Whole wheat focaccia with sourdough
- Lactose Free
- Vegetarian
- Vegan
- Difficulty: Average
- Prep time: 30 min
- Cook time: 30 min
- Serving: 6
- Cost: Very low
- Note + resting and maturation times (about 26 h and 30 min in total)
PRESENTATION
Whole wheat focaccia from Liguria, Italy, is just something else—really special. Using a sourdough starter—or lievito madre as they call it there—this sourdough focaccia has a taste that, honestly, store-bought bread just can't compete with. And the secret? It's slow fermentation. Letting the dough rise slowly at a cool temperature makes it super digestible, with those tender pockets inside and a slightly crispy top. Ligurians love using wholemeal flour. Why? Because of its nutty flavor and wholesome texture. So, this whole wheat sourdough focaccia is perfect any time—breakfast, late-night snack, or filled with prosciutto and cheese. The effort you put in, letting the dough mature, rewards you with each golden bite. For real, the scent of fresh artisan bread is just amazing.
And look, regional traditions really highlight how versatile this bread is. In Liguria, folks often enjoy their homemade focaccia bread with morning coffee or bring it along for picnics with local cheeses. The slow-rise method gives it a gentle chewiness and a moist crumb that just melts. Seriously, it’s a traditional method that’s perfect for those who want healthy focaccia bread—packed with flavor but not heavy. Compared to regular no-knead bread, this style delivers more aroma and depth. Thanks to the mix of natural sourdough and hearty whole grains, it’s really really flavorful. Eat it plain, dip it in olive oil, or stuff it with something tasty. Whole wheat focaccia makes any meal feel extra special and homey. Honestly, there's comfort in knowing that a bit of extra time and tradition can turn simple ingredients into something super super tasty. Plus, the artisanal approach is pretty much a nod to Italian bread-making roots. It's more than bread—it is a celebration of tradition and flavor, bringing a slice of Liguria's culinary charm right to your table.
You might also like:
INGREDIENTS
- Ingredients (for a 14x11 inch pan)
- Whole grain flour 3 ⅓ cups (400 g)
- Manitoba flour 0.8 cup (100 g)
- Sourdough starter 4.2 oz (120 g) - (already refreshed)
- Water 1.7 cups (400 g) - at room temperature
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt 1 tbsp (15 g)
- For the emulsion
- Extra virgin olive oil 4 ½ tbsp (65 g)
- Water 4 ½ tbsp (65 g)
- For the surface
- Rosemary to taste
- Coarse salt to taste
How to prepare Whole wheat focaccia with sourdough
To prepare the whole wheat focaccia with sourdough, pour the whole wheat flour and bread flour into the bowl of a stand mixer equipped with a hook 1, add the sourdough that was refreshed within the previous 34 hours 2 and the water 3 and turn on to obtain a smooth dough.
Now add the salt 4 and the oil 5 and work everything for about 10 minutes until they are completely absorbed. When the dough is smooth and well combined, place it on a floured work surface 6.
Round the dough by rolling it between your hands to obtain a regular spherical shape 7, then transfer it into a bowl. At this point, start the first fold, lifting one edge of the dough 8 and bringing it towards the center 9.
Turn the bowl, take another edge of the dough 10 and bring it to the center 11, then turn the bowl again and repeat the operation 2 more times, for a total of 4 folds. Cover the bowl with a cloth and let the dough rest for 15 minutes, then repeat the 4 folds. Cover the bowl again and let it rest for another 15 minutes before performing 4 more folds for the third and last time. At this point, cover the bowl with plastic wrap 12 and let it rise at room temperature, away from drafts, for 6 hours. After this time, place the bowl in the refrigerator and let the dough mature for 18 hours.
After the maturation time, remove the dough from the refrigerator 13 and spread it with your hands in a well-oiled 14x11 inch pan 14. Cover the pan with plastic wrap and let it rise at room temperature for another 2 hours 15.
In the meantime, prepare the emulsion by pouring the oil and water into a small bowl 16 and mixing with a fork. Once risen, imprint indentations on the focaccia by pressing your fingertips into the dough; if it seems difficult, you can oil your hands 17. Pour the emulsion, distributing it over the entire surface 18.
Finally, sprinkle with rosemary 19 and coarse salt to taste 20. Bake in a preheated static oven at 410°F for about 30 minutes. Once ready, enjoy your whole wheat focaccia with sourdough while still warm or let it cool on a rack 21!