Whole Wheat Focaccia

by Vickilynn Haycraft

  • 1 cup warm water
  • 1 1/2 tsp SAF yeast
  • 1 tsp honey
  • 1 tsp sea salt
  • 1 1/2 cup whole wheat flour (freshly ground)
  • approx 1 1/2 – 2 cups more flour
  • 3 T dried rosemary-crumbled
  • 2 T extra virgin olive oil
  • 3 cloves fesh garlic-minced (opt)

Place warm water, honey and yeast in a large mixing bowl. Stir to dissolve. Add 1 1/2 cup WW flour to make sticky dough. Cover and let sit 5 minutes. Stir in salt, rosemary and olive oil. Add enough additional flour until dough pulls away from the side of the bowl and sticks to itself. Knead 5-8 minutes by machine and 10 minutes by hand adding more flour if necessary until no longer sticky.

On an oiled surface, roll dough out to 10-12 inch flat circle (like a pizza crust, in fact you can use this as a pizza crust) Transfer to lightly oiled baking sheet. Brush top with 2 T olive oil, and garlic. Let rise uncovered for 10 minutes (no more). Bake at 400 for 25 minutes or until golden brown.

To serve slice in wedges or cut in half lengthwise.

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.