Monday, March 14, 2011

Whole wheat rosemary focaccia ~

A bell rings...the sort that begs for an announcement.

Still with a hint of warmth lingering on the fresh cut bread at the time of first tasting, the girls say they love it, they asked for "just another thin slice?"  Former Little Dude looked a bit cautiously at me and said, "I don't care for it.  I don't like whole wheat.  I mean...I'll eat it if you use it for a burger, but no, I won't eat it.".  Ack!  Ack, again!  This is not acceptable.  I am now taking applications for a new son.   Because there ain't one thing wrong with this earthy version of focaccia.  Poor boy.  He's going to be hungry tonight.  

My guinea pig recipe for whole wheat focaccia ~ 
Linked to the Wild Yeast blog

1/2 tsp. yeast
1 1/2 c. warmish water - 90 degrees or so
9.5 oz. sponge starter
11 oz. whole wheat pastry flour
10 oz. whole wheat flour
1 T. kosher salt
3 T. olive oil
3T. milk, room temperature
1/4 c. chopped rosemary
  • Mix the yeast and water, let sit five minutes.
  • Add the sponge starter, break it up.
  • Add the salt, then the milk and oil, then the flours.  Knead or use mixer with dough hook.
  • Let the dough rest for ten minutes, then knead for another five minutes.
  • Add rosemary now or wait until the next day.
  • Let rise in the fridge overnight. (I let it go two full nights in the fridge)
The crumb

  • Bring out the dough the next morning, let it come to almost room temperature.
  • Add rosemary now, kneading into the dough, if it was not done the night before.
  • When the dough is room temperature, divide into two well oiled 10" round pans.
  • Preheat oven to 400 degrees.
  • Let rise until almost double.  Top with more olive oil, more rosemary if desired and a sprinkling of kosher salt.
  • Bake for 30-35 minutes.
  • Cool in pan ten minutes, remove.
Notes --

I'm quite happy with this recipe.  The long two night rise with the sponger starter is wonderful for added flavor.  I didn't do two nights on purpose, but didn't make the time over the weekend to take it out after one overnight sitting in the fridge.  Next time I believe I will do less flour, for an even softer, hopefully lighter dough.  

Toodles ~


  1. Can you give me measurements for the flour instead of weight? I don't have a scale. Thanks! It looks yummy!

  2. Hi, baking is not where my talents lie, but I would really like to try this recipe. I love Rosemary bread! Can you please tell me what a Sponge Starter is? Thanks so much

  3. Publicrelationsprincess ~

    I just measured out of cup of whole wheat flour, simple light dip and sweep - I'm calling it 5 oz. I don't have pastry flour on the baking shelf at the moment to measure. I imagine Google will have whole wheat flour measurements vs. weight conversion charts.

    As far as measuring the sponge starter, then that would be tricky even if I had it here to measure for you, because how much it's risen would affect the measuring.

    Cristina ~

    Hi. You've caught my link lacking. This will make me more aware when I write out recipes, thank you. :) I went back into the post and added the link to the sponge starter, which was in a prior post. It's now listed above in the recipe, or copy and paste the following --

    I hope this info helps both of you. :)