Well….mostly whole wheat – I have played around with White Whole Wheat flour, which is lighter in color, texture and flavor than traditional whole wheat. (PS: find it under Trader Joe’s brand as well…..) It added a nice texture to the bread, which I topped with a jar of Bella Sun Luci’s Sun-Dried Tomato Bruschetta:
The bread itself is very laid back. A bit of work and you get a whole tray of bread. Just plan in the time needed!
No-Knead Whole Wheat Focaccia Bread
- 4 cups white whole wheat flour (or your favorite type)
- 1½ tsp salt
- ¼ tsp active dry yeast
- 1 2/3 cups warm water (120 – 130°)
- Various toppings (see below)
In a large mixing bowl combine 3 cups of the flour, salt and yeast with the water, stir until blended (it will be soft and sticky). Cover tightly with plastic wrap and stash in a warm spot for 24 hours.
Work the remaining 1 cup flour into the dough with a mixing spoon (or you can use your fingers).
Cut a sheet of parchment paper to fit a large baking sheet, coat the sheet with a small amount of olive oil to stick the paper to it, the liberally oil the top of the paper. Knock out the dough and work it gently to cover the sheet. Cover with plastic wrap and let sit for 1½ hours in a warm spot.
Preheat the oven to 400°. Top with desired toppings (oil, cheese and herbs work well) or as I chose, a jar of bruschetta, spread thinly over the top.
Bake for 30 minutes or until golden brown. Transfer to a cooling rack and cut into squares.
FTC Disclaimer: We received samples from Mooney Farms of their Bruschetta product for recipe development.