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Khapli Wheat Garlic-Rosemary Focaccia

For A Nutrient-Dense Bread

Khapli wheat changes focaccia in a way that's worth setting expectations for upfront, as this bread is already known for its wildly jiggly and wet-look, almost batter-like dough even with bread flour, and khapli atta, which is a lower-gluten ancient emmer wheat, pushes that further, so the finished loaf comes out with a denser, wholegrain-style crumb rather than the huge, glossy air holes a bread-flour focaccia is famous for. That's not a flaw so much as a different bread; the olive-oil-soaked crust and herb topping that make focaccia what it is stay the same. The biggest adjustment when making this bread with khapli Aashirvaad Chakki Khapli Atta is water. Where the usual focaccia recipe calls for a full 2 cups against 5 cups of flour, khapli atta is better started with slightly less, closer to 1¾ cups, added back gradually if the dough looks too dry, since khapli atta's lower gluten means it holds with less structural support and can turn soupy rather than just sticky if over-hydrated. Using a gentle stretch-and-fold technique, a few minutes of folding, a short rest, repeated three or four times, instead of a long continuous knead, suits khapli atta better. The windowpane test, which checks dough readiness by stretching a piece thin enough to see light through it, is unreliable with khapli wheat dough for the same reason it is in other yeasted khapli bakes: the dough will tear before it turns translucent. The poke test is the better gauge here. Do that by pressing a finger into the dough, and a slow rebound means it's ready to rise. Everything from thereon, the dough stays faithful to the usual method.