With some baking powder in place of yeast, this focaccia is anything but traditional. Nevertheless, it is irresistible. Like the original, the dough is finished with the delicate crunch of coarse sea salt and is puckered to allow small pockets of flavorful olive oil to remain once the bread is baked.
- Preheat oven to 425°F and oil a large rimmed baking sheet.
- In a large bowl, whisk together flours, baking powder and fine sea salt. Using a wooden spoon, stir in water and 1 tbsp of the oil until blended.
- Turn dough out onto a lightly floured surface and knead for 1 minute to develop the gluten slightly.
- Transfer dough to prepared pan and pat into a 1/2-inch (1 cm) thick rectangle (it will not cover entire bottom of pan). Poke indentations all over top of bread with your fingertips. Brush or drizzle dough with the remaining oil and sprinkle with rosemary and coarse sea salt.
- Bake in preheated oven for 20 to 25 minutes or until golden brown. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool. Serve warm or let cool completely.
Storage Tip: Store the cooled focaccia, wrapped in foil or plastic wrap, in the refrigerator for up to 1 day.
Variation: Spelt Baking Powder Focaccia
Replace the white whole wheat flour with an equal amount of whole grain spelt flour.
Toppings in Photos
Add these or any other toppings to the uncooked dough and sprinkle with the coarse sea salt as directed above.
Rosemary-Garlic: 1 tbsp chopped fresh rosemary plus 3 thinly sliced garlic cloves (push the slices of garlic into the dough)
Tomato-Black Pepper:1 medium, thinly sliced tomato (pat with paper towels to remove some excess moisture before placing on the dough), some bits of leftover goat cheese (about 1/4 cup—completely optional) and about 5 turns of freshly cracked black pepper.