from the measured oil) approximately 12.6×9.8 inches and spread it well.
Let it rest for 10 minutes and then use your hands again to arrange the dough on the tray, so it covers the surface well.
Brush the surface with the measured oil and a sprinkle of salt.
Let it rise again for about 1 hour, then bake in a preheated oven at 464°F for about 15 minutes, checking the cooking.
