Whole Wheat Foccacia Bread

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 239.0
  • Total Fat: 11.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 233.6 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Whole Wheat Foccacia Bread calories by ingredient


Introduction

This yummy bread can be eaten with soup or pasta, and it makes a great sandwich bread. This yummy bread can be eaten with soup or pasta, and it makes a great sandwich bread.
Number of Servings: 10

Ingredients

    3 cups of whole wheat flour
    1 packet of rapid rising yeast
    1 1/4 cups of warm water
    1 tablespoon of minced garlic in a jar
    1 tablespoon of Italian Seasoning
    3 tablespoons of olive oil
    Oil for brushing
    Coarse sea salt to taste

Tips

The additional olive oil that is brushed on the tap can be adjusted to save calories. The additional 3 tablespoons of olive oil brushed on top adds an additional 37 calories. I read where one person sprayed the olive oil flavored cooking spary on top of the bread instead of using oil.

I rolled my dough out to about 1/2 rather than one inch, which rolled out to the size of a jelly roll pan. This is what the calories are based on for the calculation. It only needed to bake for 18-20 minutes.


Directions

In a large bowl:
Combine warm water and yeast. Stir in olive oil, 1 tablespoon of Italian Seasoning, 1 tsp salt and flour.

Work into a dough. Add more flour if dough is too sticky. Turn the dough on a floured surface. (If using a Kitchenaid, mix until the dough forms a dough. Then, let the Kitchenaid knead the dough for five minutes.)
Knead the dough by hand for a few minutes, in a folding motion until dough is smooth and 'happy'. Grease the large bowl with olive oil and plop dough into it. Roll around a few times to coat dough in a gloss of oil. Cover bowl with a warm damp cloth or clean dish towel. Paper towels may sink into dough, so are not recommended.

Place bowl in a warm spot. Perhaps the top of your fridge or high cabinet. Let dough rise for 30-60 minutes. (Quick-rise yeast allows for only a 30 minutes rise time. Regular yeast is about an hour.)

After the rise:
Punch out the dough!One big punch to the dough will do. Place it on your floured surface and knead gently a few more times. With a rolling pin, roll out dough to about 1 inch thick. You may modify this based on how thick you want your bread. Place dough on a baking sheet. Lightly oil it or use parchment paper. Poke rows of holes in the dough with your finger or the end of a wooden spoon. Brush top of dough with a mixture of olive oil, 1 teaspoon of additional Italian Seasoning and minced garlic. Sprinkle some course sea salt on top as well. Cover with the towel and let rise again for 20 minutes, in a warm spot.

Bake:
Place your dough in a 350 degree pre-heated oven. Let bake for about 18-30 minutes (depending on the thickness of the bread), or until a light brown crust forms. Check bread for firmness with a toothpick. Let the bread cool for a few minutes before slicing.

Store in freezer or eat in a few days.



Serving Size: 10 3x5 inch pieces

Number of Servings: 10

Recipe submitted by SparkPeople user GSEHON.