Whole Wheat Sourdough Focaccia

This Whole Wheat Sourdough Focaccia is made with 100% whole wheat flour but still comes out soft and bubbly thanks to its high hydration. Whether you make it the same day or ferment overnight, it’s wonderfully tangy with a hearty texture and nutty flavor.

Course Bread

Cuisine Italian

Prep Time 1

Cook Time 30

Total Time 1 30

Servings pieces

Calories 160kcal

Author Ashley Petrie, RDN, LDN

Equipment

9"x13" aluminum baking pan (or an 18"x13" half sheet pan for thinner focaccia; or two 8"x8" aluminum baking pans), glass or ceramic may also be used
Kitchen scale
Mixing bowls
Bowl scraper
Straight-sided container (optional)

Ingredients

4 cups (480 grams) whole wheat flour
2 cups (480 grams) warm water 80-90℉
½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old
4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt measure by weight or use about half volume if using table salt or Morton's brand
6 tablespoons extra virgin olive oil divided
Additional kosher salt for sprinkling on top
Fresh or dried herbs for sprinkling on top

Instructions

Feed your sourdough starter 6-12 hours before starting the dough to make sure it’s bubbly and active. It will take around 6 hours if your kitchen is warm (75°F) or closer to 12 hours if it’s cooler (65-68°F).
In a large bowl, combine the whole wheat flour and warm water. Stir until no dry flour remains. Cover and let it rest for 1 hour (this step is called autolyse - it helps the dough hydrate and start building gluten).
4 cups (480 grams) whole wheat flour, 2 cups (480 grams) warm water
After the 1-hour autolyse, add your sourdough starter and salt to the bowl. Mix everything together by hand until a sticky, wet dough forms. Cover and let it rest for 15 minutes.
½ cup (100 grams) active sourdough starter, 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt
Wet your hand to prevent sticking. Grab one edge of the dough, stretch it up, and fold it over onto itself. Rotate the bowl 90° and repeat this up to 16 times, until the dough begins to tighten. Gather the dough into a ball and flip it seam side down in the bowl. Cover and let it rest for 15 minutes. Repeat this process 5 more times (for a total of 6 sets), resting for 15 minutes between each set.
Drizzle 2 tablespoons of olive oil into a clean bowl or straight-sided container. Transfer the dough into the oiled container, making sure it’s lightly coated in oil to prevent sticking. Cover and let the dough rise at room temperature until it doubles in size. This usually takes about 4 hours at 75°F or up to 12 hours at 65°F.
Line a 9"x13" baking pan with parchment paper and drizzle 2 tablespoons of olive oil on top. Gently transfer the dough to the prepared pan. Use your fingers to press and stretch the dough toward the edges. If it springs back, let it rest for 10 minutes and try again.
Cover the pan and let the dough proof at room temperature for about 2 hours or until it doubles and looks noticeably puffy. For a tangier flavor, refrigerate the dough overnight after spreading it in the pan. Then, let it come to room temperature and proof before baking.
About 20 minutes before baking, preheat your oven to 375°F and position a rack in the center.
Lightly oil your hands and use your fingertips to poke deep dimples all over the surface of the dough. This helps redistribute air bubbles and gives focaccia its signature look. Drizzle the top with the remaining 2 tablespoons of olive oil and sprinkle with kosher salt and your favorite herbs.
Bake for 25-30 minutes, until the focaccia is golden brown on top.
Let the focaccia cool in the pan for 10 minutes before removing it. Slice and serve warm. Enjoy!

Notes

Quick Tip: For best results, use a scale to measure ingredients by weight (grams).
Storage: Store cooled focaccia in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.