100% Whole Wheat No-Knead Cold Fermented Focaccia Recipe

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

1. 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

2. 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

3. 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

4. First Chill

   Cover the bowl and place it in the refrigerator for 15 minutes.

   Time: PT15M

5. 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

6. Second Chill

   Return the bowl to the refrigerator for another 15 minutes.

   Time: PT15M

7. Second Fold

   Repeat the wet‑hand fold technique, tightening the dough each time.

   Time: PT5M

8. Third Chill

   Chill the dough for a further 15 minutes.

   Time: PT15M

9. Third Fold

   Perform the final fold, ensuring the dough ball is smooth and tight.

   Time: PT5M

10. Cold Bulk Fermentation

    Cover the bowl and refrigerate for 12‑16 hours (14 hours recommended).

    Time: PT14H

11. 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

12. 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

13. Final Proof

    Cover the pan loosely and let the dough rise at room temperature for about 2½ hours, or until visibly puffy.

    Time: PT2H30M

14. 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

15. 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

16. 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