Whole Wheat Focaccia Bread Recipe {Without Egg}

This golden brown colored Whole Wheat Focaccia, topped with fresh veggies is incredibly flavorful, well-baked, and is moist and spongy. With a soft texture inside and a crispy crust, this Italian whole wheat flour bread is amazingly delicious and would be a hit in the family!

Focaccia Bread is one of the most amazing breads in Italy and traces back its origin to the Mediterranean regions. In due course of time, it has become an art bread that is decorated with rosemary, cherry tomatoes, onion, and garlic flavored with olive oil. 

Olive oil has 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. 

This vegetarian Herbed Focaccia Bread is rich in savory Italian flavors and topped with vegetables like bell pepper, onion, and tomatoes.

Team it with a hot bowl of soup to have a hearty meal!

More Bread Recipes: Air Fryer Garlic Bread, Mashed Potatoes Sandwich, Chutney Sandwich, Pizza Toast in Air Fryer.

Ingredients

• Whole-Wheat Flour- This recipe is a twist to the classical focaccia recipe and uses whole wheat flour. The wheat flour tends to be denser than the all-purpose flour. It would be sticky and not so stretchy when kneaded and this is normal. Hence, this bread won't be stretchy and would need a little bit more oil than the usual flour. You may use the same recipe with GF flour, bread flour, or whole wheat pastry flour as well.
• Desi Ghee- I love creating recipes with ghee. Ghee is my first preference always. Feel free to use coconut oil or avocado oil to make this recipe vegan. 
• Olive Oil- Since focaccia's prime ingredient is olive oil, I have used a combination of olive oil and ghee. You may use just the olive oil. I recommend using extra virgin olive oil.
• Salt- Salt adds the perfect balance of flavors to this bread. I have used normal table salt in this recipe. Feel free to use sea salt.
• Yeast, Sugar, and lukewarm water- Active Dry yeast of any good brand would work well. Make sure to use a fresh supply. An old yeast may not be activated properly and yeast is the most important ingredient of this bread recipe as it helps in the fermentation process. A combination of warm water, sugar, and yeast helps create a frothy mixture which helps create a porous, airy, and soft-textured bread. You may also use instant yeast.
• Vegetables for Topping- I have used a combination of fresh veggies- Bell pepper, onion, garlic, and tomato. The freshly chopped coriander leaves helped me create an elegant art on focaccia. You may experiment with the veggies to be used as topping. For greens, fresh rosemary, parsley or basil would work too.

Expert Tips

• Always use the dry yeast in warm (and not hot) water with little sugar to activate it. If it doesn't get frothy (in 5-10 min), don't move ahead as it means you won't get a risen dough and hence not a porous or aerated bread. So buy new yeast and start again then 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 the winter zone, you might need to keep the dough in a warm place. You may try keeping it inside a Microwave or over a boiled/ hot milk/ food. 
• Kneading dough more always is a good idea. Bread is made with sticky dough and won't leave your hands but that's the exact texture we wish. You might apply oil on your hands in between.
• The leftovers, if any, can be stored in a dry airtight container with a lid in the refrigerator for about 2-3 days. For use again, you may reheat in the oven for about 5 min or warm up on the stovetop on slow flame on an iron flat tawa.

What can I team with Focaccia?

• Vegan Gluten-Free Red Pasta
• Lemon Coriander Soup
• Mashed Potatoes salad with Moong Sprouts

How To Make wheat Focaccia Bread No Eggs

Step 1 Prep Yeast Dough

In a small bowl, add warm water and add sugar and dry yeast to it. It takes about 5 min for yeast to get activated. If its frothy, the yeast is active, else you may not proceed further.

In large mixing bowl, take wheat flour, salt, olive oil and ghee. Once the yeast is activated, add it to wheat flour gradually.

Step 2 Knead the Dough

The kneading dough seems to be the most important and difficult part. If you are not comfortable kneading with your hands, use a spatula. It works fine to use a spatula for this recipe. We don't wish to over-knead any way and the dough should have a loose sticky texture, else the bread would be dense. The third image on the right is the first rise of the focaccia dough(around 30 min after kneading it).

You may apply oil on your hands while kneading. Knead the dough again and let the dough rest for 1-2 hrs for the second rise. You may use a plastic wrap to cover the dough completely.

Step 3 Second Rise of the Dough

The second rise of the dough was amazingly great. Patience works best for making bread.

Step 4 Ready the toppings

While the dough is rising, you may prepare the toppings. I have used bell pepper, onion, capsicum, tomato and coriander leaves. It's your garden of veggies, feel free to use your favorite toppings and decorate it as you love it.

Step 5 Ready for Baking

After the second rise, knead for few min and transfer the dough ball to a round/square baking dish. Make sure to oil the baking dish first. You may use a greased parchment paper as well. Keep the dough in the baking dish for about 15 min. At the top of the dough, add the veggies, fresh herbs, and Italian seasoning of your choice.

Step 6 Bake It

Bake it in pre-heated OTG (toaster oven) at 180 °C for about 10-15 min. Pls Note if you are using oven, the baking time would increase and it might take 20-25 min to bake this bread.

Step 7 Serve It

The Perfect Focaccia bread is ready. Let it sit on the cooling rack for a few min before serving. Serve it with butter or cheese or a bowl of soup.

FAQs

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 to give all the ingredients for her Atta Biscuits, 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 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 on 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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Whole Wheat Focaccia Bread Recipe {Without Egg}

This golden brown colored Whole Wheat Focaccia, topped with fresh veggies is incredibly flavorful, well-baked, and is moist and spongy. With a soft texture inside and a crispy crust, this Italian whole wheat flour bread is amazingly delicious and would be a hit in the family!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Appetisers, Main Course

Cuisine Italian

Servings 5 pie

Calories 221 kcal

Equipment

• 1 OTG (toaster oven) Modern Oven work well
• 1 Chopping board
• 1 Mixing bowl

Ingredients

  

For Bread

• 2 cups Wheat flour
• 1 teaspoon dry yeast
• ¾ teaspoon sugar
• 1 teaspoon 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.
  
• Bake it in pre-heated OTG (toaster oven) at 180 °C for about 10-15 min. Pls Note if you are using oven, the baking time would increase and it might take 20-25 min to bake this bread.
  
• 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

• Always use the dry yeast in warm (and not hot) water with little sugar to activate it. If it doesn't get frothy (in 5-10 min), don't 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 that's 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.

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.

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