100% Whole Wheat No-Knead Cold Fermented Focaccia Recipe | So Tasty and Simple

I still cannot get enough of cold fermented breads so here we have another one. You can find plenty of focaccia recipes on my channel and I’m sure this won’t be the last one either. It’s such a nice bread and the process of making it is interesting and produces a unique result. The best part is that a focaccia can be topped with pretty much anything, so you have freedom to experiment.
What I realize now is that the cold bulk fermentation method is perfect for no-knead breads since the flour has a lot of time to hydrate fully. With just a few folds enough strength can be built up.
📖 Get the recipe ➡️ www.chainbaker.com/ww-focaccia/
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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🍞 Share your bread pictures here ⤵️
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Chapters
0:00 Intro
0:48 Ingredients & equipment
1:27 Mixing the dough
2:35 Chilling & folding
4:27 Cold bulk fermentation & final proof
5:42 Baking
6:48 The result
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#Bread #Baking #ChainBaker
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@surveyjoe5210]

Have you ever heard of cheese zombies? I bet you'd make amazing cheese zombies. It's like a fresh bread grilled cheese sandwich. I suppose you'll probably have to google it haha

[@quentinpan5712]

I have to mention this: greetings changed from "how's it going everybody" to "my awesome bakers" really make differences. It feels like a warm welcome to us all. Not just baking tutorials, but more like friends' gathering. I loved that!

[@GeorgeWTush]

One day it occurred to me that my large (two burner) cast iron griddle would work about as well as a baking steel. Turns out, I was right. A lot of people without a stone or a steel, might well have a cast iron griddle that would work for them.

[@ExterminatorElite]

I've been cooking pizzas at home now for a couple of years just by heating my cast iron skillet on the stove until ripping hot, like I'm cooking a steak, draping my dough in the pan, adding my toppings, and when the bottom starts to get good color, finishing the pizza under the broiler. No steel, no peel, but beautiful caramelization and leopard spotting. With a little creativity, one can work around the limitations of equipment and still get great results!

[@madguitarist63]

Time for the whole wheat focaccia! Low key best bread channel on YT. I can literally find any recipe and multiple ways to make it.

[@ChainBaker]

Let me know how it goes 😎

[@madguitarist63]

@@ChainBaker will do. Taking to a dinner party tomorrow, so I should get some good feedback by seeing how much is left 😂🤙

[@cassityart7001]

You are right! Focaccia is perfect for adding tasty bits and even bumping it up to a Pambazo style sandwich bread. We have been working on an Italian influenced Pambazo with large fried green tomato slice.

[@hananurra6122]

I think it's meant to be, been craving focaccia lately. And you pop with focaccia recipe. Thank you

[@kevinvenghaus6264]

You have obviously been reading my google search reports. Was looking for a whole wheat focaccia recipe on Monday. I've been making two focaccia a week for sandwiches and other uses during the week. Can't wait to try this one on Saturday. A request, should you need to add to your list of things to put on the channel: Finnish Pulla, a sweetened cardamom bread. It is the taste of Christmas for me and my family. The recipes I find online are all over the place. Would love to see your take on it. Cheers to you, Charlie! So thankful to have found your channel!

[@ChainBaker]

I'll add them to my Christmas baking list 😉

[@koubenakombi3066]

It looks like a picture to be framed!

[@AngryAyrab]

I’m gonna try this out but with Za’tar and Halloumi cheese.

[@cristinaalcantara7345]

Wow! Before watching this I just asked my hubby if he wants Focaccia! Talked about great timing n I am starting to also experiment with whole wheat flour Thanks so much you made my day ☺️

[@zest4life33304]

OMG. I made it and it was absolutely amazing. This is my go to recipe moving forward. I just topped it with dried Rosemary and Maldon Sea Salt. Next time I will be more adventurous.

[@jamesc8259]

A pizza steel is amazing. It’s way more versatile than stone. It’s well worth the investment, it’ll last forever. I love mine

[@jamesc8259]

@@kevinu.k.7042 Exactly. A steel is way more forgiving too, where as a low end stone may crack and break.

