I can’t believe I haven’t shared this recipe with you guys yet. I’ve been making this hearty, super easy, whole wheat focaccia bread for years and years and years. It’s a staple in our house because it comes together so darn quickly! If you think all yeast breads must take forever, then this focaccia is here to prove you wrong. It’s ready start-to-finish in a half hour. Making it a bread that is quick enough to bake to go along with even the quickest of weeknight meals, like our super speedy (and super delicious!) Penne Rosa.
This original recipes comes from my sister, and I believe she got it from a magazine (I actually think this recipe from Fleischmann’s Yeast may be the original). But like everything in my kitchen, I’ve tweaked and adjusted it to make to something all mine own. I wanted something that was 100% whole grain, used a touch less oil, and really packed in the garlic-herb flavor.
Oh, and something that came together quicker! The original directions call for 45 minutes of rising time. Pssssh, ain’t nobody got time for that. I figured out pretty quickly that you could get by with much less rising time, and still get an incredibly delicious bread. Yes, you could let it rise longer and get a taller, fluffier bread, but I think the short rise time is perfect for busy folks—and it’s still super yummy!
The key to getting whole wheat focaccia bread that doesn’t taste like cardboard is all in the flour you choose. Poke around the baking aisle of your grocery store and you’ll probably find something called white whole wheat flour (we actually order ours online). It’s still 100% whole grain, but it’s ground from a different variety of wheat berries that are much milder in flavor and texture. It’s a bit more pricey, but I think the flavor difference is worth the few extra bucks.
If you can’t track down white whole wheat flour, you can try using regular whole wheat flour in the amount listed, but the end result will be much heartier. My recommendation is to use half all-purpose flour and half whole wheat in place of the white whole wheat flour.
This recipe makes a decent amount of bread (about eight servings), so feel free to stash the extras in the freezer. Once the bread has cooled and is sliced, store it in a ziptop freezer bag, and then just defrost pieces as you need them. Or, you could leave the bread unsliced, and cut as you need it. This stuff makes for really good sandwich bread!