60 Minute Whole Wheat Focaccia {and Pizza Dough}

I really like the idea of making my own pizza crust, bread, pasta, etc. There are so many perks to doing it yourself: you can make it whole wheat, you can eliminate the refined sugars and replace them with natural sugars, you can save some moolah, and, most importantly, you can avoid making another trip to the store when you’ve forgotten bread on both of your previous trips to the store that day. {This is a completely hypothetical situation. No way I’m that scatterbrained.} But the thing is, while I like the idea, it always ends up being more work than I bargained for.

Every night, it seems, I inevitably forget what I’m making for dinner. I mean, I know what stuff I’m making that week, but I forget what we’re having it. So that wonderful plan I had when I made the meal schedule for spending a lovely afternoon kneading dough and making my own homemade pizza dough turns into me being highly productive organizing my Pinterest board for the seven millionth time and then freaking a little when I realize I’m making pizza and have no dough. Let’s be real, the majority of folks don’t have all afternoon to carefully craft the perfect pizza crust. Folks need something quick because you’re busy. Am I right or am I right?

But I still want to have homemade pizza, and I still don’t want to go to the store. Don’t worry folks, it can be done! Based off a method I saw over at Crunchy, Creamy, Sweet, this really is one of the quickest and most versatile bread recipes I use. It can be used for sandwiches, deep dish pizzas, or even regular pizzas, and the best part is that it lakes less than 60 minutes.

Kiwi and Peach: Homemade Bread in 1 Hour


One Hour Focaccia

3/4 cup hot water
1 Tbsp honey
1 Tbsp yeast
1/2 cup + 1/2 cup whole wheat flour {plus about 1/4 cup-ish for kneading}
1/2 cup + 1/4 cup all purpose flour
2 Tbsp + 1 Tbsp butter
1/2 tsp salt

Preheat your oven to as low as it’ll go. For me it’s 120°F/60°C.

First thing you need to do is to proof the yeast. In a large mixing bowl, measure your water and honey. Whisk until the honey dissolves and then add your yeast. Whisk it a bit more and let it sit for about 10-15 minutes to proof. When you come back to it, it should have about doubled in size and be all bubbly. If it is.. your yeast is alive!

Add your first 1/2 cup of whole wheat flour to the proof and give it a stir. Then add the 1/2 cup of all purpose flour and mix until the flour is incorporated.

Melt your butter and add 2 tablespoons of it to the mix along with the salt. Give it a stir.

Sprinkle in the second 1/2 cup of whole wheat flour and the 1/4 cup of all purpose and mix until it’s incorporated. At this point your dough should be forming a ball and pulling away from the bowl, but it’s still really sticky. Sprinkle some whole wheat flour over the top of the dough and flour up your hand. We’re about to get messy.

Working in the bowl {because really, who wants to clean up the counter top?} knead the flour into the dough until the dough stops being sticky and forms a pretty solid dough ball.

Now we can go one of two ways.

If you’re making focaccia:

Grease a skillet {or regular frying pan, just wrap the handle with tin foil} and plop that dough ball in the middle of it. Push the dough out to the sides of the pan.

Turn the oven off and pop the pan in the oven for 20 minutes to let it rise.

After those 20 minutes, remove the pan from the oven and crank it up to 400°F/200°C. Brush the remaining butter on the top. {You can add all sorts of tasty stuff at this point too. Oregano, parmesan cheese, pizza toppings, the list goes on and on. Use your imagination!}

Return the pan to the oven it’s preheated and bake for 20 minutes.

When its finished, you can just turn the pan over and your lovely focaccia should just fall out. Let it cool for a quick minute and then you can slice it and make any kind of sandwich your heart desires. {We like this one and this one.}

If you’re making a pizza dough:

Line a baking tray and plop your dough ball on there.

Turn the oven off and pop the baking tray in there for 20 minutes to let it rise. While it’s rising, you can be preparing your pizza toppings.

After those 20 minutes, remove the baking tray from the oven and crank it up to as high as it’ll go. {For me that’s 475°F/240°C.} While the oven is preheating, use a well floured rolling pin {or your hands} to roll your pizza dough out until it’s about 1/4 in thick. {I mean, I guess you could try the throwing it in the air technique, but I’m not that much of a risk taker.} Fold the sides up a bit to make a crust/handle part for your pizza then load that baby up with you delicious, delicious pizza toppings.

Pop it back in for 20 more minutes, and your beautiful, delicious pizza will be ready to go!

3 thoughts on “60 Minute Whole Wheat Focaccia {and Pizza Dough}

  1. Pingback: Meet Dooley + Sweet Potato, Spinach, and Goat Cheese Pizza | Kiwi + Peach

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