Whole Wheat Rosemary Focaccia Bread

Until recently, I thought making focaccia bread would be complicated.  I’ve learned that it’s actually very easy!  At our home, we love rosemary, so this bread it just perfect.  It’s a great side for pasta and for soaking up extra sauce.

You’ll want to start it mid-afternoon if you’re having it with dinner, but it also tastes good the following day.  Try slicing it lengthwise and topping it with meat and cheese for an AMAZING sandwich.
Whole Wheat Rosemary Focaccia Bread
adapted from here

3 cups whole wheat flour, freshly ground
2 1/4 tsp. quick rise yeast (1 packet)
1 1/4 cups warm water
1 tsp. salt
3 Tbsp. fresh rosemary, chopped and divided
3 Tbsp. olive oil
additional oil for brushing
coarse sea salt

Grind wheat in the WonderMill.

In a mixing bowl, combine yeast and warm water and let sit until frothy (about 5 minutes).  Add salt, 2 Tbsp. rosemary, olive oil, and flour.  Stir to combine.

Turn dough onto a floured surface and knead until smooth and elastic (about 5 minutes), adding additional flour as necessary.

Coat mixing bowl with oil.  Shape dough into a ball and place in mixing bowl, turning once to lightly coat with oil.  Cover with a towel and let rise in a warm place for 30 minutes.

After the dough has doubled, punch down the dough.  On a floured surface, shape dough into a rectangle that is 1 inch thick.

Transfer dough to a baking sheet (use parchment paper or grease the pan).  Using your fingers, press holes into the dough in rows (about an inch apart).  Sprinkle with 1 Tbsp. rosemary and coarse sea salt.  Brush lightly with olive oil.  Let rise for 20 minutes while oven is preheating to 350 degrees.

Bake the loaf for 30-35 minutes at 350 degrees until lightly golden brown.

Serve with herbs and dipping oil or butter.


About Feathers in Our Nest

Aliesha is a wife to a handsome husband and a mother to three sweet children (age 3 and under!).  When she is not chasing her busy kiddos, she enjoys cooking, baking, reading, decorating, crafting, and blogging.  Her blog home is Feathers in Our Nest, where she writes about family, faith, food, and more.  Aliesha is passionate about healthy eating, natural parenting, and ministering to others around her.

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One Response to Whole Wheat Rosemary Focaccia Bread

  1. Tina B. says:

    Hi. I am new to not only grinding my own wheat but also baking my own breads. I recently ordered several varieties of wheat berries to experiment with. I’ve been pursing your website and love all your whole wheat recipes. I’ve been pinning them to Pinterest to try. However, I noticed that most of them call for instant yeast and I ordered a 2 lb bag of active dry. Would you be able to tell me how I can convert these recipes to use what I have. It’s still all a little confusing and overwhelming for me. I would really appreciate it. Also, I am experimenting with sprouting and drying the grains. Have you tried sprouted wheat in any of your recipes? If so, did they turn out the same? Thanks for your time!

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