Whole Wheat Focaccia (No Knead)

The easiest and most delicious homemade bread. Try my whole wheat focaccia (no kneading required) and you’ll never buy store bought again! You’ll also love my blender banana muffins, cottage cheese pancakes, and Kodiak Cakes muffins.

This post may contain affiliate links.

When I first made focaccia at home, I was shocked at how easy it was to make.

And my whole wheat focaccia is no different. It takes a bit of time to prepare because the dough has to rise, but the recipe is truly fool-proof. All you’ll need is a few simple ingredients and a little bit of patience.

Trust me, this focaccia recipe will make you want to make your own bread at home. It couldn’t be more straightforward, and it’s about a thousand times more delicious than most store bought options.

Bonus: it’s healthy, filling, and high fiber since it’s made with whole wheat flour. Try this delicious focaccia recipe made by a dietitian and you’ll never turn back!

Why you’ll love homemade whole wheat focaccia

Minimal ingredients: You’ll need just six simple ingredients to make this easy focaccia recipe.

High fiber: Whole wheat flour means more dietary fiber and protein to keep you full and support your health goals.

Amazing flavor and texture: I use a mix of whole wheat and white flour to balance health benefits and satisfaction. The result is a perfect, wholesome flavor, and a soft and pillowy texture.

Perfect sandwich bread: Make a loaf of my whole wheat focaccia at the start of the week and you’ll have the perfect bread for cottage cheese toast, chicken salad, or a tunacado sandwich.

Super, super easy: No kneading and a simple process mean you’ll want to make this recipe every week.

Ingredient notes

You’ll need a few simple ingredients to make whole wheat focaccia.

• Warm water: Water is the glue that hold this dough together, but it’s also what activates the yeast! For this reason, temperature will matter in this recipe. I’ve provided an ideal temperature range in the recipe card (105-110 F), but I never measure. You’re going for slightly warmer than lukewarm here — a temperature that’s comfortably warm to the touch. You want water that’s warm enough to activate the yeast, but not so hot that it kills it.
• Active dry yeast: Make sure that your yeast says “active dry yeast” on the label, and not “instant” or “fast acting”. I prefer to buy the jars of yeast so I can measure what’s needed for each recipe, instead of buying pre-measured yeast packets. The brand I use is Fleischmann’s.
• Whole wheat all purpose flour: I use the Robin Hood All Purpose Whole Wheat Flour, but you can use whatever brand you have.
• White all purpose flour: I prefer a mix of whole wheat flour and white flour for the best balance of nutrition and taste. Use whatever brand of all purpose flour you have available.
• Kosher salt: I recommend stocking up on Diamond Crystal Kosher Salt, since it’s standard in most recipes! It’s a coarser salt than table salt and great for baking. If you have to use table salt instead, the recipe will still work.
• Olive oil: You’ll be using a healthy amount of olive oil in this recipe, so make sure to choose one that’s good quality and tasty.
• Flakey sea salt: This will be used on top of the focaccia before baking. It is different than Kosher salt because the flake is flatter and used more as a finishing salt. I use Maldon sea salt flakes.

How to make whole wheat focaccia

Add yeast and water to a large mixing bowl, and gently whisk. Let this rest uncovered for 5-minutes.

Add flours and salt to the same bowl. Using a wooden spoon, stir until a dough forms. Your dough will be wet and sticky, but combined.

Leave your dough in the bowl, and cover with a kitchen towel. Leave to rise for 90 minutes in a warm location, or until your dough has roughly doubled in size.

While your dough is rising, generously grease your 9×13 inch baking pan with olive oil. You don’t have to be precise with this, but you’ll likely use 2-3 Tbsp. Use your fingers to make sure the bottom and sides of the pan are well coated.

After 90 minutes, uncover your dough. Gently pull the edges of your dough toward the center until a smooth ball of dough forms. Transfer dough ball to the greased baking pan. Using your hands, gently stretch the dough until it fills the pan. Cover with your kitchen towel, and leave to rise in a warm location for 30 minutes.

