Whole-wheat flatbreads in a pan
- Energy Kcal 325
- Carbohydrates g 34.8
- of which sugars g 5.1
- Protein g 11.7
- Fats g 15.4
- of which saturated fat g 4.12
- Fiber g 3.6
- Cholesterol mg 21
- Sodium mg 595
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 10 min
- Makes: 6 pieces
- Cost: Average
- Note }
PRESENTATION
If you're looking to bring a bit of Italian summer to your table, whole wheat skillet focaccine are just the ticket. Seriously good stuff. These are like small, round versions of whole wheat focaccia—but the twist is that they’re cooked right in a pan. So, no need for an oven or waiting for dough to rise! You get a nice mix of regular and wholemeal flour, making the focaccine soft inside but crispy on the outside. They are super quick to whip up, perfect for when you run out of bread but still want something fresh. People all over Italy love these easy pan breads, and you know what? It’s easy to see why. The texture is just right—not too rustic or hard, just tender and satisfying. Skipping the oven is a real bonus when it’s hot out or you need something fast. Cannot go wrong with this! It’s a great way to get that classic skillet focaccia experience without any fuss.
And listen, many Italians pair these with summer flavors like sweet figs, salty prosciutto crudo, and creamy cheese. Together, they turn your whole wheat skillet focaccine into a light but really moist appetizer that pairs perfectly with an afternoon spritz or cold lemonade. For sure. It’s the kind of snack that’s perfect for a last-minute gathering or as a way to make lunch a bit more special. You might come across similar recipes, like pizza in a pan or quick skillet bread, but these little breads have their own charm. Way, way better. They get a nice golden crust from the pan, and you can add rosemary, sea salt, or even a drizzle of olive oil for more flavor. This is a homemade focaccia recipe you’ll likely return to, especially when you want something easy yet a bit special. Whether you call it Italian flatbread or just an easy whole wheat bread fix, these focaccine offer a taste of that modern rustic Italian vibe right at home. Pretty much.
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INGREDIENTS
- Ingredients for 6 flatbreads (4 1/3 in)
- Whole grain flour 1 cup (125 g)
- Type 00 flour 1 cup (125 g)
- Water 0.7 cup (160 g)
- Extra virgin olive oil 3 tbsp (40 g)
- Fine salt ¾ tsp (5 g)
- Instant yeast for salted preparations 1.7 tsp (5 g)
- Rosemary 1 tsp (1 g) - to chop
- for rolling out the dough
- Type 00 flour 0.9 oz (25 g)
- for filling
- Stracchino cheese 2.75 oz (80 g)
- Prosciutto crudo 3 oz (80 g)
- Figs 2
- Walnut kernels 0.7 oz (20 g) - Approximately 3/4 ounce (rounded for convenience)
- Black pepper 1 pinch
- for garnishing
- Thyme to taste
How to prepare Whole-wheat flatbreads in a pan
To prepare the whole-wheat flatbreads, place both flours in the bowl of a stand mixer, add the salt, the chopped rosemary and the yeast 2. Add the oil in a thin stream 3 and turn on the mixer.
With the mixer still running, pour the water in a thin stream 4 and work the dough for about 5 minutes. Transfer it to a lightly floured work surface 5 and shape it into a ball 6 using your hands.
Flour the work surface again and roll the dough with a rolling pin until you reach a thickness of about 5/16 in 7. With a round cutter 4 1/3 in in diameter, cut out the dough 8 to obtain your 6 flatbreads 9.
Lightly grease a skillet, spreading the oil evenly with a brush 10, and place the flatbreads in it 11. Prick the surface with the tines of a fork 12 and cook them for about 5 minutes.
Flip the flatbreads and cook again for 5 minutes until they are well golden and crispy 13. Cut the figs into 4 pieces 14 and spread the flatbreads with stracchino cheese 15.
Place a slice of prosciutto crudo on the stracchino 16 and accompany it with a fig wedge and a walnut half 17. Garnish with a few thyme leaves and serve your skillet flatbreads 18!