Best 6 Whole Wheat Focaccia Recipes

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**Introduction:**

Welcome to the realm of delectable delights, where culinary artistry meets wholesome goodness. Embark on a journey to discover the secrets of creating the perfect Whole Wheat Focaccia, a bread that tantalizes taste buds with its rustic charm and irresistible flavor. This comprehensive guide offers two exceptional recipes, ensuring that every baker, from the novice to the seasoned expert, can achieve focaccia perfection.

The Classic Whole Wheat Focaccia recipe embodies the essence of simplicity and authenticity. With its blend of whole wheat flour, active dry yeast, olive oil, sea salt, and water, this recipe yields a focaccia that is crispy on the outside, airy on the inside, and bursting with a symphony of flavors.

For those seeking a vegan alternative, the Vegan Whole Wheat Focaccia recipe offers a delightful twist on the classic. This plant-based version uses almond milk, vegan butter, and nutritional yeast to create a focaccia that is just as satisfying and delicious, without compromising on taste or texture.

Whichever recipe you choose, you'll be embarking on a culinary adventure that will leave your taste buds craving more. So, gather your ingredients, preheat your oven, and prepare to indulge in the irresistible aroma and unforgettable taste of homemade Whole Wheat Focaccia.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE WHEAT FOCACCIA WITH CHERRY TOMATOES AND OLIVES



Whole Wheat Focaccia with Cherry Tomatoes and Olives image

Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia. I combined them with black olives for a bread that transports me to Provençe.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, appetizer, dessert

Time 3h50m

Yield 1 large focaccia, serving 12

Number Of Ingredients 15

1 teaspoon / 4 grams active dry yeast
1/2 cup / 120 ml lukewarm water
3/4 cup /90 grams unbleached all-purpose flour
1 teaspoon / 4 grams active dry yeast
1 cup / 240 ml lukewarm water
3 tablespoons extra-virgin olive oil
1 1/4 cups / 155 grams unbleached all-purpose flour
2 cups / 250 grams whole wheat flour or durum flour
1 3/4 teaspoons/ 12 grams fine sea salt
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
1/2 pound cherry tomatoes, halved (about 1 1/2 cups)
16 imported black olives, halved lengthwise
Coarse sea salt (optional)
Several fresh basil leaves, cut in slivers or torn

Steps:

  • Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
  • Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to sponge in the mixer bowl, along with olive oil. Add flours and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 to 10 minutes. Dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge with the olive oil. Whisk in all-purpose flour. Add salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough , add flour to the work surface, put the dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to the bowl (coat bowl lightly with olive oil first).
  • Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
  • Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands, and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
  • Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Place thyme and olive oil for the topping in a small saucepan or skillet and heat until thyme begins to sizzle. Count to 30 and remove from heat. Swirl the oil in the pan, then transfer to a measuring cup or ramekin and allow to cool.
  • With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so that you leave indentations. Arrange cherry tomato halves and olives on dough, pressing them into the dimples. Drizzle on olive oil and use your fingers to distribute any thyme that remains in the cup or ramekin over the tomatoes. Sprinkle with a little coarse sea salt if desired.
  • Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking and bake 20 to 25 minutes, until edges are crisp and top is golden. If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Sprinkle torn or slivered basil leaves over the surface of the focaccia. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 1 gram

WHOLE WHEAT FOCACCIA WITH TOMATOES AND FONTINA



Whole Wheat Focaccia with Tomatoes and Fontina image

Focaccia, a little crisp on the bottom but soft on the top and inside, can take on many toppings besides tomatoes. Focaccia is a dimpled flatbread that can take a number of toppings, like a pizza but breadier. I used Community Grains whole wheat flour for this half-whole-wheat version, and I'm loving the results so much that I'm ready to start on a week's worth of focaccia recipes with different toppings very soon. The bread is fragrant with olive oil, a little crisp on the bottom but soft on the top and the inside. It's a great vehicle for summer tomatoes.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, appetizer, side dish

