Spring White‑Bean Whole‑Wheat Focaccia (Vegan)
Soft, spring-forward focaccia folded with pureed cannellini beans for extra fiber and plant protein.
Best for More fiber & plant protein than standard focaccia
This focaccia uses a pureed white‑bean swirl in the dough to boost plant protein and fiber while keeping the crumb pillowy and tender. Whole‑wheat flour gives a nutty depth without taking over, and lemon zest + fresh rosemary lift the flavor into spring. It's sturdy enough for sandwiches and bright enough to serve with a simple salad or grilled vegetables.
Ingredients
- 250 g Whole-wheat flour
- 150 g Bread flour
- 240 g cannellini beans , rinse well and drain (about one 400 g can drained)
- 120 ml warm water , 35–40°C; you may need up to 40 ml more depending on flour absorption
- 60 ml Water for bean puree , lukewarm, added to beans for a smooth puree
- 6 g instant dry yeast , about 2¼ tsp
- 60 ml olive oil
- 30 ml olive oil , room temperature, for pan and drizzling
- 8 g maple syrup , or granulated sugar
- 9 g fine sea salt
- 1 Lemon zest , zest of 1 lemon (brightens the bean puree)
- 12 g Fresh rosemary leaves , picked and coarsely chopped (reserve some for finish)
- 2 g fine sea salt , to sprinkle on top before baking (optional – can be omitted)
Instructions
-
1
Make the bean puree: in a blender or food processor combine the drained cannellini beans, 60 ml water and lemon zest. Blend until completely smooth and silky, scraping down the bowl; you should have a thick, spreadable puree.
-
2
Mix dry ingredients: in a large bowl whisk together the whole-wheat and bread flours and instant yeast. Stir in the maple syrup now so it dissolves evenly.
-
3
Combine: add the bean puree, 120 ml warm water and 60 ml olive oil to the dry mix. Stir with a wooden spoon until a shaggy, slightly sticky dough forms; there may be some bean streaks — that's fine. Let the dough rest, covered, for a 20-minute autolyse to hydrate the whole wheat.
-
4
Add salt and develop structure: sprinkle the 9 g salt over the dough and fold/turn the dough in the bowl to incorporate. Use 4 sets of stretch-and-folds (wet your hands, pull one edge up and fold over), spaced 5 minutes apart, or knead by hand 6–8 minutes until the dough is smooth and elastic but still soft.
-
5
Bulk ferment: cover the bowl with plastic or a damp towel and let rise at room temperature until puffy and increased by about 50–75% (roughly 60–75 minutes; timing varies with temperature).
-
6
Prepare the pan and shape: oil a 33×23 cm (13×9 inch) baking pan with 1 tbsp (15 ml) olive oil. Transfer the dough to the pan and gently stretch and press it to fit, using oil on your fingers to avoid tearing. Dimple the surface with your fingertips to make classic focaccia wells.
-
7
Top and final proof: drizzle the remaining 15 ml olive oil over the surface, scatter chopped rosemary and a light sprinkle of flaky salt (if using). Cover and proof until noticeably pillowy and nearly doubled in places, about 30–40 minutes.
-
8
Bake: preheat the oven to 220°C (425°F). Bake the focaccia on the middle rack for 22–25 minutes until deep golden-brown with crisp edges. Rotate the pan once if your oven is uneven.
-
9
Rest and finish: remove from the oven, immediately brush with a little more olive oil if you like, scatter a few extra rosemary leaves and a light dusting of lemon zest for brightness. Cool in the pan for 10 minutes, then lift onto a rack and cool another 10–15 minutes before slicing (warm is best).