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    You are in: Home / Recipes / Whole Wheat Focaccia Recipe
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    Whole Wheat Focaccia

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    2 hrs

    35 mins

    Sackville's Note:

    This is a recipe I found published in a magazine in Idaho. It comes from the chef and owner of Angelo's Ristorante.

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    Ingredients:

    Yield:

    pans

    Units: US | Metric

    Biga (yeast starter)

    Dough

    Directions:

    1. 1
      Place the water, 1/2 cup biga, yeast, three quarters of the flour and salt (in that order) in the mixer and incorporate.
    2. 2
      Add the remaining flour and continue mixing for 5 minutes.
    3. 3
      Split the dough into oiled bowls and let rise twice, about 1 hour at 70°F.
    4. 4
      Press out onto oiled sheet pans and brush with infused oil and finely chopped rosemary and oregano.
    5. 5
      Let rise until doubled (about 1/2 hour).
    6. 6
      Press down gently with fingers to make dimples.
    7. 7
      Finish with a sprinkling of kosher salt.
    8. 8
      Bake at 425F for 15 minutes then turn and bake an additional 20 minutes until golden brown on top.
    9. 9
      Save any remaining biga for the next batch.

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    Ratings & Reviews:

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    Nutritional Facts for Whole Wheat Focaccia

    Serving Size: 1 (4486 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3290.1
     
    Calories from Fat 349
    10%
    Total Fat 38.8 g
    59%
    Saturated Fat 5.9 g
    29%
    Cholesterol 0.0 mg
    0%
    Sodium 1461.4 mg
    60%
    Total Carbohydrate 662.2 g
    220%
    Dietary Fiber 111.9 g
    447%
    Sugars 5.9 g
    23%
    Protein 126.6 g
    253%

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