Italian Focaccia recipe is a one of the most famous Italian flatbread recipe along with stuffed garlic bread and pizza. The focaccia bread origin is believed to be with the Etruscans or Ancient Greeks.
The focaccia bread is not just loved and known in Italy but in the entire world. And how can I make something without giving it a twist of health. So planned to make healthy Focaccia bread recipe.
Before we move further, let us understand what is Focaccia bread? This Italian bread focaccia is similar to a Pizza but a little thicker than a Pizza.
Rains, Ginger Cardamom tea, and friends are a deadly combination. When they have a baker in their group there is a lot that they demand. Actually, I love it that way.
When the gang was busy in gossiping, I was planning to surprise them and this healthy focaccia bread. Flatbreads are already popular within my gang. They went up and down when I made Pita bread and Amritsari Kulcha for them.
Healthy Focaccia Recipe with Yeast
I had many people asking if Focaccia bread is a healthy bread. I might not have a definite answer to it, but everything in moderation is healthy and access to everything ….. you know it.
Nothing is inherently unhealthy. We actually make it unhealthy by choice. So is the Focaccia bread.
My version of healthy focaccia recipe replaces half of the all-purpose flour with whole wheat. Whole Wheat, Olive oil, and fresh olives make this focaccia bread a healthy focaccia bread. How do you make focaccia bread?
Whole Wheat Healthy Focaccia Bread Toppings
The Italian version, the original version, uses herbs and olives as toppings. I was short of herbs in my kitchen. I had two options, either to make Focaccia with olives and without herbs or to experiment something new. In the absence of herbs, I topped my healthy Focaccia bread with caramelized onions and black olives and made onion focaccia recipe.
To give additional flavor, I added garlic to the dough. It did magic. The bread was still in the oven and the entire kitchen was filled with the aroma of garlic. The gang, which up till now was in the balcony, suddenly jumped over the dining table.
The texture and color of the bread were gorgeous. Within a snap of a finger, the entire bread was gone. I hate it when I don’t get to taste my own bake, but could hardly do anything about it.
The healthy focaccia bread should be served with hot tomato soup or mushroom spinach soup. You can also make a dip for focaccia bread with red pepper and white beans. Fresh green salad and some spicy sauce can really spice up the whole bread.
|Tin Size||8″ Round Tin|
|Oven Temp||200 °C|
|Baking Time||25 min|
|MW Convection Temp||180 °C|
|Baking Time||25 min|
PS: Use conversion table to switch recipe between grams and cups.
In a bowl, take 50 ml lukewarm water. Add sugar and yeast to it. Mix it well and keep aside for 10 minutes or until yeast froths. In case yeast doesn’t froth, discard it and start with fresh batch but never move to the next step with non-activated yeast solution.
In a mixing bowl, take wheat flour, All-purpose flour, salt, garlic powder, Olive oil. Make a well in the center and add yeast solution. Start kneading. Add water little by little and make a dough.
Initially, the dough will be sticky. Keep kneading the dough for 10 minutes. You will get a smooth, elastic and non-sticky dough.
Grease a pan and place kneaded dough into it. Cover it with cling wrap and let it rest for 40 minutes for the first rise or until it doubles in volume.
After the first rise, Take out the dough on a surface, lightly dusted with flour and punch the dough to release the air. Knead the dough for another 5 minutes.
With the help of a rolling pin, roll the dough out into a sheet of 1-inch thickness. Place this in a greased baking tin. Add caramelized onions and Black olives evenly on it.
Cover it with cling wrap and set aside for another 30 minutes for the second rise or until doubles in volumes.
After the second rise, bake the bread in a preheated oven at 200 °C for 25 minutes.
Once done, infuse it with some olive oil and serve.
- 125 gm Whole Wheat Flour
- 125 gm All Purpose Flour
- 10 gm Fresh Yeast
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Garlic Powder
- 150 ml Water
- 3 tbs olive oil
- 1/2 cup Caramelised Onions
- 1/4 cup Pitted black Olives
- In a bowl, take 50 ml lukewarm water. Add sugar and yeast to it. Mix it well and keep aside for 10 minutes or until yeast froths.