[@fayeliu2601]

Just made it today, the toppings I used besides the olive oil were fresh rosemary, fennel seeds, corse salt - Fleur de sel , simple and yummy! The bad thing is - we ate the whole focaccia 😋😆 Will try different toppings next time… I think the 100%whole wheat bread tend to taste drier, lots of olive oil really made the difference, great idea! Thank you! 🙏🏻❤️

[@Shoetoe2000]

Ooh I'm stealing your idea! Did you incorporate the fennel seeds into the dough or just sprinkled them on top? I'm afraid I'll burn mine if I put them on top

[@fayeliu2601]

@@Shoetoe2000 I scattered everything on top, and baked at 425F for 25 minutes, the fennel seeds and rosemary weren’t burned but crispy, perhaps you can try to sprinkle them at half time? I have kneaded the Herb de Provence in the dough before on another recipe, but it’s dry herbs. Have fun!😊

[@BigboiiTone]

You are the baking BOSS! this looks incredible. We are very impressed with how wholesome and delicious this looks

[@ChainBaker]

😍

[@melodeelucido1446]

very lovely! I'm going to give this a try 😊 thank you

[@patrician.9436]

Good Day Charlie, So appreciative for all the latest whole wheat recipes. I’m looking forward to making this yummy focaccia and no-knead is a plus! Enjoy your evening 🙏🏼😊

[@gabormiklay9209]

I love your work! 👍

[@roger55es]

Great bake looks delicious Thanks

[@meri9943]

For the love of foccaccia, I absolutely need to fit this in my rainy weekend baking plan! 💛

[@jamesc8259]

That looks really good. I really should try more whole wheat breads. I love your website and it’s super easy but one day in the future you should really think about making a cookbook, Charlie. 😎👍

[@bismillahspicekitchen611]

This looks AMAZING!! So colourful and healthy! Definition trying this one! Thank you!Like to grab the yummy plate. Lovely and colourful.

[@monabellelawrence7102]

Another genius idea to make my bread making easier and tastier! Thank you!

[@liormk7655]

My favorite recipe!

[@candicimo]

Been in a depressive slump recently and seeing all your awesome whole wheat recipes on my homepage is enough to get me motivated to bake again. Lovely work as always

[@ChainBaker]

It'll all be better I'm sure! Keep it up 🙂

[@nutrinogirl456]

This looks so delicious!!

[@gorbalsgal]

Brilliant. Really delish

[@fforest4026]

감사합니다! 항상 잘보고 배우고 갑니다

[@Gepstra]

2nd recipe I've tried 😁 My parents loved it! Added some roasted paprika and cherry tomatoes and some sea salt. Thanks so much for these videos and recipes.

[@marcinwojcik5476]

Made this today. Easy, delicious and full of flavor. One warning though. If you don't trust your non stick baking vessel I would suggest lining it with parchment paper. I didn't and had some problems while trying to release the focaccia ( luckily it was mostly undamaged).

[@rcjp]

Would be interesting to see a comparative bake with tray, stone, steel; bit tricky I guess but thats never stopped you before!

[@Jeepy2-LoveToBake]

Finally had a chance to prep this last night - baked at lunchtime today, along with your Pain au Levain and 100% Whole heat/Rye with Soaker. This is truly a wonderous recipe - easy to make, use any toppings, is an excuse to "poke your dough" 😉 and bakes quickly! I baked two (yes I know, I always bake multiples) - the toppings used: First one (mine) Fresh farmstead mozzarella, Frescatrano olives, fresh rosemary and rosemary-infused olive oil - the other one: vegan feta, roasted garlic (and the rosemary/rosemary oil). Enjoying a slice now with my lunch, it is soooo very good - the depth of flavor from the combination of the whole wheat and the cold-fermentation, and OLIVE OIL!!!! plus the toppings 🫒 🧀 Thanks for sharing this fantastically flavorful recipe - will plan to make it again soon! Photos have been posted in "Charlie's Baking Buddies".

[@phillytrue812]

Just might have to try that one

[@juanmartinreborati7928]

Oooohhh....! 😍👏🏻

[@rodconner9079]

Haven't tried it yet! Not sure when -- but learning as I go. Oh, I didn't see one bit of kneading at all; I seen mixing and folding which are totally and completely different!!! Let's Goooooo!!!! Be Safe

[@karenfrancis6184]

I made this foccacia today and it was awesome. Had to make do with what I had in my pantry. That was some white bread flour , a bit of oat bran and some wheat germ. Just chucked in a bit of each and hoped for the best..🤣 The bread making Gods must have been with me because it turned out beautifully and was sooo delicious.😋

[@RANDALLBW]

Well this turned out some wonderful. Excellent with home made carrot/ginger soup..... thanks for yet another awesome bake.

