Parmesan and Black Pepper Whole-Wheat Focaccia

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Preparation info

  • Makes

    one

    10-by-15 inch focaccia
    • Difficulty

      Easy

Appears in

Flour

By Joanne Chang

Published 2010

  • About

Customers clamored for a whole-wheat version of our focaccia and it tooks months of testing before we were happy with the result. Whole-wheat flour adds a nutty flavor to breads, but it can also make the bread dense and heavy. We introduced some all-purpose flour into the mix to lighten it up and that was the magic ticket.

Ingredients

  • 2 cups (450 grams) water, at body temperature (when you put your finger in it, it should feel neither cold nor hot)
  • 1 teaspoon

Method

In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and yeast and let sit for 20 to 30 seconds to allow the yeast to dissolve and activate. Dump the all-purpose flour, whole-wheat flour, 2 teaspoons of the salt, and the sugar onto the water and carefully turn the mix