Think baking with yeast takes forever? Think again! This whole wheat focaccia bread is ready in a half hour!
- 1 2/3 cup warm water
- 2 1/4 teaspoon (1 packet) dry active yeast
- 1 tablespoon honey
- 1/4 cup olive oil, divided
- 3 1/3 cups white whole wheat flour (recommended: King Arthur Flour)
- 1 teaspoon salt
- 1 clove garlic, minced
- 1 tablespoon Italian seasoning
- 2 tablespoons shredded Parmesan cheese
- Spray a 13 x 9 baking pan, set aside. In the basin of a mixer fitted with a dough hook or a large mixing bowl, combine the warm water, yeast, honey, and two tablespoons of olive oil. Stir or mix until just combined. Let bloom for 1-2 minutes, or until a little foamy.
- Add in the flour, salt, and minced garlic. Mix until it forms a sticky dough. If using a mixer, knead on low using the dough hook for 3-4 minutes, or until it starts to lose some of its stickiness. If mixing by hand, dump onto a floured surface and knead for 5-7 minutes.
- Spread the dough in an even layer in the prepared baking pan. Cover with plastic wrap, and let rise in a warm place (I like in the oven under the oven light or on a heating pad) for 10-15 minutes, or until noticeably puffy.
- Once the dough is risen, preheat the oven to 375° (make sure to remove your dough first if you’re rising under the oven light!). Remove the plastic wrap, and using the end of a wooden spoon, press indentations in the dough every 1-2 inches. Drizzle over the remaining olive oil, and sprinkle on Italian seasoning and cheese.
- Bake in preheated oven for 10-12 minutes, or until the top is just golden brown. Remove from pan, and slice into 16 even pieces.
The speed of this bread is due to the quick rising in a warm place. I like using the oven light or a heating pad. If you don’t have a warm place, no problem, just let it rise more slowly on your kitchen counter.
To get a light and fluffy bread, while still keeping in 100% whole grain, use white whole wheat flour.