This Wholemeal Focaccia is an easy and quick side that goes with so many things. We’ve always loved Focaccia and when we started eating Clean I stopped making bread recipes for a while. Wholemeal flour breads can be a little denser than white flour breads, but I put this recipe together after making some successful Wholemeal muffins and the result was great! We’ve been making (and eating!) this Wholemeal Focaccia for ages now: if you’re looking to Clean up the breads you make, try this, it’s a fully kid approved rather moorish delight!
Course: Baking
Cuisine: Clean Eating
Keyword: wholemeal focaccia
Author: Stephanie
Ingredients
3CupsWholemeal flour You can also use Buckwheat or Einkorn
1¼CupsWater Warm, not hot
2tspDried yeast The small packets!
1 tbspRosemary
2tbspOlive oil
Sea salt
Garlic (optional) Thinly cut to scatter on top
Instructions
Heat the oven to 190°
Prepare a pan for baking the Focaccia. Rub a little Olive oil around the pan to stop the dough sticking
In a large bowl, combine the flour and yeast with the sea salt
Slowly add the warm water and mix well to form a dough. This will take between 5-10 minutes, and the dough needs to be really well combined
Cover the dough with food cover (clingfilm) and leave to prove for at least an hour
Take the dough and flatten it in the pan. Drizzle the Olive oil on top of the bread and then scatter the Rosemary and garlic (if using)
Pop the bread into the oven for 40-45 minutes, until cooked through and golden on top