This focaccia bread is delightful! Not only that, it is packed with nutrition as it’s made using whole grain flour.
If you’ve been around for a minute or two, you probably already know I have really been enjoying milling mr own grain. Honestly friends, the bread I’m eating from milling my own flour is actually making me feel better. I have more energy throughout the day and I feel full longer!
It is a major bonus that the recipes I’ve been creating are absolutely delicious! This one right here is no exception!
To mill my grain I use a Harvest NutriMill.
That is an affiliate link ♥️.
Focaccia Made with Whole Grain Flour
This amazing focaccia bread is made with freshly milled whole grain flour and is so versatile! Your family will love it!
Prep Time
2 hours
Cook Time
26 minutes
Total Time
2 hours 26 minutes
Ingredients
- 3 1/2 cups of whole grain, hard wheat flour (up to 1/2 a cup may be soft wheat)
- 1 1/2 cups of water
- 2 1/2 TBSP of yeast
- 1 1/2 teaspoons of salt
- 1 1/2 teaspoons of Italian seasoning
- 2 TBSP of EVOO plus more for drizzling
- Toppings of choice! My favorite is sliced tomatoes, shredded cheese, and minced garlic!
Instructions
- Combine flour, salt, and Italian seasoning in a stand mixer fitted with a dough hook attachment.
- Add yeast to warm water and let bloom.
- Add 2 TBSP of EVOO to flour mixture. Pour in water and yeast. Let knead for 8 minutes. Dough should be moist, but well kneaded. It should pull from the sides a bit, but still cling to the bottom of the bowl. Cover and let rise about 1 hour.
- Place on a lined 9x13 pan in a rectangular shape or in a lined 13 inch cast iron skillet. Let rise for about an hour.
- Drizzle with EVOO generously! Top with toppings of choice and a little salt. Use your fingers to dimple the dough all over the surface.
- Bake at 425° F for 25-27 minutes.