Whole Wheat Skillet Focaccia - a healthier version of my skillet focaccia. Super easy and comes together under 1 hour.
WHOLE WHEAT SKILLET FOCACCIA
A healthy version of my One Hour Skillet Focaccia. I even decreased the amount of butter. This healthier version is as delicious as the original and as easy to make. You only need one bowl and one skillet to make it. My warm oven trick to rise the dough faster is a must-try.
WHAT DOES IT TASTE LIKE?
If you ever wondered if this can work, I am here to tell you: yes, it does! It's not dense or tough. Oh no! It's soft and fluffy on the inside. The bottom crust is perfect: thin and slightly crunchy. The top, due to the decreased amount of butter, is softer than in the original focaccia. The dough rises perfectly using the same warm-oven technique. All you need is one hour from start to finish to enjoy this healthy version of skillet focaccia.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
HOW TO BAKE WITH WHOLE WHEAT FLOUR?
I used white whole wheat flour and all-purpose flour in 1 to 1 ratio. This change requires two notes:
- the dough will be tougher in the end of kneading; most likely you will end up having about ¼ of a cup of whole wheat flour left before your mixer will show that it's getting a workout kneading the dough. This, however, doesn't affect the rising time or the rising itself. The dough will puff up in 20 minutes and bake perfectly into a fluffy on the inside focaccia.
- The focaccia acquired more earthy, almost nutty flavor with a more grainy texture by the addition of whole wheat flour. Now, if you have texture issues (like my Hubby), you may not like this version. It's not overwhelming, I promise. But you can definitely tell the difference. I love it but then I love oatmeal with cold milk. 🙂 I brushed the dough with melted butter before baking, just like in the original recipe. But I decreased the amount of butter to 1 ½ tablespoon and skipped the Parmesan cheese and mixed the melted butter with a dash of pepper, a ½ teaspoon of garlic powder and ½ teaspoon of Italian seasoning.
WHITE WHOLE WHEAT FLOUR
Why white whole wheat instead just whole wheat? This type of flour is milder in taste while still providing more protein and texture. It's great to start with if you are looking to healthify your baked goods. I made over the original recipe without sacrificing the flavor. Win-win!
MORE RECIPES WITH WHOLE WHEAT FLOUR:
Whole Wheat Chocolate Chip Cookies
WHOLE WHEAT SKILLET FOCACCIA RECIPE:
Whole wheat skillet focaccia
Ingredients
- ¾ c warm water
- ½ teaspoon granulated sugar
- 1.5 tsp active dry yeast
- 1 c all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 c white whole wheat flour
- 1.5 tablespoon unsalted butter , melted
- ⅛ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.
- Sprinkle yeast over the water and stir few times. Let sit until foamy ( about 5 minutes).
- Turn the mixer on low speed and add the all-purpose flour and salt. Mix until combined.
- Add oil and mix well.
- Gradually add as much of whole wheat flour as you can ( it can be only ¾ of it) and mix until the dough pulls away from the sides of the bowl.
- In the meantime, preheat the oven to 220 degrees F and when it's ready turn it off. Keep the door closed.
- Grease the skillet.
- Place dough onto a floured surface (use the remaining whole wheat flour) and fold the dough few times until you feel it's smooth and not sticky anymore. Shape into a ball.
- Roll out the dough into a size of your skillet.
- Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
- Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
- Mix melted butter with pepper, garlic powder and Italian seasoning in a small bowl. Brush the dough.
- Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Let cool until safe to the touch and slice. Serve.
Nutrition
Cat says
Delicious! My 7 year old son say that this is now his favorite bread. Thank you for the recipe.
Erica says
Thanks! Just last night I made your original recipe for about the fourth time (we love it!), substituting a half a cup of white wheat flour for regular. This gives me motivation to up it a bit more! I usually spread with a little olive oil, sea salt, and rosemary before cooking. Thank you!!
Lisa says
I have made this bread a few times now, with the latest version being the crust for our pizza lunch today. It is a good hearty bread and my twin girls can even "help" me make it, which they love. This recipe has definitely been added to my hostess/house warming gift recipe list since it is so easy but really impressive. Thanks and keep them coming! Lisa in Virginia
CrunchyCreamySw says
Hi Lisa!! Thank you so much for letting me know! I am so happy to hear you and your family love this recipe. It means a lot! Thank you so much for visiting my blog and for trying the recipe! Have a fabulous day!
Michelle says
How much salt do you add? I don't see that listed. Thanks.
CrunchyCreamySw says
Thanks, Michelle! It's listed now.
Michelle says
Thanks! I made this the other day, and we really enjoyed it. I might tinker with the recipe a little bit (as I often do!), but I really like the idea of baking it in the skillet. I cut down the recipe a little as I have an 8" pan instead of a 10".
CrunchyCreamySw says
Yay! That's fantastic, Michelle! Thanks for letting me know!
Cassie says
I love focaccia bread. What a great recipe. The skillet makes it so fun!
Valerie says
I love a "grainy" texture in breads and muffins! - it offers a subtle heartiness that makes things all the more satisfying. Your focaccia looks irresistible (I'm crushing on that skillet too!). 😀
CrunchyCreamySw says
I totally agree! Thanks, Valerie!
Kiran @ KiranTarun.com says
I've never baked focaccia before. Need to do it soon. Thanks for this recipe 🙂
CrunchyCreamySw says
Yes, you do! 🙂 Thanks,Kiran!
Amanda @ Once Upon a Recipe says
Well done, Anna! Now I can eat the whole skillet without feeling guilty. 😉
CrunchyCreamySw says
🙂 It really is that good! Thanks, Amanda!
domesticfits says
LOVE this. Focaccia and skillet recipes are two of my favorite this. I'm making this for sure 🙂
CrunchyCreamySw says
Let me know what you think, Jackie Thank you!
Jen Laceda says
Your husband and my husband both have the same issues with texture! I wonder why? Whole grains are so delicious! You've sold me on skillet bread! Now, if only I can get my hands on one of those beautiful Le Creuset skillets!!! Ahhh...
CrunchyCreamySw says
I have no idea why. Oh well, more for us 🙂 Thanks, Jen!
curryandcomfort says
Wow, this looks fantastic. I have always wanted to make focaccia... and this looks perfect.
CrunchyCreamySw says
Oh, I do hope you will get a chance to make it. You will love it, Ramona! Thanks!
wearenotmartha says
I love focaccia and have never considered a whole wheat one... This one looks fab! 🙂
Sues
CrunchyCreamySw says
It's really good and good for you! Thanks, Sues!
Kristen says
Ohhhh I can't wait to try this!
CrunchyCreamySw says
Thanks so much, Kristen!
Averie Cooks says
NICE!! I love skillet breads and I was thinking about making focaccia in mine and was wondering about using wheat. Looks like you did all the guesswork for me 🙂
CrunchyCreamySw says
🙂 I think you would like this version. Thanks, Averie!