- In a mixing bowl, take wheat flour, All-purpose flour, salt, garlic powder, Olive oil. Make a well in the center and add yeast solution. Start kneading. Add water little by little and make a dough.
- Initially the dough will be sticky. Keep kneading the dough for 10 minutes. You will get a smooth, elastic and non-sticky dough.
- Grease a pan and place kneaded dough into it. Cover it with cling wrap and let it rest for 40 minutes for the first rise or until it doubles in volume.
- After first rise, Take out the dough on a surface, lightly dusted with flour and punch the dough to release the air. Knead the dough for another 5 minutes.
- With the help of a rolling pin, roll the dough out into a sheet of 1 inch thickness. Place this in a greased baking tin. Add caramelized onions and Black olives evenly on it.
- Cover it with cling wrap and set aside for another 30 minutes for second rise or until doubles in volumes.
- After second rise, bake the bread in a preheated oven at 200 degree Celsius for 25 minutes. Once done, infuse it with some olive oil and serve.
- Rising time of the dough depends upon the quality of yeast as well as weather conditions.
- For this recipe you can use 5 gm of Dry yeast or 3 gm of Instant/ Active Dry yeast.
- If you want to bake with 100% whole-wheat then add 2 tbs water extra.
- For baking, use both the coils (top and bottom).
- Always preheat the oven for better bakes.
- If you are using Microwave convection, then bake the bread at 180 °C for 20 minutes.
Today i made the focaccia bread.It was good and very tasty. All family members liked it..
Thanks for the recipe.
Glad you liked it.
can we make without yeast..
I haven’t tried but you may like to experiment.
Soniya , thank you so much for this recipe ,I just tried and it turned out great.
Thanks a lot, Sonali.
This is awesome recipe. I made this today, doubled the quantities and used 6 g of instant yeast. It scared me at the first rise, the dough was stringy and sticky that no amount of dry floor was enough to even it; could be the 40℃ today.
However, i moved on to shaping with fingers as it couldn’t be rolled with pin. Garnished with raw red onions, olives and cherry tomatoes and sprinkled some herbs. Baked at 180℃ for 25 min. fan on , both elements heated. Came out extra soft just golden brown , added a glug of olive oil and voila an extraordinary Focaccia like never before. Thanks Ms. Sonia, god bless you.
Glad you liked it. God bless you too.
What is the tin size that you have used for given measure? I tried making it in 8” round cake pan but it came out to be very dense.
Tin size can only change the thickness but it can not make the bread dense.
If I double up the ingredients, will the quantity of the yeast also doubles.. I am using instant yeast here..
Hi Sonia do we proof the active dry yeast also separately first coz it’s pack says otherwise
Yes, I recommend doing that. You may choose to add the active dry yeast directly, but if in case the yeast has some issue, you will end up spoiling all other ingredients too. I recommend proofing the yeast first to check if it is working fine and then adding it to other ingredients.
Hi I don’t have fresh yeast , how much dry yeast can i substitute.. Kindly advise. Thanks
Hello Namrata, you may use 3gm of active dry/instant yeast.
How much onions do we have to take. U mean caramelized using sugar to it or what.
Caramelized onion means sauté the onion in oil until it turns dark brown. The onion will have its natural sweetness. Use 1 large onion.
Does the process remain same with instant yeast?
The process remains unaltered irrespective of the type of yeast you use. Many a times you will find recipes, that encourages you to directly add the instant yeast in the flour, however, I recommend activating the yeast first with lukewarm water. If the yeast is faulty, it will save your ingredients to spoil.
Hi Sonia,tried your whole wheat semolina bread and Healthy focaccia bread…it turned out very nice..thanks
Sounds good Hemali. Thanks for your kind words.
Hi Sonia what is the proportion of active dry yeast
If you are using dry active yeast then take 5gm or you can use 3gm of instant yeast. Hope this helps.