EASY NO KNEAD FOCACCIA (LONG FERMENT)

900 min

4 servings

Why Whole Wheat?

Baking with whole wheat flour is an excellent alternative to all-purpose flour that comes with plenty of benefits. Whole wheat flour also has more complex flavors than white flour, giving your bread recipe a rich taste.

This whole wheat focaccia can be used in various ways. It can be enjoyed a side dish, and as sandwich bread.

Servings: 4

Ingredients

-Whole Wheat Flour 2 cups (250 g)
-Warm Water - ¾ cup to 1 cup (177g)
-Dry Yeast - 1 tsp
-Salt - 1 tsp
-Honey or Sugar - 1 tosp
-Olive Oil - 2 tbsp for dough + 3 tbsp
-Fresh rosemary sprigs

Cooking Instructions

3x 45min rest / folds

Rest in fridge over night

Leave for 2/3 hours (in a warm place)

Bake at 220 C for about 30-35 minutes. The bread will feel firm to the touch, and a toothpick inserted will remove easily (Be sure to preheat the oven)

Chef's Note

Enjoy!