While your dough is rising for the second time, position your oven rack to the middle and pre-heat to 425 F.

When your dough is done rising, remove the kitchen towel and drizzle with another 2-3 Tbsp of olive oil. Then, use your fingers to gently dimple the dough. Finish with a generous sprinkle of flakey sea salt.

Bake your focaccia for 25-30 minutes, or until the top is golden brown and slightly crisp. When it’s done baking, allow it to completely cool in the pan before transferring to a cutting board to slice.

Topping ideas

This recipe is for plain focaccia with just sea salt flakes on top! But you can also add toppings. Here are some ideas:

• Sliced or whole olives
• Fresh rosemary
• Red onion slices
• Caramelized onions
• Cherry tomatoes
• Sun-dried tomatoes
• Garlic bulbs
• Basil

Add toppings to your focaccia before baking. Make sure you press them into the dough as you dimple it so they don’t fall out!

How to serve whole wheat focaccia

There are so many delicious ways to serve this focaccia:

• Sandwich bread: For a more traditional Italian sandwich, layer your sandwich with fresh mozzarella, provolone cheese, salami, proscuitto, pesto, balsamic glaze, arugula, fresh tomatoes, and/or basil. I also love to serve whole wheat focaccia with my favorite chicken or tuna salad.
• Olive oil dip: Prepare a simple dip with olive and sea salt flakes (or if you’re feeling fancy, add some fresh herbs and a splash of balsamic vinegar). Slice your focaccia thin and dip in your olive oil for a delicious snack or appetizer.
• Cottage cheese toast: Slice focaccia thin and use it as a vessel for high protein cottage cheese. Feel free to add tomato slices and balsmic glaze for an Italian twist.
• Garlic bread: Smother your focaccia with garlic butter and cheese and bake again until brown and bubbling. Serve your focaccia garlic bread with skillet eggplant parmesan or your favorite pasta dish.
• With eggs: Swap your usual breakfast toast for delicious whole wheat focaccia! I like to lightly toast a few thin slices and serve with eggs, bacon, and fruit.

Tips for slicing focaccia bread

• Wait for focaccia to completely cool before slicing.
• Use a long serrated knife.
• Place your cutting board on top of a kitchen towel to prevent sliding.
• Hold the focaccia firmly before slicing.
• Slice with long, saw-like motions instead of putting too much downward pressure on the bread.
• It can be easier to slice your focaccia in smaller sections. If desired, slice it in half before moving on to thin slices.
• There are different ways to slice focaccia bread — squares for sandwiches or slices for dipping. Experiment with what works for you!

Storage instructions

Let your focaccia completely cool to room temperature before storing.

Counter: Store in a large plastic bread bag. Close your bag with ties or knot the end, and slice it as it’s served. This method is best if you plan on eating the focaccia within three days.

Freezer: For longer term storage, slice your focaccia before transferring to a freezer-safe bag, and place it in the freezer. To defrost, place a serving of focaccia in a food container or plastic bag with a paper towel. Defrost overnight on the counter. You can also toast frozen focaccia slices right from the freezer.

Shop this post

• Kitchen scale
• Large mixing bowl
• Wooden spoon
• Kosher salt
• Flakey sea salt
• 9×13 inch baking pan

Top tips for perfect whole wheat focaccia

• I highly recommend investing in a kitchen scale and weighing your flours. This will be a lot more accurate and make sure your focaccia is perfect every time!
• Your water should be warm, but not hot. This is key to activating the yeast without killing it.
• Let your focaccia dough rise in a warm area. It’s ready when it’s roughly doubled in size.
• Use a little more olive oil than you think you need to. This helps the bread crisp up, and it prevents your focaccia from sticking to the pan.
• Dimple the dough a little more than you think you might need. Press your fingers firmly into the dough, and don’t be afraid to lightly touch the bottom of the pan.
• Add a very generous sprinkle of flakey sea salt before baking. It makes all the difference!

Frequently asked questions