Fig Olive Rosemary Whole Wheat Focaccia Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
