From Grain to Golden

Fresh-Milled Focaccia

There is something magical about watching a child press their fingers into soft dough and then pulling a golden, olive-oil-kissed loaf from the oven just 20 minutes later.

Focaccia is one of my favorite breads to make with kids because it is:

• Forgiving

• Hands-on

• Sensory

• And absolutely delicious

Recently in class we made it two ways — with freshly milled flour and with all-purpose flour — and it turned into such a good learning moment.

Today I’m sharing:

• A little history of focaccia

• The difference between fresh-milled and all-purpose

• Tips for success

• Two recipe variations (so you can choose what works at home)

• And some fun “Try This” ideas for kids

A Little History of Focaccia

Focaccia dates back to ancient Rome. The name comes from the Latin word focus, meaning “hearth.” It was originally a flatbread baked directly on hot stones in the hearth.

It became especially popular in the Italian region of Liguria, where it’s still known as focaccia alla Genovese. Traditionally, it’s:

• High hydration (soft dough)

• Generously coated in olive oil

• Deeply dimpled

• Sprinkled with coarse salt

It wasn’t fancy. It was practical. And that’s part of why it works so beautifully with kids.

A Fun Olympic Tie-In

With the Olympics happening this year, it’s fun to imagine what ancient athletes might have eaten before competing. While competitors in the original Olympic Games in ancient Greece weren’t eating focaccia exactly like ours, they were eating simple flatbreads baked on hot stones — early cousins of the bread we made in class.

Flatbreads have fueled farmers, workers, and athletes for thousands of years. The idea of mixing grain and water, baking it on a hearth, and sharing it together is something that stretches all the way back to the ancient world.

It’s a sweet reminder that when we mill grain and bake bread with our hands, we’re participating in a tradition that’s been nourishing people — and maybe even Olympians — for centuries.

Fresh-Milled vs. All-Purpose: What’s the Difference?

In class, we made ours with fresh-milled flour — not because it would be prettier, but because I value the nutrition behind it and wanted the kids to experience what flour really is.

Yes, all-purpose flour would have been safer and likely more dramatic in its rise. That’s exactly why I’m giving you both recipes below — so you can choose what works best for your home kitchen.

Fresh-Milled Flour

Made from whole wheat berries ground just before baking. We used hard white wheat because it gives a lighter color and milder flavor than hard red, making it more approachable for kids while still keeping all the nutrients intact.

There’s something powerful about milling your own flour. It doesn’t get any fresher than this — unless you’re harvesting the wheat yourself.

Pros:

• Nutty, deeper flavor

• More nutrients (the bran and germ are intact)

• Teaches kids where flour actually comes from

Challenges:

• Feels stickier

• Rises more subtly

• Looks flatter before baking

• Needs slightly more water

• Benefits from a short rest (autolyse)

Fresh-milled focaccia looks more rustic and hearty. It spreads more than it domes. It doesn’t always “wow” you before it bakes — but the flavor makes up for it.

All-Purpose Flour

Refined flour with the bran and germ removed.

Pros:

• Rises dramatically

• Very predictable

• Easier for beginners

• Softer, fluffier crumb

Challenges:

• Less depth of flavor

• Less nutritional density

All-purpose gives you that classic airy, bakery-style look with very little stress. If you’re baking with little helpers and limited time, it’s a great option.

👉 LINK TO PRINTABLE FRESH MILLED RECIPE

👉 LINK TO PRINTABLE ALL PURPOSE RECIPE

Tips & Tricks for Successful Focaccia

No matter which flour you use:

1️⃣ Warm Water Matters

105–110°F (warm bath water).
Too hot kills yeast. Too cold slows it down.

2️⃣ Sticky Is Correct

Focaccia dough should feel soft and slightly sticky.
Use oil on your hands — not extra flour.

3️⃣ Oil Generously

Oil:

• The pan

• Your hands

• The top

This creates that crispy golden bottom.

4️⃣ Don’t Overthink the Rise

You’re looking for “puffy,” not necessarily doubled.
Fresh-milled especially rises more subtly.

5️⃣ Get It in the Oven

Once stretched, let it rest briefly, dimple, and bake. Focaccia is forgiving — confidence helps.

🌸 Try This: Focaccia Garden Art

One of the most fun variations we’ve done with kids is turning focaccia into edible art.

Press into the dough:

• Thin bell pepper strips (stems)

• Cherry tomatoes (flowers)

• Red onion slices (petals)

• Fresh rosemary (leaves)

• Sliced olives (centers)

Bake as usual.

It comes out looking like a vegetable garden in full bloom.

(link to our PRINTABLE FOCACCIA DESIGN SHEET)

🌿 Try This: Kid Challenges

Make it playful:

• Who can make the deepest dimples?

• Count the dimples.

• Predict which toppings will brown fastest.

• Compare fresh-milled vs. all-purpose texture.

You can even mill grain side-by-side with store flour and let them feel the difference.

Thinking About Milling Your Own Flour?

• Coffee grinder — great for small batches

• NutriMill grain mill — what we use at Farm School; a bigger investment, but one I’ve loved and used constantly.

• You could also use the traditional stone-ground method. This is how wheat was originally ground. Just expect a coarser flour texture, which is wonderful for reinforcing the historical aspect of the lesson.

👉 Try this: grind one small batch of wheat using the stone-ground method and another using a coffee grinder. Let the kids touch both flours, feel the texture, and compare them side by side. Then have them make a hypothesis about how each flour might change the bread’s texture, rise, and flavor before baking.

Start where you are. Use what you have.

🛒 Where to Buy Wheat Berries

• 👉Azure Standard Link —This is where I buy mine. It’s great for bulk buying and clearly labeled wheat types.

• You can also buy on Amazon. I have never bought from there so I’m not much help on which one to buy.

Even without a mill, letting kids see and handle wheat berries builds a powerful connection to food.

🌾 Final Thoughts

Focaccia is one of the most forgiving breads you can make at home.

Fresh-milled teaches kids where food really comes from.
All-purpose gives confidence and reliable lift.

Both are good.
Both make warm, golden bread.
Both create memories.

And at the end of the day, what they remember most is pressing their fingers into dough and pulling warm slices apart with friends.

If you decide to take your own focaccia adventure, we would love to see it. Tag us on Facebook or Instagram at @k2acres so we can cheer you on and be part of your baking journey.