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whole wheat sourdough focaccia on a cutting board with rosemary

Whole Wheat Sourdough Focaccia

This whole wheat sourdough focaccia is a fantastic fusion of two beloved breads: the fluffy focaccia and the deeply flavorful sourdough. It’s perfect for those who want to bring a little more whole-grain goodness into their lives while still enjoying the delicious, chewy texture and olive oil-infused goodness of classic focaccia.
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Ingredients
  

  • 350 grams water
  • 100 grams water
  • 500 grams hard white wheat berries ground into flour
  • 25 grams olive oil
  • 12 grams sea salt

Instructions
 

  • Place a large mixing bowl on your food scale and zero it out (press the tare button.) Pour in 350 grams of water. *If your kitchen is warm then room temperature water is fine. If not, then warm the water slightly. Add in 100 grams of active sourdough starter. Mix with your hand or dough whisk until fully combined. The water will look milky
  • Place your bowl with the combination of water and starter underneath the grain mill. Measure out 500 grams of hard red wheat and mill it directly into the bowl.
    Add 25 grams of olive oil and 12 grams of salt. Using your hands or a dough whisk, mix together until fully combined. You will have a shaggy dough.  
  • Perform sets of stretch and folds every 30 minutes to an hour for a total of 4 - 6 times.
  • Once your dough is fermented, preheat your oven to 420 degrees and line a 9 x 13 pan with parchment paper. Pour some olive oil on the parchment paper (approximately 2 tablespoons) and using your fingers, stretch the focaccia to all four edges. It might not stretch very much and that's okay. Do it as much as you can without tearing and let it sit uncovered for 30 minutes. 
    After 30 minutes, stretch the focaccia again and you will find it will go to all four edges. Pour more olive oil on top (approximately 2 tablespoons). Then, using your fingers, make little dimples on the surface of the dough. Sprinkle the dough with 1/2 tablespoon of Italian seasoning and 1 tsp of flakey sea salt.
  • Bake for 30 mins until golden brown. Let cool and enjoy!

Notes

  • This is not going to perform or be as fluffy as store bought bread or a loaf using all purpose flour. It's amazing and delicious, but different. 
  • You can substitute the fresh milled flour for all purpose or bread flour if that's what you have
  • Make sure your starter is active. If it's not, the bread won't rise.
  • If your house is cold then put this in a warm place to ferment. In the winter, I put it a few feet away from the fire.
  • Customize this! It's amazing with fresh herbs, cherry tomatoes, fresh rosemary, kalamata olives, sun-dried tomatoes, or whatever different toppings you desire! Just add them to the focaccia dough right before you bake it.