Focaccia wholemeal with mother yeast

Today we will see together how to prepare the focaccia with the use of mother yeast. If you want to start making your own mother yeast, see our recipe!

Our one, for example, is usually refreshed with a little wholemeal flour, which will already give to it a light brown color and a wholemeal taste to our focaccia or bread. Check how we refresh our mother yeast!

But let’s start with the recipe and see immediately what the ingredients are:

  • 100 g of refreshed mother yeast
  • 120 ml. of water at room temperature
  • 10 g sugar or honey
  • 400 g flour (the one you prefer; I used 200 manitoba, 200 semi-wholemeal)
  • 10 g salt
  • 160 ml. of warm water
  • Maldon salt to taste
  • rosemary
  • extra virgin olive oil


First, after you refreshed your mother yeast, and allowing it to double in volume (this process should take about 2 hours), weigh 100 g. in a bowl and add the 120 ml. of water at room temperature with sugar or honey. Melt the yeast well and let it rest for another 20-30 minutes…

In the meantime, we can take another bowl, pour warm water and dissolve the salt well. Then add the flour (and here you can indulge yourself as you want; I usually use a part of manitoba, semi-wholemeal flour, wholemeal flour and buckwheat).

Now mix the mixture coarsely and let it sit for 20 minutes. This will assist the gluten formation process.

After 20 minutes, we will be ready to make our dough; pour the yeast into the flour and operate your mixing machine (for lovers of old traditions, the procedure can also be done by hand).

Keep mixing your dough for at least 15 minutes, until you get a homogeneous dough, maybe a little sticky. In fact, this is one of the main characteristics of a dough with mother yeast.

Then put your dough in a glass bowl sprinkled with extra virgin olive oil, cover it and let it rest for about 20 minutes…

We are now ready to fold; usually, given the consistency of the dough, I choose whether to make the folds in a bowl or on the counter. If the dough is too soft and difficult to work, I will prefer the folds in the bowl, while if the dough is a little more firm, I will make it on the work surface.

I will then perform a 4 folds, which consists in folding your dough on itself from all 4 sides and putting it back in your oiled bowl for about 20 more minutes.

We will make the folds at least 2 more times, and then let it rest for another half hour. At this point we will be ready to put our focaccia in our baking tray; sprinkle it well with extra virgin olive oil and spread it gently…

Now is proving time; this will also depend a lot on the strength of your mother yeast. On this particular occasion, my focaccia took just under 10 hours, but normally needs 12 hours.

You can easily make the dough in the evening and let it proving all night and bake the following morning…

We then preheat the oven to 250 degrees, sprinkle the surface of our focaccia with Maldon salt, chopped rosemary and extra virgin olive oil and bake for 20 minutes bringing the oven to 230 degrees…

Then, probably, depending on the power of your oven, you will have to give another 10 minutes of cooking by lowering the temperature to 200 degrees…

Once out of the oven, place your focaccia on a wire rack so that it does not absorb moisture, and let it cool… If you can! It should be cut cold, but I think no one has ever waited so long to taste it !!!

Take a look also at our recipe of focaccia with figs and parma ham!!! and let us know which one is your favorite by commenting below! We are also waiting for your photos and also follow us on our social networks! See you at the next recipe!

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