100% Whole Wheat No-Knead Cold Fermented Focaccia Recipe
100% Whole Wheat No-Knead Cold Fermented Focaccia Recipe is a easy Italian recipe that serves 6. 260 calories per serving. Recipe by ChainBaker on YouTube.
Prep: 16 hrs 55 min | Cook: 25 min | Total: 17 hrs 35 min
Cost: $6.66 total, $1.11 per serving
Ingredients
- 500 g Whole Wheat Flour (13% protein, all‑purpose whole wheat flour)
- 350 ml Water (Room temperature, 20‑24°C (68‑75°F))
- 7 g Active Dry Yeast (Instant or active dry yeast)
- 10 g Salt (Fine sea salt)
- 30 ml Olive Oil (Extra‑virgin, divided between dough and topping)
- 100 g Goat Cheese (Crumpled)
- 50 g Kalamata Olives (Pitted and sliced)
- 15 g Fresh Chives (Finely chopped)
- 1 g Sea Salt (Pinch for topping (optional))
Instructions
Mix Wet Ingredients
In a large bowl combine room‑temperature water, yeast, salt, and olive oil. Stir until the salt is fully dissolved and the yeast is hydrated.
Time: PT5M
Add Flour and Mix
Add the whole wheat flour to the bowl. Mix until no dry flour remains, then continue mixing vigorously for another 30 seconds to develop gluten.
Time: PT5M
Check Dough Temperature
Insert the temperature probe into the dough; aim for about 25°C (77°F). If the dough is warmer, plan to shorten the fold intervals later.
Time: PT1M
First Chill
Cover the bowl and place it in the refrigerator for 15 minutes.
Time: PT15M
First Fold
Wet your hand, lift an edge of the dough, fold it over the middle, rotate the bowl and repeat until the dough forms a tight ball.
Time: PT5M
Second Chill
Return the bowl to the refrigerator for another 15 minutes.
Time: PT15M
Second Fold
Repeat the wet‑hand fold technique, tightening the dough each time.
Time: PT5M
Third Chill
Chill the dough for a further 15 minutes.
Time: PT15M
Third Fold
Perform the final fold, ensuring the dough ball is smooth and tight.
Time: PT5M
Cold Bulk Fermentation
Cover the bowl and refrigerate for 12‑16 hours (14 hours recommended).
Time: PT14H
Prepare Baking Pan and Transfer Dough
Generously oil the non‑stick baking pan, oil the dough ball, then gently lift it from the bowl and place it in the pan, smooth‑side up.
Time: PT10M
Add Toppings
Drizzle additional olive oil over the dough, then evenly distribute crumbled goat cheese, sliced olives, and chopped chives. Press the toppings gently into the surface with fingertips.
Time: PT5M
Final Proof
Cover the pan loosely and let the dough rise at room temperature for about 2½ hours, or until visibly puffy.
Time: PT2H30M
Preheat Oven
Preheat the oven to 220°C (430°F) with the fan off. Place the pizza steel on the lower rack while it heats.
Time: PT20M
Temperature: 220°C
Bake Focaccia
Bake on the lower shelf for 25 minutes, checking that the top is golden and the bottom is crisp.
Time: PT25M
Temperature: 220°C
Cool and Serve
Remove the focaccia from the oven, let it cool in the pan for 10 minutes, then transfer to a cutting board and slice.
Time: PT10M
Nutrition Facts
- Calories
- 260
- Protein
- 8 g
- Carbohydrates
- 38 g
- Fat
- 9 g
- Fiber
- 5 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Whole Wheat Flour: All‑purpose flour (reduce water slightly)
- Instead of Active Dry Yeast: Sourdough starter (adjust amount)
- Instead of Salt: Kosher salt (use less)
- Instead of Olive Oil: Vegetable oil
- Instead of Goat Cheese: Feta cheese
- Instead of Kalamata Olives: Black olives
- Instead of Fresh Chives: Green onions
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Dough Scraper
- Temperature Probe
- Non‑stick Baking Pan
- Oven
- Pizza Steel (optional)
Critical Steps — Do Not Skip
- Mix wet ingredients
- Add flour and mix
- First fold
- Second fold
- Third fold
- Transfer dough to pan
- Add toppings
- Preheat oven
- Bake focaccia
Chef Tips from the Video
- Wet your hands before each fold to prevent the dough from sticking.
