Multi Grain Focaccia with Herbs and Garlic
Elevate your bread-baking game with this irresistible Multi Grain Focaccia with Herbs and Garlic—a nutritious twist on the classic Italian flatbread. Crafted with a wholesome blend of whole wheat flour, rolled oats, and ground flaxseed, this recipe brings a hearty texture and earthy flavor to the table while retaining its signature airy, golden crust. Infused with the aromatic trio of fresh rosemary, thyme, and garlic, this focaccia is a sensory delight, perfect as a side for soups, salads, or as a stand-alone snack. The dough is dimpled and brushed with a luscious garlic-herb olive oil mixture, then topped with coarse salt and optional Parmesan for a savory finish. Whether you enjoy it warm from the oven or at room temperature, this easy-to-make focaccia will impress everyone with its rustic charm and wholesome ingredients. Ideal for baking enthusiasts looking to combine heritage grains with artisan flavors.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1.5 cups All-purpose flour
- 0.5 cups Rolled oats
- 2 tablespoons Ground flaxseed
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water (around 110°F/43°C)
- 2 tablespoons Honey
- 0.25 cups Olive oil
- 2 teaspoons Salt
- 2 tablespoons Fresh rosemary (or 1 tsp dried)
- 1 tablespoon Fresh thyme leaves (or 1 tsp dried)
- 3 cloves Fresh garlic, minced
- 2 tablespoons Parmesan cheese (optional, for topping)
- 1 teaspoon Coarse salt (for sprinkling)
- 2 tablespoons Additional olive oil (for drizzling)
Instructions
In a small bowl, combine the warm water, honey, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, rolled oats, ground flaxseed, and salt.
Add the frothy yeast mixture and olive oil to the dry ingredients. Mix until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8 minutes until it becomes smooth and elastic. Alternatively, use the dough hook on a stand mixer for 5 minutes.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm spot for 1 hour, or until doubled in size.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
Punch down the risen dough and transfer it to the prepared baking sheet. Gently stretch and press the dough into a rectangle, about 1-inch thick.
Using your fingers, create dimples all over the surface of the dough.
In a small bowl, mix the minced garlic, chopped rosemary, and thyme leaves with 2 tablespoons of olive oil.
Brush the garlic-herb oil mixture evenly over the surface of the dough. Sprinkle with coarse salt and Parmesan cheese if desired.
Let the dough rest for 20 minutes for a second rise.
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove from the oven and drizzle with additional olive oil while still warm.
Allow the focaccia to cool slightly before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7101 mg | 309% | |
| Total Carbohydrate | 340.6 g | 124% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 35.9 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1419 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