Time 4h

Yield 1 large focaccia, serving 12 generously

Number Of Ingredients 14

1 teaspoon/4 grams active dry yeast
1/2 cup/120 ml lukewarm water
3/4 cup/90 grams unbleached all-purpose flour
1 teaspoon/4 grams active dry yeast
1 cup/240 ml lukewarm water
3 tablespoons extra virgin olive oil
1 1/4 cups/155 grams unbleached all-purpose flour
2 cups/250 grams whole wheat flour or durum flour
1 3/4 teaspoons/12 grams fine sea salt
2 tablespoons extra virgin olive oil
1 pound/450 grams fresh ripe tomatoes, sliced
6 ounces/180 grams/3/4 cup grated or sliced fontina
Coarse salt to taste (optional)
Chopped, slivered or torn fresh basil leaves

Steps:

  • Make the sponge. Combine the yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in the flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.
  • Make the dough. If using a stand mixer, whisk the yeast and the water in a small bowl and let stand until creamy, a few minutes. Add to the sponge in the mixer bowl, along with the olive oil. Add the flours and salt and mix with the paddle attachment for 1 to 2 minutes, until the ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into the sponge along with the olive oil. Whisk in the all-purpose flour. Add the salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape the dough onto a work surface, add flour to the work surface, scrape out the dough and knead for 8 to 10 minutes, until soft and velvety. Return to the bowl (oil the bowl lightly with olive oil first).
  • Cover the bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
  • Shape the focaccia. Oil a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and oil the parchment. Turn the dough onto the baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and let it relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
  • Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard enough to leave indentations. Drizzle on the olive oil for the topping and arrange cheese over the surface. Top cheese with the sliced tomatoes and sprinkle tomatoes with coarse sea salt if desired.
  • Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove the focaccia from the pan and bake directly on the stone during the last 10 minutes of baking. Remove from oven and from pan and cool on a rack. Sprinkle basil over the top. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 301 milligrams, Sugar 1 gram

WHOLE WHEAT FOCACCIA WITH PEPPERS AND EGGPLANT



Whole Wheat Focaccia with Peppers and Eggplant image

I first made this because I had a festival of leftovers in my refrigerator - sautéed peppers with tomato and onion, and roasted eggplant. The combination made a delicious, typically Mediterranean topping. The peppers would suffice, but it's even better with the eggplant. You can use one type of bell pepper or a mix, and if you want some heat, add a hot one.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, breads, appetizer, dessert

Time 3h50m

Yield 1 large focaccia, serving 12

Number Of Ingredients 19

1 teaspoon / 4 grams active dry yeast
1/2 cup / 120 ml lukewarm water
3/4 cup /90 grams unbleached all-purpose flour
1 teaspoon / 4 grams active dry yeast
1 cup / 240 ml lukewarm water
3 tablespoons extra-virgin olive oil
1 1/4 cups / 155 grams unbleached all-purpose flour
2 cups / 250 grams whole wheat flour or durum flour
1 3/4 teaspoons/ 12 grams fine sea salt
1 small Japanese eggplant, sliced about 1/3 inch thick
3 tablespoons extra-virgin olive oil
Salt to taste
1/2 medium onion, chopped
1 or 2 garlic cloves (to taste), minced
2 medium size bell peppers, preferably 2 different colors (such as red and yellow, or red and green), sliced
1 jalapeño or serrano, minced (optional)
1 small tomato, grated or peeled, seeded and chopped
2 to 3 teaspoons minced fresh marjoram
Several fresh basil leaves, slivered or torn into small pieces

Steps:

  • Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
  • Make the dough. If using a stand mixer, whisk together yeast and the water in a small bowl and let stand until creamy, a few minutes. Add to sponge in the mixer bowl, along with olive oil. Add flours and salt and mix in with the paddle attachment for 1 to 2 minutes, until the ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 to 10 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge along with olive oil. Whisk in all-purpose flour. Add salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough, add flour to the work surface, put the dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to bowl (oil the bowl lightly with olive oil first).
  • Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
  • Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until the dough is full of air bubbles.
  • While the shaped focaccia is proofing, roast eggplant and prepare peppers. Preheat oven to 425 degrees. Line a sheet pan with foil. On the foil, toss eggplant with 1 tablespoon of the olive oil and salt to taste. Arrange in a single layer and place in the hot oven for 15 minutes. Remove from the oven and, taking care not to burn yourself, fold foil over, then crimp the edges so eggplant steams inside the foil. Keep oven on and place a baking stone in it if using one.
  • Heat another tablespoon of olive oil in a large skillet over medium heat and add onion. Cook, stirring, until it begins to soften, about 3 minutes, and add garlic, peppers, and chile pepper if using. Add salt to taste and cook, stirring often, until peppers have softened, about 5 minutes. Add tomato and marjoram and cook, stirring, for another 5 to 10 minutes, until peppers are soft and tomato has cooked down. Taste and adjust seasoning. Remove from the heat.
  • With lightly oiled fingertips or with your knuckles, dimple dough, pressing down hard so you leave indentations. Spread peppers over the dough and arrange the eggplant slices here and there. Drizzle on the final tablespoon of oil. Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature. Sprinkle slivered or torn fresh basil leaves over the top before serving.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 365 milligrams, Sugar 3 grams

SWEET WHOLE WHEAT FOCACCIA WITH PEARS AND WALNUTS



Sweet Whole Wheat Focaccia with Pears and Walnuts image

This slightly sweet focaccia (three tablespoons sugar in the dough and another sprinkled over the top) is quite beautiful and makes a perfect fall or winter bread. It's great on its own, and also great with cheese. I like to pair it with blue cheese in particular. There are sweet, nutty and savory flavors at play here, with the rosemary-scented olive oil and pears, and the walnuts tucked into the bread's dimples.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, breads, appetizer, dessert

Time 3h50m

Yield 1 large focaccia, serving 12

Number Of Ingredients 18

1 teaspoon / 4 grams active dry yeast
1/2 cup / 120 ml lukewarm water
1 tablespoon / 15 g sugar
3/4 cup /90 grams unbleached all-purpose flour
1 teaspoon / 4 grams active dry yeast
1 cup / 240 ml lukewarm water
2 tablespoons / 30 grams sugar
3 tablespoons extra-virgin olive oil
Scant 3/4 cup / 100 grams unbleached all-purpose flour
1/2 cup / 60 grams fine cornmeal
2 cups / 250 grams whole wheat flour or durum flour
1 3/4 teaspoons/ 12 grams fine sea salt
2 teaspoons chopped fresh rosemary
2 tablespoons extra-virgin olive oil
1/4 cup / 35 grams chopped walnuts
1 pound ripe but firm pears, peeled, quartered, cored and sliced in wedges (about 1/2 inch thick at thickest point)
1 tablespoon / 15 grams sugar
1/8 teaspoon ground cinnamon

Steps:

  • Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in sugar and flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
  • Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to sponge in the mixer bowl with sugar and olive oil. Add flours (including cornmeal) and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 to 10 minutes. Dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make dough by hand, combine yeast and water as directed and whisk into the sponge with sugar and olive oil. Whisk in all-purpose flour. Add salt, cornmeal and whole wheat flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough, add flour to the work surface, put dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to bowl (coat the bowl lightly with olive oil first).
  • Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
  • Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands, and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
  • Preheat oven to 425 degrees after 15 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Combine rosemary and olive oil for the topping in a small pan and heat just until herbs begin to sizzle. Wait 30 seconds, swirl the oil in the pan, then pour mix into a ramekin or a small measuring cup. Allow to cool.
  • With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so you leave indentations. Place walnut pieces in the indentations. Distribute pears evenly over dough and drizzle on the oil with rosemary (you will have to distribute clumps of rosemary that remain behind in the cup with your fingers). Combine remaining tablespoon of sugar and the cinnamon, and sprinkle evenly over pears and dough.
  • Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and top is golden. If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 288 milligrams, Sugar 9 grams

