Yields: 6 Servings Difficulty: Difficult Prep Time: 3 Hr Cook Time: 25 Mins Total Time: 3 Hr 25 Mins

Focaccia is an Italian Flat bread that is close to the texture of pizza. Focaccia is served along side with pastas, soups or as a sandwich. Focaccia is originally made with all purpose flour which is combined with yeast to result in a porous center and crispy outer layer.

There are a lot of regional variants of Focaccia ranging from mediterranean version, cheese Focaccia to sweet Focaccia that is topped with sugar and cinnamon. What ever the versions are they use the same ingredients with different toppings. In this recipe, I have used whole wheat flour to make this healthier version of focaccia. I have also used fresh rosemary leaves for flavoring.

The toppings that can be used are cherry tomatoes, garlic, caramelized onions, herbs , cheese and cinnamon sugar to make a sweet version. We can bring on our creativity to top the Focaccia. Serve this warm Focaccia bread with a bowl of pasta, salad and soup.

CLICK LINKS FOR RECIPES : Eggless Coconut Cookies, Strawberry Chocolate Rosettes, Eggless Vanilla Cake , Mango Muffins, Cornmeal Muffins


0/6 Ingredients
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0/9 Instructions
  • Add 2 1/4 teaspoon of active dry yeast to 200 ml of Luke warm water and a teaspoon of sugar. Stir and set them aside for ten mins so the yeast can get activated.
  • Add three cups of whole wheat flour to a wide bowl and season with salt. Mix them and make a dent in the middle.
  • Pour the yeast to the center and begin to knead the flour to a soft dough.
  • Add three teaspoon of olive oil and knead them. Cover with a cling wrap and set aside for two hours for the dough to rise.
  • After two hours , the dough would have doubled and turned soft. Knead them again and let it rest for another one hour.
  • After one hour, punch again and transfer to a baking sheet lined with a parchment paper. Spread them completely with hands.
  • Make small dents on the dough.
  • Brush them with olive oil and top off with fresh rosemary leaves.
  • Bake at 425 F on a preheated oven for 20 - 25 mins until they turn golden color. Remove from oven and let it come to room temperature. Serve with pasta and salad or soups.


  • I have used whole wheat flour to make this focaccia. You can replace with all-purpose flour or equal portions of APF and WWF to make this recipe.
  • The key step is to activate the yeast. If the yeast does not rise properly, discard and restart a fresh batch of yeast and proceed with the recipe.
  • You can add any topping of your choice to make this recipe. Some options are simple sea salt, dried herbs, onions, garlic, cherry tomatoes and olives.


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