[@ChainBaker]

😎👍

[@mohammadabusalameh8551]

Hi Charlie , Amazing recipe and so delicious Focaccia 😋😋 and very easy to make. My topping was just some flaky sea salt and Za’tar which is a spice made from thyme and olive oil mainly , and the the other ingredients depends on who makes it. I suggest to go give it a go , u won’t regret it 😄👍

[@joskamps4711]

Looks like I'll be eating focaccia this weekend xD

[@ThaoShen]

Nice video!!!Could you consider making one video about wholemeal flours (everything about them) and difference beetwen regular and wholemeal...(everything you think is essential to know)

[@ChainBaker]

I will definitely do that in the future! :)

[@Jeepy2-LoveToBake]

Very nice, no-knead, healthy AND delicious!! I might prep this later today - not a goat cheese fan, but I do have another cheese available and will try along with some olives. Thank you for sharing this recipe! Hello to all ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 109K subscribers and growing every day!!!! 🤩🤩🤩 Don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (104 members). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣📣📣

[@philip6502]

I'm reading this Thursday morning. I have no doubt you will be having this bake for you lunch today. 😁

[@Jeepy2-LoveToBake]

@@philip6502 I started this recipe last night as I had four other loaves of bread in progress. But yes, it should bake during my lunch break, along with the other loaves. 🍞🍞👍👍

[@robharrop8929]

I know what supper is going to be tomorrow night. Thank you!

[@robharrop8929]

Have you ever stored bread for long periods of time, like drying? In light of prepping this might be a video idea for you. Here in Canada the pioneers travelled with "hard tack", which was dried bread like a hockey puck. This may be an effective way to use up whole wheat flour which has limited shelf life. Also this may help people to have a source of bread if the electricity gets turned off. Love your videos.

[@Quibus777]

very nice, one of those receipes you can just add to the baking session, hardly any work, sweet, me like :D

[@haji727]

My intent is to make this tomorrow. I plan to keep it simple and use olive oil and black cumin seeds.

[@Atcraftcity]

Love your channel!!! Love your style! I think we’d be friends in real life. This will have to do! Have an awesome day!

[@ChainBaker]

✌️😊

[@mommag3024]

I have to eat gluten free and I'm trying to make my own gluten free bread due to the store bought gluten free bread being so expensive and small in size. I look forward to watching your videos and learning the different ingredients that can be used in a bread dough and how I can change a recipe to make a good gluten free bread. Thank you for educating us🙂

[@mommag3024]

@@wmtarr886 allergic is the correct word. Thank you. I look forward to it

[@ChainBaker]

I will make some gluten free recipes in the future for sure.

[@ritualchaos7182]

Herb infused oils would be good. Great recipe!!! Just wish the Mrs liked feta and olives....😟

[@terbhang]

Great inspiration and instructions, Charlie. I am curious, did you soak those chives in olive oil beforehand? The video kind of looks like chimmichuri, but your thumbnail photo looks like dry, chopped chives. Grazie mille!

[@ChainBaker]

I did 😁

[@georgepagakis9854]

Amazing. I wanted to do the same thing but I was going to autolyse the flour for a couple of hours and then get the yeast in with the rest of the ingredients but I was still bothered by having to do to many stretch and folds as the dough would rise real fast and then over proof in the fridge. Great idea :) I wonder if we put a Poolish or Biga in there if it would take the fermentation in the fridge. The next time I make a Focaccia I will try a Biga and do the high hydration mixing in the fridge as you did. I hope it wont over ferment. But another trick is get the dough temp to be 20C from the beginning. Add ice water so this way the dough is cold and less likely to over ferment in the fridge. I have this Caputo Manitoba flour which is 14.25% protein so I think it should be able to take 85% hydration :) with Biga YUM YUM YUM I will make a Detroit pizza that way but with this new method. I will let you know how that goes as I will try and take mine for 36 hours in the fridge :) I am still in Pizza mode because its still nice outside but when it gets a bit colder then its oven time again :) I like making pizza outside in the summer and pan pizza in the oven in the winter. great video!@!

