Sprouted Whole Wheat Focaccia Bread
Typically, focaccia bread is made with white flour, but this recipe has the added flavor and nutrition of sprouted whole grain flour. Aileen, our Projects Coordinator here at One Degree Organics was kind enough to bring in some of her homemade focaccia bread for us to try, and it was such a hit! She has given us permission to share her Sprouted Whole Wheat Focaccia Bread recipe with all of you—thank you, Aileen!
Aileen’s Sprouted Whole Wheat Focaccia Bread swaps almost half of the usual white flour for our sprouted whole wheat flour to get a perfect balance of textures in this tasty loaf. Although it is a little more dense than traditional all-white-flour focaccia, this recipe has the tenderness and richness focaccia is known for, but also has added depth of flavor—on top of being satisfyingly filling!
Like many artisan bread recipes, making this Sprouted Whole Wheat Focaccia Bread does take a bit of work, but it is definitely worth it! Plus, you can let your creativity shine! Jump off from the classic sprinkling of dried herbs and salt and use focaccia’s broad, flat surface as a canvas for your own designs. Use sprigs of tender, fresh herbs (like chives, oregano, basil, or tarragon), arrangements of edible flowers, spices, or thin slices of colorful veggies, tomatoes, red or green onion, or olives to craft a one-of-a-kind focaccia garden bursting with flavor!
Ingredients
For the Dough
1 cup One Degree Organics Sprouted Whole Wheat Flour
1 cup warm water
1 ½ Tbsp coconut sugar
2 tsp yeast
1 ½ cups organic white flour
1 tsp salt
½ tsp Italian seasoning
2 ½ Tbsp organic olive oil
For the Topping
1 Tbsp organic extra virgin olive oil
1 Tbsp Italian seasoning
2 Tbsp vegan parmesan cheese
½ tsp salt (coarse or finishing salt)
Directions
Preheat oven to 200 degrees F.
Grease a large cast iron skillet and set aside.
In the bowl of a stand mixer fitted with the dough hook, mix together water, sugar and yeast. Let stand for 5 minutes or until foamy.
In a small bowl, mix together white flour, sprouted whole wheat flour, Italian seasoning, and salt. Set aside.
In another small bowl, mix together ingredients for the topping and set aside.
Once yeast is foamy, add oil and flour. Mix on low speed. Slowly increase your speed and knead in your mixer until dough pulls away from the sides.
Transfer to a floured surface and knead until dough smooth and no longer sticky (add more flour as needed).
Roll out your dough to fit the size and shape of your skillet. Put the dough in your prepared skillet. Cover with a damp towel and let rise in the preheated oven for 20 minutes.
Once dough has risen, remove from oven and increase oven temperature to 400 degrees F.
Use your finger to make indentations in the top of the dough, then spread topping evenly across the surface.
Bake in the preheated oven for 20 – 30 minutes.
Let cool before serving.
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Organic Sprouted Whole Wheat Flour
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