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