[@ChainBaker]

This is basically a pizza...a really thick pizza 😅😄

[@georgepagakis9854]

@@ChainBaker Yep, I bought Caputo Manitoba flour its 14.5% protein with a W factor of 390 I am going to make a Detroit Deep dish and stack it with all kinds of great toppings :) I am thinking of 80% hydration. Thanks to you the master I am making the best pizza's ever!!! I will let you know how it goes!

[@salmangharaibeh4536]

I really enjoy your videos. Thanks for sharing your knowledge. I've tried this recipe and unfortunately it didn't come out well. I think by the end of the long ferment the dough didn't seem to have risen at all. It did a bit after the last ferment. Any ideas what might have gone wrong? Also, I don't get the idea behind the repeated chill/fold steps. Can you elaborate on that please? Thanks.

[@ChainBaker]

Folding tightens the dough and makes it stronger. The stronger it is the better it can hold the fermentation gas inside it. Perhaps your fridge is colder. The final room temperature proof should make up for it though.

[@zest4life33304]

Excellent Recipe. If I am using a 9x13" deep baking pan, please let me know how much flour, Water, yeast I would use. Thank you,

[@ChainBaker]

Not sure. Could be double of everything.

[@AGhoreyshi]

Hey there, thanks so much for these high quality principles based recipes. I have a couple questions for you. First, do you think it would be a good idea to do the yudane method for this focaccia? I was thinking it may help to make it less dense but would be great to know why you decided against using it in this recipe. Second, I'm all about making the recipes as simple as possible and was wondering how much I would lose out by skipping the folds that you do shortly after refrigerating the dough. As I've gathered from your recipes it's to equalize the temperature as well as built strength in the gluten. While not optimal, I'm thinking eventually the dough will reach the same temperature after a few hours and even though there's some slight unevenness in fermentation I likely wouldn't notice. When it comes to building strength, my thought is that during cold bulk fermentation this strength is already being developed automatically which is the idea behind forgoing kneading in the first place. One video idea that would be super interesting is make the same bread in 3 different ways: 1 with no folding during cold bulk fermentation, 1 with your typical amount of folding, and 1 with lots of folding. My hope is there's no difference and I can justify my lazy set it and forget it method ☺︎

[@ChainBaker]

This focaccia is already soft and springy. I don't think the yudane will benefit it much. It should be eaten fresh anyway and it will be soft then. Adding yudane wold just complicate the process. Folding also cools the dough down sooner and lowers the risk of it over fermenting. One fold is always advised. But you can certainly skip it if you want.

[@AGhoreyshi]

Thanks for the reply. I do a lot of baking for one and inevitably have leftovers that I like to reheat in my toaster oven. I might experiment with yudane to see if it makes it stay moist and soft for longer. I’m making this for the first time today and am excited!

[@ba-dy9xt]

How do I use active yeast with this recipe? I use a bit of the whole wheat flour to activate it? Or do I add about 1tsp sweetener and then proceed?

[@ChainBaker]

Just let it sit in the water for 10 min before mixing in the flour. That will activate it.

[@barefacedquestions]

I didn't know that controlling temperature can make a huge difference in the quality of the bread. So the solution to baking no-knead focaccia in the hot summer (it can get to 37C-40C where I live)is to chill the dough and shorten the interval between folds?

[@ChainBaker]

That should help. Using cooler water and even chilling the flour can be good options too.

[@mendermom7943]

What do you recommend for high-altitude baking? I'm at 6400ft.

[@ChainBaker]

I'm not sure how altitude affects it. Just try following the recipe as is and then adjust if need be next time.

[@michelimbert2580]

Bonjour de France, C'est une pure merveille, félicitations. Merci pour le partage MICHEL31

[@ChainBaker]

Merci beaucoup!

[@KnorSC]

What kind of pan is that

[@ChainBaker]

Lloyds Pans Detroit style pizza pan. You can find it in my Amazon store.

[@pajs2137]

,aybe yeast free bread? xD

[@EggplantOven]

Oof my dough came out way too wet

[@ChainBaker]

An extra fold or two should fix that!