Here’s my disclaimer, so all the focaccia purists don’t come after me – this is not a traditional focaccia. If you’re reading this food blog, you definitely don’t have time for that. You are my people. This is for all of you who need the quick version, but your family will still think you are a rockstar who makes delicious homemade bread. So here it is — Quick Focaccia with Whole Grains coming at you.
Why Quick Focaccia?
Aside from tortillas, this is the bread I make most often. My family loves it; it’s quicker than “traditional” bread, and it pretty much goes with everything.
It’s still a yeast rise bread, but only an hour rise with a 20-minute bake time…so “quick” is relative to the time it would take to make bread.
It typically takes me anywhere from 30 minutes to 45 minutes to make dinner, so if I start this just a little ahead of that, it’s just coming out of the oven when the rest of dinner is ready.
Quick Focaccia with Whole Grains is a Blank Canvas
Focaccia has room for anything you want it to be. Dare I say, you could even use this as a thick pizza crust. I choose toppings like herbs, olives, and onions most often, but you could just do plain salt and pepper.
Fiber Goals
Quick focaccia with whole grains is a mix of all-purpose flour and whole wheat flour to help you get closer to your fiber goals! With almost 2 grams of fiber per serving, you are closer to those 25-38 grams per day. It may not seem like much, but compared to bread with no additional fiber, each gram gets you closer to ensuring you have enough fiber each day.
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Quick Focaccia with Whole Grains
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
Ingredients
1 teaspoon active dry yeast
1 cup warm water (bathwater temperature)
1.5 cups all purpose flour
1/2 cup whole wheat flour or white whole wheat flour
1 teaspoon kosher salt
4 tablespoons extra virgin olive oil, divided
Topping: 1/4 teaspoon kosher salt, rosemary, olives, thinly sliced red onion, dill, etc.
Instructions
Start by adding the yeast and warm water to a medium mixing bowl. Give it a good stir and let it rest for 3 minutes or until you see those delightful light brown bubbles surfacing on the top.
Add the flour and salt and stir together until you don’t see any dry flour – the dough will be sticky.
Drizzle a tablespoon of olive oil on the dough and knead in the bowl for 3-5 minutes.
Cover with plastic wrap and let rise for one hour.
Preheat oven to 400°F
In a 10″ cast iron skillet, pour 2 tablespoons of olive oil and coat the bottom.
Add a little olive oil to your fingertips and place the dough in the cast iron pan, gently pushing to the edges.
Drizzle the last tablespoon of olive oil on the top and sprinkle with salt. Add any extra toppings at this time.
Bake for 25 minutes or until you see the edges are golden brown.
Carefully remove the focaccia from the pan (it should slide right out) and cut into triangles or squares.
Notes
You could use a larger cast iron pan, but your focaccia will be thinner.
- Prep Time: 70 minutes
- Cook Time: 25 minutes