Fig Olive Rosemary Whole Wheat Focaccia Recipe

Introduction

This Fig Olive Rosemary Whole Wheat Focaccia is a delightful mix of savory and sweet flavors, with tender figs and briny olives enhancing the hearty whole wheat dough. It’s perfect as a snack, appetizer, or alongside your favorite meal.

Ingredients

• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 cup warm water
• 2 teaspoons honey
• 2 1/2 cups Bob’s Red Mill Organic Whole Wheat Flour
• 2 teaspoons kosher salt
• 8 tablespoons extra virgin olive oil, divided
• 2 teaspoons chopped fresh rosemary
• 1/3 cup pitted Castelvetrano olives, halved
• 6 fresh figs, sliced
• Flaky sea salt

Instructions

1. Step 1: Place the yeast in a large mixing bowl or the bowl of a stand mixer. Add warm water and honey, stir to combine, and let sit for about 10 minutes until foam appears on the surface. If no foam forms, discard and start over with properly warmed water.
2. Step 2: To the yeast mixture, add the whole wheat flour, kosher salt, and 4 tablespoons of olive oil. Mix with a stand mixer fitted with a dough hook for 5 minutes until smooth and elastic. Alternatively, stir with a wooden spoon and knead on a floured surface for 5-6 minutes until dough comes together and is elastic. Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
3. Step 3: Drizzle 2 tablespoons of olive oil into the bottom of a 9×13 inch sheet pan. Punch down the risen dough and press it evenly into the pan, dimpling with your fingertips. Drizzle the top with 1 tablespoon of olive oil, cover, and let rise for another 20 minutes.
4. Step 4: Preheat the oven to 425℉. Press sliced figs and halved olives into the dough surface. Drizzle with the remaining tablespoon of olive oil, sprinkle with chopped rosemary and flaky sea salt. Bake for about 20 minutes until golden brown on the edges and top. Let cool for 5-10 minutes before slicing and serving warm or at room temperature.

Tips & Variations

• Use warm, not hot, water to activate the yeast properly and ensure good rise.
• Substitute fresh rosemary with dried, but use about one-third the amount as it’s more concentrated.
• Try different olives like Kalamata or green olives for varied flavor.
• For a sweeter touch, drizzle honey over the focaccia after baking.

Storage

Store focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the cooled focaccia wrapped well for up to 1 month. Reheat in a warm oven at 350℉ for about 10 minutes to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour if preferred. It will result in a lighter, less dense focaccia but still delicious.

How do I know if my yeast is still active?

If the yeast mixture becomes foamy within 10 minutes after adding warm water and honey, your yeast is active and good to use. If not, it’s best to use fresh yeast for reliable rising.

Fig Olive Rosemary Whole Wheat Focaccia Recipe

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★★★★★

4.6 from 59 reviews

This Fig Olive Rosemary Whole Wheat Focaccia is a delicious twist on classic focaccia bread, combining the earthy flavor of whole wheat flour with sweet fresh figs, briny Castelvetrano olives, and fragrant fresh rosemary. The dough is soft and elastic, infused with olive oil and topped with a sprinkle of flaky sea salt, making it a perfect rustic bread for snacking, entertaining, or serving alongside your favorite meals.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 1 focaccia (approximately 8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 cup warm water
• 2 teaspoons honey
• 2 1/2 cups Bob’s Red Mill Organic Whole Wheat Flour
• 2 teaspoons kosher salt
• 6 tablespoons extra virgin olive oil, divided

Toppings

• 2 teaspoons chopped fresh rosemary
• 1/3 cup pitted Castelvetrano olives, halved
• 6 fresh figs, sliced
• Flaky sea salt for sprinkling

Instructions

1. Activate the yeast: Place the active dry yeast, warm water, and honey into a large mixing bowl or the bowl of a stand mixer. Stir to combine and let stand for about 10 minutes, until foamy. If no foam appears, discard and restart as the yeast may be inactive or water temperature was incorrect.
2. Make the dough: Add the whole wheat flour, kosher salt, and 4 tablespoons of olive oil to the activated yeast mixture. Using a stand mixer fitted with a dough hook, mix for 5 minutes until the dough is smooth and elastic. Alternatively, stir with a wooden spoon until combined, then knead by hand on a floured surface for 5-6 minutes. Place the dough in an oiled bowl, cover with a dish towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size. A good method is to preheat the oven to 400°F, turn it off, and let the dough rise near the warm oven.
3. Shape and second rise: Drizzle 2 tablespoons of olive oil into the bottom of a 9×13 inch sheet pan. Punch down the risen dough and press it evenly into the pan, using your fingertips to create dimples across the surface. Drizzle the top with 1 tablespoon olive oil, cover with a dish towel, and let rise in a warm place for another 20 minutes.
4. Add toppings and bake: Preheat the oven to 425°F. After the second rise, gently press sliced figs and halved olives into the top of the dough. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with chopped fresh rosemary and flaky sea salt. Bake for about 20 minutes, until the focaccia is golden brown around the edges and on top.
5. Cool and serve: Let the focaccia rest for 5-10 minutes after baking before removing from the pan. Slice and serve warm or at room temperature.

Notes

• Ensure the water used for activating yeast is warm but not hot (around 105-110°F) to avoid killing the yeast.
• Use fresh figs when in season for the best flavor and sweetness.
• Dimpling the dough helps to create the focaccia’s characteristic texture and allows olive oil and toppings to settle into the bread.
• Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• This focaccia pairs beautifully with salads, soups, or as a base for sandwiches.

Keywords: fig focaccia, whole wheat focaccia, rosemary bread, olive focaccia, homemade focaccia, Italian bread, healthy focaccia, fig and olive bread