Whole Wheat Focaccia Bread

When I am in the mood for an Italian meal, I absolutely must have focaccia bread on the side.  I used to use white flour, but now I use stone ground white wheat flour. The addition of whole wheat gives the focaccia more fiber and a healthier wholesome taste, but the texture still remains light. I love to take the leftover focaccia and slice it to make a sandwich with some italian meats like salami and fresh sliced provolone cheese. 

Whole Wheat Focaccia Bread
(Printable Recipe)
1 package active dry yeast
1 cup warm water
2 tablespoon olive oil
1 teaspoon salt
1 tablespoon honey
2 1/2 cups white wheat flour
1 teaspoon sesame seeds
2 teaspoons, fresh rosemary


In a large mixing bowl, dissolve yeast in warm water and then stir in the honey. When the yeast mixture is bubbly, add in the white wheat flour, salt and olive oil. Let rest covered till doubled. Oil a round baking stone and  then roll out dough. Make dimples with fingers on the dough and add a drizzle olive oil to the top along with a sprinkling of sesame seeds and rosemary. Bake in a 450 degree oven for 15 minutes or until bottom of bread browns slightly.