How to Make Easy Homemade Multigrain Focaccia
This a delicious, versatile and EASY bread to make. I adapted this recipe from Kimberly Boyce’s book, “Good to the Grain” to work around your (and my) busy schedule. If you haven’t checked out this book, I would HIGHLY suggest you borrow it from your local library. You’ll probably have to reserve a copy because it’s totally awesome and a VERY popular book. It will be worth the wait! This dough also stores VERY well in the fridge until you are ready to pull a chunk off for pizza crust, rolls, or flatbread.
Multigrain Focaccia Dough Recipe
Adapted from “Good to the Grain” by Kimberly Boyce
Olive oil for the bowl and pans
1 1/4 cups warm water
1 package active dry yeast
Pinch of sugar
1 1/2 cups spelt flour
1 1/2 cups all-purpose unbleached flour, plus additional for kneading*
1 cup whole wheat flour and 2 cups all-purpose unbleached flour*
1 tablespoon kosher salt
1/4 cup plus 2 tablespoons olive oil
Herbs, spices, or other toppings of choice (think left-overs!)
*Please feel free to play around with the flours you have on hand, but please don’t use all whole wheat flour unless you like eating bricks.
Method: Hands on time :10-15 min!!!
- Lightly rub a large bowl with olive oil, set a side. In ANOTHER large bowl add yeast and sugar to 1 1/4 cups warm water. Stir, and allow to bloom for about 5 minutes.( If your yeast is active it will bubble, if it doesn’t start over with new yeast. Check the expiration date!)
- Add the flours, salt, and 2 tablespoons of olive oil to the yeast water and stir to combine.
- Pour the dough on to a lightly floured surface, set your timer for 10 min and knead away adding up to 1/2 cup AP flour while kneading. (Tip: measure out 1/2 cup of AP flour and re-flour your kneading surface as needed from this amount. This way you can keep a handle on how much extra flour you are adding while kneading.) Knead for 10 min or until supple and elastic. I found the time needed to knead dough is correlated to how stressed I am: more stressed=less time needed. I don’t know why, perhaps I just beat the heck out of it. Last batch took me about 13 min…so it must have been a good day!
- Place the dough into the oiled bowl and turning it until top is covered with oil. If you have time place a towel on top of the bowl and place the bowl in a draft free warm place with a towel for about 2 hours or until doubled in size. (You will know it’s ready when dough is poked and finger indent remains.)
Alternate Step 4: Place the dough into the oiled bowl and turning it until top is covered with oil cover with plastic wrap, damp cheese cloth or wax paper BUT let it rise in the fridge overnight. (I was pressed for time one night and thought what the hey lets see what happens!) I now make this before bed and then stash it in the fridge. In the morning transfer dough to a gallon sized zippered bag. You may need to burp the bag from time to time as it will become bloated with air.
Pull all or part of the dough out when you wish to use it; it will stretch easier when once it is out for a bit, but try to form it before it gets to room temp as it will start its “pseudo-second rise” and you don’t want to collapse your dough.
Top with a couple glugs of good olive oil, kosher salt , herbs, and spices. Get creative and make pizza as pictured above (it yields about 2 large pizzas)
Store unused dough in the refrigerator for up to 5 days. I bet you could freeze it but I have not tried this, so I can’t recommend it. Please let me know if you do!
Ideas: Knead in fresh spices and herbs. Knead in cinnamon and sugar, brush with butter before baking and drizzle with icing or chocolate sauce for a fun dessert. Form into bread sticks and roll them in seeds and cheese – serve with tomato marinara dipping sauce for a tasty and healthy toddler/kid snack. Shape into a flat bread and top with left overs such as stir fry, rotisserie chicken, curried veggies and lentils, olives, feta and balsamic. See where I am going with this…use your imagination. Make a fruit tart with brown sugar, peaches, pears, berries…
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