Whole Wheat Rosemary Focaccia Bread Recipe

A perfect bread to serve for parties along with some olives and red wine vinaigrette flavored with olive oil. In making a focaccia bread you can add any flavor that you want and bring the bread alive. Serve it along with a bowl of soup.

Archana Doshi
Whole Wheat Rosemary Focaccia Bread Recipe
140 ratings.

The Whole Wheat Rosemary Focaccia Bread is a perfect bread to serve for parties along with some olives and red wine vinaigrette flavored with olive oil. In making a focaccia bread you can add any flavor that you want and bring the bread alive.

Some of my favourite toppings and herbs for the focaccia bread are caramelised onions, sun dried tomatoes, olives that are finely chopped and sometimes just plain herbs can do the trick.

Serve the freshly baked Whole Wheat Rosemary Focaccia bread along with some red wine vinaigrette and olive oil or with a delicious Yogurt Dip - Tzatziki

If you are looking for more Bread Recipes here are some : 

  1. Whole Wheat Bread Recipe With Oatmeal And Flaxseeds
  2. Homemade Whole Wheat Pav Recipe
  3. Fennel Pesto Pull-Apart Bread Recipe

Cuisine: Italian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: KitchenAid Stand Mixer
Prep in

180 M

Cooks in

40 M

Total in

220 M

Makes:

6 Servings

Ingredients

  • 3 cups Whole Wheat Flour
  • 1 teaspoon Salt
  • 3 tablespoons Honey
  • 1-1/2 teaspoons Active dry yeast
  • 3 tablespoons Extra Virgin Olive Oil

How to make Whole Wheat Rosemary Focaccia Bread Recipe

  1. To begin making the Whole Wheat Rosemary Focaccia Bread, in a large bowl, stir together the flour, salt, honey, yeast, and rosemary.

  2. Gradually add in the oil and water and knead well until all the ingredients are well combined. I use a KitchenAid Stand Mixer and it takes less than two minutes for me to get the ingredients together and mix it all up into a complete bread dough.

  3. Having said that your hands work well as well and you would build some good muscles.When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes.

  4. Grease a large bowl with olive oil and place the dough in the bowl. Cover the bowl with a light fitting lid and let it rise in a warm place for two hours.Sometimes I make the dough rise for two hours and then place the same bowl in the refrigerator to be baked for the next day.

  5. This kneaded dough will stay in the refrigerator for at least 5 days, so you could bake a small portion of bread for every single day of the week for dinner or a snack.Preheat oven to 250 C. Punch dough down and place on floured baking sheet.

  6. Pat and spread into a 1/2 inch thick rectangle and make finger imprints over the bread. Brush the top with olive oil and you could optionally sprinkle with Parmesan cheese and mozzarella cheese or even ringed onions.

  7. Bake the Foccasia bread in a preheated oven for 15 minutes, or until golden brown and crusty.

  8. Serve the freshly baked Whole Wheat Rosemary Focaccia bread along with some red wine vinaigrette and olive oil or with a delicious Yogurt Dip - Tzatziki

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Last Modified On Wednesday, 27 June 2018 15:15
     
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