Comments on: Whole Wheat No Knead Focaccia with Rosemary and Sea Salt

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 03 Feb 2025 12:56:20 +0000

In reply to Karin.

So glad you liked it! I love the idea of adding olives to this one – hope that turns out well for you!

By: Karin

Karin — Fri, 31 Jan 2025 23:40:45 +0000

Made it for the first time. Easy to follow recipe, everyone loved the outcome. Next time I will add some cut up olives to the dough, to try something different.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 06 Aug 2024 12:41:32 +0000

In reply to Christopher Cochran.

So glad you liked it! I’ll have to try it in a cast iron skillet next time!

By: Christopher Cochran

Christopher Cochran — Sat, 03 Aug 2024 23:00:58 +0000

Excellent. I didn’t have whole wheat so I used spelt, also I chopped up some fresh rosemary in the dough. I used a really well seasoned large iron skillet instead of parchment paper on a sheet pan. I was worried it would stick but it made a perfect crust.

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 04 Dec 2023 14:33:51 +0000

In reply to Kelly A Bell.

So glad you liked it!

By: Kelly A Bell

Kelly A Bell — Mon, 04 Dec 2023 13:58:14 +0000

Big hit! I made this for the first time yesterday and everyone loved it. I didn’t have quite enough AP flour so had to use about 1/2 cup of additional whole wheat to make up the difference – that small substitution went well and the bread wasn’t heavy with it.

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 02 Nov 2023 12:36:57 +0000

In reply to Stephanie.

Thanks for this feedback. Next time I make it, I’ll give it a try with more salt and update the recipe accordingly!

By: Stephanie

Stephanie — Mon, 30 Oct 2023 23:12:26 +0000

I found it a bit bland. I needed to add more salt, I believe.

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 29 Nov 2021 15:23:00 +0000

In reply to Joanna.

I would just use 1/4 cup more of all purpose flour – so 3 1/4 cups total. Hope you were able to find out a solution, thanks for your patience with this response as I took time off for Thanksgiving this week!

By: Joanna

Joanna — Thu, 25 Nov 2021 15:20:02 +0000

what if I don’t have whole wheat flour, what measurements of regular flour would I use? looking forward to making this! my friend is having a lasagna dinner tomorrow night so perfect timing!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 09 Jun 2021 13:38:00 +0000

In reply to Vanessa Skody.

You’ll need less whole wheat flour overall as a substitute for all purpose, so I recommend 4 even cups instead 4 1/3. Whole wheat flour on its own is a bit more difficult to work with for bread – it has less gluten so the dough will be a little looser, stickier, and more dense. Just keep that in mind as you make it :-)

By: Vanessa Skody

Vanessa Skody — Wed, 02 Jun 2021 11:39:22 +0000

What if I wanted it to be all whole wheat? How would I substitute for all purpose flour?

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 08 Feb 2021 16:53:28 +0000

In reply to Daphne Heppding.

You can certainly add olive oil after it’s baked but every focaccia recipe I’ve seen has olive oil poured on top before baking. There are other, rustic Italian breads and loaves that are crustier on the outside. Perhaps there are some regional differences with different kinds of focaccia. Hope that helps!

By: Daphne Heppding

Daphne Heppding — Tue, 02 Feb 2021 15:20:35 +0000

In reply to Ellie L..

Focaccia bread is suppose to be soft and tender on the inside and crunchy on the outside. Thats a true Italian bread. Pour olive oil on it after its baked.

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 07 Dec 2020 18:44:51 +0000

In reply to Ellen Spear.

Yum, love the idea of adding a little sugar and pepper to the mix! I bet that flavor combination is divine. Can’t wait to try that next time I make this!

By: Ellen Spear

Ellen Spear — Mon, 07 Dec 2020 15:50:18 +0000

I love this recipe. The overnight doughs are so easy. I love to wake up to puffy dough. I’ve made this focaccia several times now. I add a scant Tbsp of sugar, a bit more rosemary, and several grinds of fresh black pepper to the mix.

By: Ellie L.

Ellie L. — Tue, 04 Feb 2020 18:37:54 +0000

In reply to Elizabeth Lindemann.

Thank you for the suggestion!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 04 Feb 2020 15:15:31 +0000

In reply to Ellie L..

I tell ya, bread is hard to get exactly right depending on your oven, the hardness of your water, the altitude, and any number of things! But one thing that can help with bread that’s too cracker-like on the outside is increasing the humidity in your oven. You might want to try filling up an oven-safe dish (like a baking dish) with water, and placing it in the oven on the lower rack. That should help create some steam and keep it more humid, which will help. Hope that helps!

By: Ellie L.

Ellie L. — Sat, 01 Feb 2020 03:42:22 +0000

I really loved the taste of this focaccia, but the texture was a bit off. It was soft and chewy in the middle but sort of like a cracker on the outside. I think it could have been my oven, which is sometimes a little too hot. Either way, I will most likely make this again!