This Fresh Milled Whole Wheat Focaccia is delicious and simple to make in your stand mixer.

It’s great on a charcuterie board, on it’s own dipped in olive oil or beneath your favorite toppings.

You can make the dough the night before and let it ferment overnight on the counter or make it in early morning and bake it at night. There is a long ferment (8-16hours) in a bowl and a shorter one (2-3 hours in the baking dish).

Sourdough Focaccia

This Fresh Milled Whole Wheat Focaccia is delicious and simple to make in your stand mixer. I used Hard White Whole Wheat Berries and milled them myself. I topped it with fresh herbs from my window sill herb garden. I used Oregano and Thyme and a bit of salt and more olive oil.

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Ingredients

Ingredients:

450 g fresh milled whole white hard wheat flour
230 g water
47 g olive oil plus more for drizzling
200 g active sourdough starter
10 g salt and more to sprinkle on top
Fresh herbs to sprinkle on top

Instructions

Method:

4 hours before you plan to make the dough, feed your starter so it’s good and active.
Add the following to a stand mixer:
water, olive oil, starter, salt and whisk to mix.
Add your flower and mix in with spatula or bowl scraper.
Using dough hook, knead until a soft smooth dough forms
lightly oil your bowl with olive oil and set dough in and cover with plastic for the long ferment.
After dough has doubled and bubbles, prepare your baking pan with olive oil. Gently transfer dough to baking dish and work to pan edges with your fingers.
If you have some fresh herbs sprinkle some on with a bit of salt and more oil.
Cover with plastic or a damp towel and let rise another 1-3 hours.
Bake at 400 for 20 minutes