Who wishes to have a Homemade Healthy Whole Wheat Focaccia Bread made using a secret ingredient and is a super healthy recipe? You need not worry as the beginner can also make it easily using this well-explained recipe.
Whole Wheat Focaccia Bread recipe is an easy and delicious recipe and can be teamed with soups or veg pasta. This healthy focaccia recipe uses whole wheat, desi ghee and olive oil.
Focaccia Bread is one of the most amazing breads in Italy and traces back its origin to Mediterranean regions.
In due course of time, it has become an art bread that is decorated with rosemary, cherry tomatoes, onion, garlic flavored with olive oil.
Olive oil had always been an important ingredient of focaccia bread and once the dough is done we top it with olive oil for a smooth textured bread.
Ingredients Overview
I have used whole wheat to make this focaccia art bread along with the vegetables like capsicum, onion, tomato and garlic. The whole-wheat can be substituted by all-purpose flour, Ragi flour, water chestnut or buckwheat flour with similar ratios of ingredients. Coming to the secret ingredient, its my favourite: Desi Ghee. Yes, trust me upon this whole wheat with ghee is an amazing combo.
Why Whole Wheat Bread?
Wheat is my weakness since childhood. I had always preferred Poori Chole over Choley Bhature. Because Bhature is of Maida (all-purpose flour) and I had to stop at two, while Pooris I could have more than 2 easily.
Be it Chapati or halwa or now Bread, I love the fresh aroma of wheat. Ever tried Paratha in desi ghee or Poori in mustard oil?
Can I make a Gluten Free Focaccia Bread?
To make it gluten free, you may use flours like Ragi (Finger Millet), BuckWheat, and Amarnath (Rajgira). The difference comes in texture as these flours tend to be denser than APF or wheat.
Tips to Make it right the first time
Always use the dry yeast in warm (and not hot) water with little sugar to activate it. If it doesnt get frothy (in 5-10 min), dont move ahead as it means you wont get a risen dough and hence not a porous or aerated bread. So buy new yeast and start again then to be disappointed.
Give enough time to give two risings of dough. Fermentation is an important step that yields great textured bread. If your environment has high temperatures, fermentation would be easy. However, for winter zone, you might need to keep the dough in warmer place. You may try keeping it inside Microwave or over boiled/ hot milk/ food.
Kneading dough more always is a good idea. It would be sticky and wont leave your hands but thats the exact texture we wish. You might apply oil on your hands in between.
Patience and Patience. Its not at all tough to bake a bread but it needs you to be positive throughout the process.
Can I make a Plain Focaccia?
Yes, you may make plain focaccia without any gardening over it. Just salt, olive oil, and wheat flour.
Why is Focaccia Bread Healthy?
Made of whole-wheat, desi ghee with the toppings of Vitamin C rich Bell peppers, fiber-loaded tomatoes, minerals, and many more vitamins from green coriander leaves and garlic, this focaccia is indeed a healthy snack. It keeps you full for longer and
What can I team with Focaccia?
- Vegan Gluten-Free Red Pasta
- Lemon Coriander Soup for weight-loss
- Mashed Potatoes salad with Moong Sprouts
How to make a No-Knead Whole-Wheat Focaccia?
You may use a dough maker. I have always been comfortable with kneading by hand as that’s how I learned it. One may use the method in which they are most comfortable.
For making this recipe a no-knead, you may mix the wheat flour using a spatula in a large bowl. This recipe doesn’t need a lot of kneading. If you can mix well with a spatula, it would work well.
If you feel it’s tough, it isn’t. Just give it a try and do share your views about it.
Stories From My Kitchen
I had been wanting to make bread for quite a long time as the aroma that is spread while the baking process is happening, makes me so happy. When mom would go to the local bakery shop for giving all ingredients for her Atta Biscuits made, I would accompany her always. The reason was not to get any stuff but just to inhale the baking aroma.
To my surprise, the first bread that I had baked happened to be focaccia. I wondered that how amazing it really turned out to be especially when it’s a loaf of whole wheat bread.
I must mention that I followed the recipe of Dassana. Click at the Link: Dassana’s Focaccia Bread
She has art to make things less complicated and I have followed her several recipes and they have been great. This was used primarily for ratios and I modified it by adding my food art.
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If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Focaccia Bread | How to make Focaccia bread with Wheat and without egg
Ingredients
For Bread
- 2 cups Wheat flour
- 1 tsp dry yeast
- 3/4 tsp sugar
- 1 tsp salt
- 1 tablespoon olive oil
- 1 tablespoon Desi ghee
- 1.5 cup water
For garden (optional)
- 1 small onion
- 2 small bell peppers I have used red and yellow
- 1 small tomato
- few leaves coriander along with stem
- 3-4 cloves garlic
Instructions
- Take a bowl and add warm water to it along with sugar. Give a gentle mix. Make sure that water is not hot. You may check with a finger dip test. If you can dip your finger comfortably and feel the warmth of water, its good enough.
- Add dry yeast. and cover it for 5-10 min.
- You will notice a froth on yeast-water mixture after sometime. Its perfectly fine to have a frothy mixture. It indicates that we can move ahead.
- Take another bowl and add half of wheat flour. We will use half first and then add other half later.
- Add desi ghee and salt to the wheat flour.
- Add yeast water mixture slowly to the wheat flour. Make sure to mix water and flour in batches and not at one go.
- Mix it well and add more wheat flour. Add water-yeast mixture as needed. The dough would be sticky and its okay. But it should not be very hard or very loose. If you feel its loose, add little more of wheat flour. I have used spatula to give a good mix.
- Keep mixing well the dough. Now you can mix it on the kitchen board as well.
- Apply olive oil to an empty bowl and keep the dough in it covered with a cloth or lid. Keep it near warm place to give it first rise.
- After 30 min, you shall notice that the dough has almost doubled up.
- Punch it and release the air and knead again for 5 min. It would still be sticky. You may apply oil on you hands to avoid it sticking on you hands. Cover it again for second rise for 1-2 hours.
- After 2 hours, it would be risen nicely as shown.
- In the mean time, you can chop the vegetables in desired shapes for making your garden on focaccia.
- Now we can transfer the dough to the utensil in which we wish to bake it. Coat the utensil with olive oil. Gently transfer the dough. It wont stretch too much as its wheat flour.
- You may stretch it to cover the whole pan. Make the garden of your focaccia. Add olive oil at the top once the vegetables are placed.
- I have used OTG (quite an old model) and had baked it @180 degree for 10-15 min. Keep a check on aroma and make sure the knife comes clean.
- It looks so majestic. It has been baked properly and once it cools off, it would leave the sides too.
- Your focaccia bread is ready. Dip in butter and enjoy!!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 pie | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 221 |
| % Daily Value* | |
| Total Fat 6.5g | 8% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 3mg | 1% |
| Sodium 468mg | 20% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 7.3g | 26% |
| Total Sugars 4.8g | |
| Protein 7.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 9mg | 1% |
| Iron 3mg | 14% |
| Potassium 122mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
I was wondering if it is 1 pie or 1 slice. I am very strict with calories, so I wanted to know. But it looks very good! I will try to make it as I like focaccia!
Hey Jami,
I had made the focaccia in round pan. The calorie count is of one slice (there were total 5 slices of it). It was indeed loved by all at home, though its not stretchy like the usual All-purpose flour breads and is a bit dense. It was layered with olive oil to make it soft from within. Thanks. Happy Cooking!