Name: Whole Wheat Focaccia Bread
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 45 min
Yield: 1
Ingredients: 3 cups freshly milled soft white wheat; 2 teaspoons active dry yeast; 1 teaspoon salt; 1 tablespoon honey or maple syrup; 1 1/4 cups warm water; 1/4 cup extra virgin olive oil, plus more for drizzling; 2 tablespoons fresh rosemary, chopped (optional)

This whole wheat focaccia bread recipe (made with freshly milled flour or whole-wheat flour) is the perfect combination of hearty flavor and tender crumb. Whether you enjoy it as an appetizer, a side dish, or simply a snack, this focaccia will quickly become a staple in your kitchen.

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Close up of baked whole wheat focaccia with fresh rosemary

This whole wheat focaccia bread recipe strikes the balance of wholesome and indulgent. There’s something deeply satisfying about homemade bread in general, and this whole wheat focaccia satisfies!

Made with freshly milled flour, it brings a depth of flavor and a nutty richness you won’t find in your average loaf. The crust turns golden and crisp, while the inside stays tender and full of character, making each bite feel like something special. Its our favorite no-knead focaccia but with more nutrients!

This Italian focaccia bread is approachable enough for beginners, yet satisfying for seasoned bakers looking to explore the full flavor potential of whole grains. So if you’ve been craving a bread that’s rustic, rich with flavor, and still simple to pull off—you’re in the right place. This is truly the best whole wheat focaccia recipe! Whether you’re baking for a weeknight dinner, building a next-level sandwich, or just tearing off a warm piece to dip in soup or olive oil, this focaccia delivers comfort and complexity in every bite.

If you love bread like we do and enjoy baking with whole wheat flour, try some of our other bread recipes—sourdough or yeasted oat bread, soft & fluffy pita bread, artisan sourdough – no dutch oven needed (the king of all breads!), or a seasonal sourdough pumpkin bread!

Why You’ll Love This Whole Wheat Focaccia Bread Recipe

Freshly milled flavor. By using freshly milled whole wheat flour, this focaccia has a depth of flavor that you won’t get from conventional flour. The milling process preserves the grain. This gives the bread a rich, earthy taste that’s perfect for soaking up olive oil and herbs.

Easy to make. Focaccia might seem like an artisanal bread that requires a lot of skill, but it’s surprisingly simple to prepare. Enjoy the delicious taste of freshly baked focaccia with a few simple ingredients and a bit of time for the sticky dough. It’s the perfect bread for a quick, delicious recipe and the perfect party snack. Plus its so much fun to make!

Versatile and customizable. This whole wheat focaccia recipe is a great base that you can easily modify. Add additional flavor with your favorite herbs, cherry tomatoes, kalamata olives, or parmesan cheese to create different flavor profiles. This is a great recipe for customizing with different toppings because the flavors of different veggies come out well with good quality ingredients.

What is Whole Wheat Focaccia?

Focaccia is a traditional Italian flatbread that is known for its soft, airy interior and crispy, olive oil and kosher salt-soaked exterior. This version uses whole wheat flour, giving it a more robust, nutty flavor and a heartier texture.

Whole wheat focaccia is just as delicious as the classic version. The benefit is that it’s more wholesome due to the added fiber and nutrients from the whole grain. Freshly milled flour takes this bread to the next level. It ensures that all the natural flavor and goodness of the wheat is preserved.

Unlike some whole wheat breads that lean dense or dry, this Italian bread stays light and moist. The naturally sweet, earthy tones of the wheat shine through—especially if you’re using flour milled just moments before mixing. But know that this recipe is equally rewarding with high-quality store-bought whole wheat flour.

Close up of fresh whole wheat focaccia with herbs and tomatoes

Whole Wheat Focaccia Ingredients

Freshly milled whole wheat flour: Freshly milled flour provides the bread with a rich, full flavor and extra nutrition. If you don’t have access to freshly milled flour, you can use whole grain flour or white whole wheat flour from a reputable brand. If this is your first time using freshly milled flour, use a mix of whole wheat and all purpose flour for your focaccia dough.
Olive oil: Essential for the soft texture and crispy, golden crust. Use high-quality extra virgin olive oil for the best flavor.
Active dry yeast: Fresh yeast helps the dough rise and creates that classic airy, tender crumb. You can also use instant yeast. You can make a sourdough version by using 100 grams of active sourdough starter and decreasing the water to about 1 cup.
Fresh rosemary: Optional, but highly recommended for an aromatic and flavorful touch. You can also use other fresh herbs such as thyme, sage, or your favorites.

