Whole Wheat Rosemary Focaccia Recipe | Vegetarian Times Skip to main content

Whole Wheat Rosemary Focaccia

Crispy yet chewy slices of herb-flavored focaccia go well with dips and make great bases for a large variety of toppings. Try replacing the rosemary topping with Parmesan, prepared pesto, herbes de Provence or sesame seeds.



Ingredient Line: 
1 Tbs. granulated sugar
Ingredient Line: 
1 0.75-oz. pkg. yeast
Ingredient Line: 
2 cups all-purpose flour
Ingredient Line: 
1 cup whole wheat flour
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1 ¼ tsp. kosher or sea salt plus more for sprinkling
Ingredient Line: 
4 Tbs. olive oil plus a little more
Ingredient Line: 
2 Tbs. fresh or dried rosemary


1. Stir sugar and yeast into 1 1/2 cups warm water. Let stand 5 minutes, or until yeast has dissolved and mixture is bubbly.

2. Combine flours and 1 1/4 tsp. salt in bowl of food processor fitted with metal or dough blade. Add sugar-yeast mixture, and process until soft dough forms. Pour 4 Tbs. oil through feed tube of food processor with motor running. Process 2 minutes more, or until dough begins to pull away from sides of bowl. Transfer to bowl coated with oil, cover with kitchen towel and let rise 45 minutes in warm spot.

3. Transfer dough to baking sheet coated with cooking spray, and pat into 11x13-inch rectangle (shape doesn't have to be perfect). Cover with towel, and let rise 1 hour.

4. Set oven rack on lowest level, and preheat oven to 425°F. Poke indentations all over top of bread with your fingers. Brush focaccia with oil, and sprinkle with salt and rosemary. Bake 30 minutes, or until both top and bottom are golden brown (lift bread with spatula to check). Cool on baking sheet at least 15 minutes before slicing.

Nutrition Information: 

2 g
Total Fat: 
2 g
Saturated Fat: 
12 g
121 mg
1 g
1 g
Makes 24 slices

Comments on this Recipe

I LOVE this recipe! Instead of using a baking sheet with cooking spray, I used my Silpat, so you'll be using less oil. I've made this recipe using a smaller pan so the bread is thicker when it's risen and baked. Split the bread, add buffalo mozzarella, roma tomatoes and a little olive oil - perfect sandwich! Overall, this is a very easy recipe. My fussy friends (that won't eat whole wheat anything) loved this bread.

Have been making this for a while now except I add chunks of fresh garlic with the Rosemary.

I have been making this every month or so for the last year, at the request of all who try it. I warm the oil and spices - I use oregano, lots of rosemary, basil and 1/4 tsp of crushed red chilli flakes - while the yeast proofs (with the sugar) and let it cool before mixing everything. If the oil isn't cool it will kill the yeast. I also add a bit of rosemary and garlic to the cookie sheet before rising the dough again: adds flavour and both are healthy. Overall really lovely taste although fresher yeast yields a higher rise.