Wholemeal focaccia bread
Food, Glorious Food
Food, Glorious Food
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  • 50 g white bread flour,
  • 250 g wholemeal flour, plus extra for kneading
  • 7 g easy
  • 10 g sea salt
  • olive oil
  • rosemary sprigs (I used dried rosemary)
  • 4 tbsp extra virgin olive oil
  • 5 minutes If you are using a machine fitted with a dough hook, reduce the time to
  • 3 minutes Put the dough back into the cleaned, lightly oiled bowl, cover the cling film and leave to prove for
  • 1 hour until it has doubled in size.
  • Bake for
  • 5 minutes Cool the bread in the tin for
  • 10 minutes before transferring onto a wire rack



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