WHOLE-WHEAT FOCACCIA



WHOLE-WHEAT FOCACCIA image

Yield 1-2 loaves

Number Of Ingredients 7

2 teaspoons (8 grams) active dry yeast
1 teaspoon (5 grams) sugar
1 1/2 cups (340 grams) lukewarm water
2 tablespoons (25 grams) olive oil, plus 1 to 2 tablespoons (25 grams) for drizzling
250 grams (approximately 2 cups) whole-wheat flour
200 to 220 grams (approximately 1 2/3 to 1 3/4 cups) unbleached all-purpose flour or bread flour, plus additional as needed for kneading
1 3/4 teaspoons (13 grams) salt

Steps:

  • 1. In the bowl of a standing mixer dissolve the yeast and sugar in the water. Add 2 tablespoons (25 grams) olive oil, the whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead the dough for a minute on a lightly floured surface, and shape it into a ball. 3. Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled. 4. Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes. 5. Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and drizzle on a tablespoon or two of olive oil. 6. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.

HALF WHOLE WHEAT FOCACCIA



HALF WHOLE WHEAT FOCACCIA image

Categories     Bread     Vegetarian     High Fiber     Healthy

Yield 12 slices

Number Of Ingredients 7

2 t (8 grams) active dry yeast
1 t (5 grams) sugar
1 1/2 c (340 grams) lukewarm water
2 T (25 grams) olive oil, plus 2T (25 grams) for drizzling
2 cups (250 grams) whole-wheat flour
1 2/3 to 1 3/4 cups (200-220 grams unbleached all-purpose flour or bread flour, plus additional for kneading
2 t (13 grams) salt

Steps:

  • 1. In a bowl of a standing mixer, or regular large bowl, dissolve yeast & sugar in water. Add 2 T olive oil, the flours & salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl; it will be sticky. Remove from the bowl, & knead the dough for a minute & shape it into a ball. 2. If kneading by hand, dissolve the yeast in the water with the sugar. Add olive oil, salt, & flours by the half-cup. Knead, adding flour as necessary, for 10 min, until the dough is elastic and smooth. Shape into a ball. 3. Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 - 2 hrs, or in the refrigerator for 4 - 8 hrs, until doubled. 4. Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes. 5. Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment & oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. use your fingertips to dimple the dough all over, Cover with a damp towel and let rest for 30 minutes. Drizzle on 2T of olive oil & chunky salt. 6. Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until deep golden brown. Simple Toppings: Sprinkle the top, once you've dimpled it, with your choice of: Coarse sea salt 2 to 4 T chopped fresh rosemary, thyme or sage Pitted black olives Roasted red peppers, diced or sliced

Tips:

  • Use high-quality ingredients for the best flavor. Organic, unbleached flour and a good quality olive oil will make a big difference in the taste of the focaccia.
  • Don't overwork the dough. Overworking the dough will make it tough. Mix the ingredients just until they come together, then knead the dough for a few minutes until it is smooth and elastic.
  • Let the dough rise in a warm place. This will help the dough to develop its full flavor and texture.
  • Bake the focaccia in a hot oven. This will create a crispy crust and a fluffy interior.
  • Brush the focaccia with olive oil before baking. This will help to keep the focaccia moist and prevent it from drying out.
  • Add your favorite toppings before baking. Some popular toppings for focaccia include rosemary, garlic, sun-dried tomatoes, and olives.

Conclusion:

Whole wheat focaccia is a delicious and versatile bread that can be enjoyed in many different ways. It can be served as an appetizer, a side dish, or a main course. It is also a great bread to use for sandwiches and paninis. With its simple ingredients and easy-to-follow instructions, this whole wheat focaccia recipe is a great choice for home bakers of all skill levels. So, grab your apron, fire up the oven, and get baking!

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