- A short 15‑minute chill between folds both cools the dough and strengthens gluten.
- If you don’t have a pizza steel, a heavy cast‑iron skillet works as a substitute.
Troubleshooting
Dough is too warm after mixing and folds are sluggish.
Shorten the intervals between folds or place the bowl in the freezer for a few minutes to bring the temperature down faster.
Focaccia does not rise during the final proof.
Make sure the dough temperature is around 25°C before proofing and keep it in a warm (24‑27°C) spot; a proofing box helps.
Toppings pop out during baking.
Press the toppings firmly into the dough surface before baking so they adhere.
Bottom of the focaccia is soggy.
Use a pre‑heated pizza steel or stone and bake on the lower rack; ensure the pan is well‑oiled.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 3 days.
Freezer: Freeze wrapped slices in a freezer bag for up to 1 month; reheat before serving.
Room temperature: Best eaten the same day; can sit uncovered for up to 12 hours.
Make-Ahead Tips
- The dough can be prepared the night before; simply keep it refrigerated after the bulk fermentation.
- Baked focaccia freezes well; reheat in a 180°C oven for 5‑7 minutes for a fresh‑out feel.
Frequently Asked Questions
What is the cultural significance and history of whole wheat focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread. In Italy, especially Liguria, it evolved into a beloved snack and side dish, traditionally brushed with olive oil and salt. Whole‑wheat versions are a modern twist that adds nutty flavor while preserving the classic technique.
What are the traditional regional variations of focaccia in Italian cuisine?
In Liguria, focaccia is often topped with rosemary and sea salt. In Puglia, olives and tomatoes are common. In Tuscany, herbs like sage are used. The no‑knead, cold‑fermented method works for any regional style, allowing you to customize toppings.
How is whole wheat focaccia traditionally served in Italy?
It is typically served warm as an appetizer, alongside soups, salads, or cured meats. In many Italian households it is sliced and used for sandwiches or simply enjoyed with a drizzle of extra‑virgin olive oil.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a staple at family gatherings, picnics, and festive meals. It is also common at street markets and as a daily bakery item, making it a versatile bread for both casual and celebratory occasions.
What makes whole wheat no‑knead cold fermented focaccia special in Italian bread tradition?
The cold bulk fermentation develops deep, nutty flavor and a light crumb without the labor of kneading. The folding technique replaces kneading, preserving the dough’s structure while still achieving a classic airy texture.
What are the most common mistakes to avoid when making whole wheat no‑knead focaccia?
Common errors include using water that is too warm, which speeds up fermentation and can over‑proof the dough, and under‑folding, which leads to a dense crumb. Also, neglecting to oil the pan and dough will cause sticking.
Why does this focaccia recipe use a series of folds instead of traditional kneading?
Folding during short fridge rests stretches and aligns gluten strands without the physical effort of kneading. This method works especially well with whole wheat flour, which can be tougher to knead by hand.
Can I make the whole wheat focaccia ahead of time and how should I store it?
Yes. After baking, let it cool completely, then wrap tightly and refrigerate for up to 3 days or freeze for up to a month. Reheat in a 180°C oven for a few minutes to restore crispness.
What texture and appearance should I look for when the focaccia is done baking?
The crust should be deep golden‑brown and crisp, while the interior is airy with visible holes. The toppings should be lightly browned and firmly embedded in the dough.
How do I know when the whole wheat focaccia is fully baked?
Check that the bottom is golden and sounds hollow when tapped. An internal temperature of about 95°C (203°F) indicates the crumb is fully set.
What does the YouTube channel ChainBaker specialize in?
The YouTube channel ChainBaker focuses on approachable home‑baking tutorials, especially breads, pastries, and artisan techniques that can be done with everyday kitchen equipment.
How does the YouTube channel ChainBaker's approach to Italian bread differ from other baking channels?
ChainBaker emphasizes low‑effort methods like no‑knead and cold fermentation, using clear visual cues and minimal equipment, whereas many other channels rely on traditional kneading and longer, warmer proofs.
Last updated: September 1, 2026
