Parmesan and Black Pepper Whole-Wheat Focaccia

I love whole wheat bread but it appears I don’t feel the same about whole wheat focaccia. This was a nice tasting flat bread with an interesting topping that had a surprisingly light texture despite the high proportion of whole wheat flour in the recipe, but the flavour of all of the beautiful olive oil was lost.

The dough was very easy to make and handle and didn’t require a preferment but it did have a long fermentation time “ it took 3 hours to double - so one had to plan accordingly. Mine was over-baked after 25 minutes.

I think there are other recipes out there for whole wheat flatbread that don’t require this amount of oil so I don’t think I’ll be making this one again….but I will certainly borrow the topping idea for other focaccia!