Fig Olive Rosemary Whole Wheat Focaccia Recipe

Introduction

This Fig Olive Rosemary Whole Wheat Focaccia is a delightful twist on a classic Italian bread. Combining the natural sweetness of fresh figs with savory olives and fragrant rosemary, it offers a perfect balance of flavors on a wholesome whole wheat base. It’s ideal for snacking, serving alongside meals, or impressing guests at your next gathering.

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 your yeast in a large mixing bowl or the bowl of your stand mixer along with the warm water and honey. Stir to combine and set aside for about 10 minutes, or until foam appears on the surface. If no foam appears, discard and try again as the water temperature may have been incorrect.
2. Step 2: Add the whole wheat flour, salt, and 4 tablespoons of olive oil to the yeast mixture. 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 by hand for 5-6 minutes on a floured surface. 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.
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, creating dimples with your fingertips. Drizzle with 1 tablespoon of olive oil, cover, and let rise for another 20 minutes in a warm place.
4. Step 4: Preheat your oven to 425℉. Press the sliced figs and halved olives into the top of the dough. Drizzle the final tablespoon of olive oil over the top and sprinkle with fresh rosemary and flaky sea salt. Bake for about 20 minutes until the edges and top are golden brown.
5. Step 5: Remove from oven and allow the focaccia to rest for 5-10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• For a softer crust, brush the focaccia with olive oil immediately after baking.
• Try substituting Kalamata olives if Castelvetrano olives are unavailable for a slightly tangier flavor.
• If fresh figs are out of season, dried figs soaked in warm water for 10 minutes can be used as a substitute.
• Add a sprinkle of grated Parmesan cheese on top before baking for extra savory richness.

Storage

Store leftover focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. To keep it longer, refrigerate for up to 4 days or freeze for up to 1 month. Reheat by warming in a 350℉ oven for 5-10 minutes to restore crispness.

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 for whole wheat flour for a lighter texture, though the flavor and nutrition profile will change slightly.

How do I know if my yeast is still good?

If your yeast doesn’t foam after mixing with warm water and honey within 10 minutes, it may be expired or the water temperature may be off. Use fresh yeast and make sure the water is between 100-110℉ for best results.

Fig Olive Rosemary Whole Wheat Focaccia Recipe

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★★★★★

4.6 from 145 reviews

This Fig Olive Rosemary Whole Wheat Focaccia is a flavorful and rustic Italian flatbread, featuring a wholesome whole wheat base adorned with juicy fresh figs, briny Castelvetrano olives, and aromatic rosemary. Perfect as an appetizer, snack, or accompaniment to meals, this focaccia offers a delightful balance of sweet, savory, and herbal notes with a tender yet chewy texture. Made with natural yeast fermentation and extra virgin olive oil, it’s a nourishing and delicious bread that’s beautifully golden and seasoned with flaky sea salt.

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

Ingredients

Scale 1x2x3x

Yeast Mixture

• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 cup warm water
• 2 teaspoons honey

Dough

• 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

Toppings

• 1/3 cup pitted Castelvetrano olives, halved
• 6 fresh figs, sliced
• flaky sea salt, for sprinkling

Instructions

1. Activate Yeast: In a large mixing bowl or the bowl of a stand mixer, combine yeast, warm water, and honey. Stir gently and let sit about 10 minutes until a foam layer appears on top, indicating active yeast. If no foam forms, discard and try again with correct water temperature.
2. Make Dough: To the activated yeast mixture, add whole wheat flour, kosher salt, and 4 tablespoons of olive oil. Using a stand mixer fitted with a dough hook, mix on medium speed for 5 minutes until dough is smooth and elastic. Alternatively, stir with a wooden spoon until dough begins to come together and knead by hand for 5-6 minutes on a floured surface. Place dough in a lightly 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.
3. Shape Dough: Drizzle 2 tablespoons olive oil into the bottom of a 9×13 inch sheet pan. Punch down the risen dough and press it evenly into the pan, creating characteristic dimples by pressing fingertips into the dough. Drizzle the top with 1 tablespoon olive oil. Cover again with a dish towel and allow second rise for 20 minutes in a warm area.
4. Prepare for Baking: Preheat oven to 425°F (220°C). After the second rise, gently press sliced figs and halved olives into the surface of the dough evenly. Drizzle the remaining 1 tablespoon olive oil over the top, then sprinkle chopped fresh rosemary and a generous pinch of flaky sea salt.
5. Bake: Bake in the preheated oven for approximately 20 minutes, or until the focaccia turns golden brown at the edges and on top. Remove from oven and let rest for 5-10 minutes before carefully taking it out of the pan.
6. Serve: Slice the focaccia and serve warm or at room temperature, perfect for enjoying as a snack, appetizer, or alongside your favorite dishes.

Notes

• Ensure the water is warm but not hot (approximately 100-110°F) to properly activate yeast.
• Allowing the dough to rise in a warm spot, such as near a preheated oven, helps achieve good fermentation.
• Use fresh figs in season for the best flavor; dried figs are not recommended for this recipe.
• The dimpling technique is essential to create the focaccia’s signature texture and to help hold toppings and olive oil.
• If desired, add other herbs such as thyme or oregano along with rosemary for variation.
• Store leftovers wrapped tightly at room temperature for up to 2 days; reheat gently before serving.

Keywords: Fig focaccia, whole wheat focaccia, rosemary bread, olive bread, Italian bread, healthy focaccia, homemade focaccia, savory bread