Whole Wheat Flour Rosemary Focaccia


by: Aldy

This Focaccia is a versatile bread. It will be great for lunch alongside a salad or sandwiches. And drizzle some honey over the top for a super delicious breakfast!


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serves: 4

2 3/4 c Whole wheat flour

3 tsp dry yeast

1 c warm water

1 tsp sugar

1 tsp olive oil

pinch of salt

Dry or fresh rosemary

Nutrition Facts
Whole Wheat Flour Rosemary Focaccia

Servings Per Recipe: 4

Amount per Serving

Calories: 304

  • Total Fat: 3.4 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 43.8 mg
  • Total Carbs: 61.7 g
  •     Dietary Fiber: 9.6 g
  •     Sugars: 1.4 g
  • Protein: 12.1 g

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1.  Preheat oven at 200C/400F.

2.  In a medium bowl combine flour and salt-mix. Take a small bowl. Add yeast, warm water, sugar, mix well and cover with a plate. Wait (about 10 minutes) for bubbles to appear in the yeast. Once the bubbles have appeared, use a wooden spoon start mixing the ingredients together to form the dough, add olive oil.

3.  Using your hands, work the dough until is smooth and elastic. Cover and set in warm part of the kitchen, let the dough rest for 40 minutes. When ready, just punch down the dough over a floured surface and shape into a rectangle. Transfer the dough into lightly floured baking tray. Brush the dough with olive oil, sprinkle with rosemary and sea salt. Bake for 15 minutes and serve warm.

Cooks' note:
I served this focaccia with honey for breakfast--And also makes great sandwiches for lunch. It tastes fabulous!

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