Wholewheat Focaccia Bread

A flatbread made with coarser whole-wheat flour is also a great way to use all kinds of vegetables. Bake and enjoy this foolproof healthy variation.


  • 2 Cups Wholewheat Flour (I Used Flour X from Twf Flours)
  • 1 Tsp Organic Jaggery Powder
  • 1 Tsp Zaa’tar Spice, 1/2 Tsp Salt, 1/2 Paprika Powder
  • 1 Tsp Active Dry Yeast
  • 3/4 Cup Warm Water
  • 1 Tbsp Butter
  • 3 Tbsp Warm Milk
  • Chopped Cherry Tomatoes and Coriander


Prep: 15 minutes
Cooking: 40 minutes

  1. Take half the quantity of warm water in a glass bowl and add the entire quantity of milk.
  2. Then add the jaggery powder and stir well.
  3. Add the yeast, mix lightly and allow the mixture to rest for 10-12 minutes until it starts bubbling and the yeast is activated.
  4. Meanwhile take the flour and add the spice, salt and paprika. Whisk nicely.
  5. Add the yeast mixture slowly into the flour and start kneading. Add the remaining quantity of warm water to make the dough.
  6. Add the butter and continue to knead for about 12-15 minutes, to form a soft dough.
  7. Place this in a greased container and cover the container with wet cloth. Keep it aside for proofing for 1 1/2 hours. If the weather is cold, it might take longer to prove.
  8. Once the dough has become double in size, punch the dough and knead for a couple of minutes more.
  9. Flatten it with your hands and place it into a greased baking tin.
  10. Brush the top slightly and press the chopped tomatoes and coriander onto it gently but firmly.
  11. Leave to rest for another 20 minutes.
  12. Preheat the oven to 190 degrees C, for 10 minutes.
  13. Place the focaccia bread into the oven and allow it to bake for 30 minutes.