Sprouted Grains – Focaccia Bread with infused Olive Oil

Crumb describes the inside of the bread. The cell structure in the crumb is dependent on the flour-type, hydration and yeast quantities as well as the way the dough was mixed and baked.

Since I’m new to the world of Focaccia bread, I want to get to where I can easily make an excellent sprouted grain focaccia every time. The bread elements of the focaccia came out well – with a nice crumb. But the bread stuck to the bottom. I also wanted to try subtly infusing the ultima frontiera spice blend into the bread through the olive oil and adding ingredients to the top.

I made the same recipe from yesterday with some modifications (in red):


1 package of fast rising yeast

1 cup of luke warm water

1 tsp honey

1 cup milled sprouted hard red winter wheat berries

1/3 cup vital wheat gluten (this ingredient helps breads made with sprouted grains rise better and faster).

1/2 cup, plus 2 tbs organic white bread flour

1/4th tsp powdered ginger (helps make a softer crumb)

1 tsp kosher salt

2 tbs olive oil

Brine – 3 tbs warm water, 1 tsp salt

3 tbs olive oil

1 tbs Ultima Frontiera Spice Blend

1 clove of garlic chopped

Zest of one lemon


  1. In the bowl where you are making the dough, dissolve the yeast and honey in the lukewarm water. Let it sit for 5 minutes and make sure the water, yeast and honey is bubbly – this is called “proofing” the yeast.
  2. Add in all the other ingredients up to (not including) the brine, except two tablespoons of the white flour. Using the dough hook,  start the mixer on low speed.
  3. After several minutes, the dough should be pulling away from the sides of the bowl. If it’s sticking to the side of the bowl, add in more organic white flour, one tablespoon at a time until the dough is no longer sticking to the sides.
  4. This dough is supposed to be wet and sticky, but it has to be able to form into a ball.
  5. Because the dough is soft, wet and sticky, you don’t knead it too long. After about five minutes mixing on low, the dough is ready to proof (rise).
  6. Oil the proofing bowl – In a glass or hard plastic bowl, at least 3 x as big as the dough ball, coat the inside of the bowl with two tablespoons of olive oil.
  7. Move the dough ball from the mixing bowl to the proofing bowl – roll it around in the olive oil covering the whole dough ball in olive oil. Cover the proofing ball with saran wrap.
  8. Place the proofing bowl it into a 95 degree F bread proofing box.
  9. While the dough is proofing – heat on low the last 3 TBS of the Olive Oil  and add the ultima frontiera and chopped garlic, heat on low for five minutes.  Let it rest on the stove.
  10. When the dough ball has risen to twice it’s size (after about 90 minutes), peel the dough off the sides and fold it over into the middle forming it into a dough ball again.
  11. Prep a glass pan (6×9) by spreading the butter all over the bowl. Strain 2 tbs of the herb and garlic infused olive oil into the bottom of the glass pan.
    The focaccia dough in it’s second rising
  12. Spread the dough ball into the prepped glass pan. Press it to the sides.
  13. Cover the glass pan with saran wrap and put back in the proofing box until the bread has risen to twice its height (about 60 minutes).
  14. Remove from the proofing box and punch down the dough by pressing your fingers into the dough (it will leave deep indentations in the dough)
  15. Put whole black olives in the holes.
  16. Dissolve the last 1 tsp of salt into the 3 tbs warm water –  put it in the microwave for 30 seconds to better dissolve.  Zest one lemon into the salt water.
  17. Pour the water over the dough in the pan.
  18. Cover the glass pan with saran wrap and put back into the proofing box at 95 degrees F for 45 min.
  19. Pre-heat the oven to 450 Degrees F
  20. Make sure there is olive oil visible on all sides.  If there is not, pull the dough away from the sides and add in a tsp of olive oil. 
  21. Place cut red peppers on top of the loaf.
  22. Put in the oven, for ten minutes.
  23. Turn down the heat to 400 Degrees F and cook for another ten minutes
  24. Check with temp probe – if it’s at 200 degrees, Focaccia is done.
Focaccia on cooling rack


  1. Take out of pan and put on cooling rack.
  2. Grate parmesan over the top.
  3. It’s ready to eat in about 15 minutes.

Serving Suggestions

  1. Slice into 1 inch thick wide sections.
  2. Enjoy plan or dip into olive oil with balsamic, pesto, or with cheese, sliced meats, or roasted garlic.
  3. It stays fresh for about a day.  If you don’t consume it within a day store the rest of the slices in the freezer.

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