wholegrain focaccia

wholegrain focaccia

This focaccia with onion and tomatoes is fluffy on the inside and has a crunchy crust. It is super yummy and will make anyone happy. This vegan recipe is super easy, and even if you do not have any baking skills, I promise, you will manage this one!

In this recipe, I am using wholegrain flour, which is a healthier version of the traditional focaccia from my previous recipe.

I am also considering making a version oil-free and gluten-free (if possible!) for an even healthier alternative, I just need to experiment first a bit to make sure the taste is still good! 🙂

Make sure you eat the focaccia while it is still warm - it tastes the best that way, but it will still be good when eaten later on - do not worry!

If you are interested here you can find the recipe for the traditional focaccia.

wholegrain focaccia

A symbol that says the recipe is nut-free


A symbol that says the recipe is sugar-free


A symbol that says the recipe is soy-free


Makes: 4-6 servings                 Time: 2h30 min (10 min prep + 2h20 min wait/bake)



300 g  (2,5 cups) wholegrain wheat flour
100 ml plant-based milk
100 ml lukewarm water
7-10 g instant yeast
30 g (2 Tbsp) olive oil
1 tsp salt

1 small red onion
a few cherry tomatoes
dried thyme

Important equipment:
baking tray 13×20 cm (5.11 x 7.87 Inch)


1.Start with heating up the milk - you want it to be warm, but not hot!

2. Place all the ingredients in the bowl (I recommend sifting the flour).

3. Mix everything well and work the dough for about 5-10 minutes. The dough should be elastic and not stick to your hands. You can add a bit of flour if needed - but be careful, don't add too much.

4. Place the dough in the bowl and cover the bowl with the clean cloth. Set aside for 1-1,5h for the dough to grow.

5. In the meantime slice the onion.

6. Place the dough in a baking tray lined with baking paper and flatten it with your hands.

6. Arrange the onion sllices and tomatoes on top of the focaccia and sprinkle with salt and dried thyme.

7. Set aside to grow for about 30 minutes.

8. Preheat the oven to 180°C/356°F and bake the focaccia for 50 min on conventional oven settings.

9. Let the focaccia cool down a bit, and serve warm!

Notes and tips:

1. You can use any other toppings you like: sundried tomatoes, olives, mushrooms etc.
2. Make sure you have a look at the focaccia – you do not want it to burn – depending on your oven it might take less or more time for it to bake. It is ready when the surface is nice and golden.





wholegrain focaccia
wholegrain focaccia

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