Fig, Olive & Rosemary Whole Wheat Focaccia Recipe
This Fig, Olive & Rosemary Whole Wheat Focaccia is a flavorful and wholesome Italian flatbread, combining the natural sweetness of figs with the briny taste of olives and the aromatic essence of fresh rosemary. Made with whole wheat flour for added nutrition and a nutty depth, this focaccia is perfect as a snack, appetizer, or side to your favorite meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dough
- 3 cups whole wheat flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (110°F/43°C)
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon salt
- 1 teaspoon sugar
Toppings
- 8–10 fresh figs, sliced
- 1/2 cup pitted olives (such as Kalamata), halved
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt or flaky salt, for sprinkling
Instructions
- Prepare the yeast. In a small bowl, dissolve the sugar in the warm water, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated.
- Make the dough. In a large mixing bowl, combine the whole wheat flour and salt. Add the activated yeast mixture and olive oil. Mix until a rough dough forms, then knead on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 7 minutes.
- First rise. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape the focaccia. Punch down the dough gently to release air. Transfer to a large, oiled baking sheet or pan and stretch or press it evenly to about 1/2 to 3/4 inch thickness. Cover and let it rise for another 20-30 minutes.
- Add toppings. Preheat your oven to 425°F (220°C). Use your fingers to make dimples all over the dough surface. Drizzle a little olive oil over the top. Evenly arrange the sliced figs, halved olives, and sprinkle fresh rosemary leaves across the dough. Lightly sprinkle coarse sea salt on top.
- Bake the focaccia. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and cooked through.
- Cool and serve. Remove from the oven and let the focaccia cool slightly on a wire rack for 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Use fresh, ripe figs for the best sweetness and texture.
- You can substitute olives with sun-dried tomatoes if preferred.
- Whole wheat flour can be partially swapped with all-purpose flour for a lighter texture.
- This focaccia can be made ahead and reheated; warm it in the oven to refresh the crust.
- Store leftovers in an airtight container for up to 3 days.
Keywords: Whole wheat focaccia, fig focaccia, olive focaccia, rosemary bread, Italian bread, savory focaccia, healthy bread recipe