A full list of ingredients and quantities can be found in the recipe card below.

How to Make This Whole Wheat Focaccia Bread Recipe

Prepare the focaccia dough

Activate the yeast: In a small bowl, combine the warm water (around 100°F) and honey. Stir until the honey is dissolved, then sprinkle the active dry yeast over the surface of the water. Let it sit for 5-10 minutes, until it becomes frothy.
Prepare the dry ingredients: In a large mixing bowl, combine the freshly milled whole wheat flour and salt. Stir until well combined. You can also do this in the bowl of a standing mixer.
Mix the dough: Pour the yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon or your hands until a rough dough forms. If the dough is too sticky, you can add a little more flour, but it should remain soft and slightly tacky. Make sure to get all the flour from the sides of the bowl.
Knead the dough: Turn the dough onto a lightly floured surface and knead it for about 10-15 minutes, until it becomes smooth and elastic. You can also allow a stand mixer (I love my Kitchen Aid) to knead bread with a dough hook on medium speed for about 15 minutes.
Let the dough rise: Place the wet dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm place for 8 hours. You can ferment overnight if desired.

Shape, top & bake

Shape the dough: Once the dough has risen, gently punch it down to release any air bubbles. If coming from the fridge, allow the dough to get to room temperature. Transfer to a greased 9×13-inch baking pan (or a baking sheet for a thinner bread) and stretch the dough to fit the pan. Cover the dough again and let it rest for 20 minutes.
Add toppings: After resting, use your fingers to make little dimples, creating small pockets all over the surface of the dough. Drizzle with more olive oil and sprinkle with fresh rosemary, if desired. You can also add other toppings like olives, sun-dried tomatoes, or garlic.
Bake: Preheat the oven to 425°F (220°C). Place the focaccia in the preheated oven. Bake for 20-25 minutes, or until the top is golden brown and crispy. The baking time will depend a bit on your oven.
Cool and serve: Let the focaccia cool for a few minutes in the pan, then transfer it to a wire rack to cool completely. Slice and serve!

Recipe Tips

Use a stand mixer. Kneading whole wheat dough by hand can be a little tougher. Using a stand mixer with a dough hook can help make the process easier and faster.
Letting the dough rest after shaping it in the pan allows the gluten to relax. This makes the dough easier to stretch and shape.
Don’t be afraid to get creative with your toppings. Try olives, onions, garlic, or a drizzle of balsamic vinegar for added flavor.
Whole wheat focaccia is best enjoyed within 2-3 days of baking. Store it in an airtight container at room temperature for the best freshness. After baking and cooling, wrap the focaccia tightly in plastic wrap and freeze it for up to 3 months. Thaw it at room temperature, and reheat in the oven for a few minutes for a freshly-baked feel.

Whole Wheat Focaccia Bread Recipe Variations

Herb-infused focaccia: Add chopped herbs such as thyme, oregano, or sage before baking for a fragrant, flavorful bread.
Olive and sun-dried tomato focaccia: Add chopped olives and sun-dried tomatoes to the dough before baking for a Mediterranean twist.
Garlic focaccia: Rub the top of the dough with garlic and sprinkle with sea salt for a simple, savory option.
Cheese-studded focaccia: Add small chunks of parmesan or mozzarella to the dough for a cheesy, decadent version of focaccia.

Recipe FAQs

This recipe specifically uses whole wheat flour, so bread flour is an ok substitute. However, if a recipe calls for bread flour, substituting whole wheat will not have the same results. Bread flour has a higher protein content, so subbing whole wheat or whole wheat pastry flour would have a denser crumb.

Yes, you can! This recipe uses soft white wheat berries (“all purpose flour”) but you can also use hard white wheat berries, which is more like bread flour.

Whole wheat flour is considered healthier because it is higher in nutrients and fiber.

Both yeast and sourdough work with whole wheat flour. For your first try, I suggest the simplicity of yeast for an easy bread.

I hope you enjoy this whole wheat focaccia recipe!