100% Whole Wheat No-Knead Cold Fermented Focaccia Recipe

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.

This recipe makes a small focaccia. If you want to make a full-sized baking tray worth, then double up the ingredients.

Watch the video down below for detailed instructions.


For the dough

250g (8.8oz) whole wheat bread flour

2g (0.07oz) instant dry yeast or 2.4g (0.085oz) active dry yeast or 6g (0.21oz) fresh yeast

5g (0.17oz) salt

25g (0.9oz) olive oil

200g (7.05oz) water*

*To learn more about dough temperature control click here.


For the toppings –

Goat’s cheese



Olive oil


The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.


  1. In a large bowl combine the water, yeast, salt, and oil. Mix well to dissolve the salt and hydrate the yeast.
  2. Add the flour and mix until there is no dry flour left. Continue mixing vigorously for another 30 seconds to get some gluten going. *Desired dough temperature 25C – 26C (77F – 79F).
  3. Cover and chill the dough for 15 minutes.
  4. Fold #1.
  5. Chill for 15 minutes.
  6. Fold #2.
  7. Chill for 15 minutes.
  8. Fold #3.
  9. Cold ferment for 12 – 16 hours.
  10. Cover the dough with oil and place it in an oiled baking tray. Spread it out gently.
  11. Final proof 2.5 hours. *During the final hour of fermentation preheat your oven to 220C (430F) fan off.
  12. Top the dough with your favourite filling and splash some more olive oil on it. Poke the fillings into the dough.
  13. Bake for 25 minutes.

Leave to cool down slightly and enjoy!


Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Watch the video here

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