Fig, Olive & Rosemary Whole Wheat Focaccia Recipe

Introduction

This Fig, Olive & Rosemary Whole Wheat Focaccia combines earthy whole wheat with sweet figs, salty olives, and fragrant rosemary for a delicious twist on a classic Italian bread. It’s a perfect appetizer or snack that’s both rustic and flavorful.

Ingredients

• 3 cups whole wheat flour
• 1 cup dried or fresh figs, sliced
• 1/2 cup pitted olives, halved
• 2 tablespoons fresh rosemary, chopped
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon salt
• Optional: coarse sea salt for topping

Instructions

1. Step 1: In a large bowl, dissolve the yeast in warm water and let sit for about 5 minutes until frothy. Add the whole wheat flour, salt, and 2 tablespoons of olive oil. Mix until a sticky dough forms.
2. Step 2: Knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
3. Step 3: Preheat your oven to 425°F (220°C). Lightly oil a baking sheet or a large cast iron pan. Press the dough into the pan, stretching it to fill the surface evenly.
4. Step 4: Use your fingertips to dimple the surface of the dough. Evenly scatter the sliced figs, olives, and chopped rosemary on top, gently pressing them into the dough. Drizzle with a little olive oil and sprinkle with coarse sea salt if using.
5. Step 5: Bake in the preheated oven for 20 to 25 minutes or until golden brown and cooked through. Remove from the oven and let cool slightly before slicing and serving.

Tips & Variations

• For a softer focaccia, add 1/4 cup more olive oil into the dough and drizzle extra on top before baking.
• Try using mixed olives like Kalamata and green olives for a more complex flavor.
• Rosemary can be substituted with thyme or sage for a different herb profile.
• If fresh figs are not available, dried figs soaked in warm water for 10 minutes work well.

Storage

Store leftover focaccia wrapped in foil or in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped focaccia for up to 1 month. To reheat, warm in an oven at 350°F (175°C) for 10 minutes to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute all-purpose flour for whole wheat for a lighter focaccia, but the texture and flavor will be less hearty.

Do I need to soak the figs before baking?

If using dried figs, it’s best to soak them in warm water for about 10 minutes to soften before placing them on the dough. Fresh figs can be added directly.

Fig, Olive & Rosemary Whole Wheat Focaccia Recipe

Print Recipe

★★★★★

4.7 from 80 reviews

A rustic and flavorful whole wheat focaccia infused with the sweetness of figs, the briny punch of olives, and the aromatic depth of fresh rosemary. This wholesome bread makes a perfect snack or accompaniment to Mediterranean dishes.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 3 cups whole wheat flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (about 110°F)
• 2 tablespoons olive oil, plus extra for drizzling
• 1 teaspoon salt
• 1 teaspoon sugar or honey

Toppings

• 8–10 fresh figs, sliced
• 1/2 cup pitted olives, halved (Kalamata or your choice)
• 2 tablespoons fresh rosemary leaves, roughly chopped
• Coarse sea salt for sprinkling

Instructions

1. Activate the yeast: In a small bowl, combine the warm water with sugar and sprinkle the yeast over it. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
2. Prepare the dough: In a large mixing bowl, whisk together the whole wheat flour and salt. Make a well in the center and pour in the activated yeast mixture along with 2 tablespoons of olive oil. Stir until it forms a sticky dough.
3. Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic, adding a little flour if necessary to prevent sticking.
4. First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Shape the focaccia: Punch down the risen dough and transfer it to a greased baking sheet or pan. Using your fingers, gently press the dough out to a roughly 9×12-inch rectangle with dimples all over the surface.
6. Add toppings: Arrange the sliced figs and olives evenly across the dough. Sprinkle the chopped rosemary and coarse sea salt over the top. Drizzle with a bit more olive oil to enhance browning and flavor.
7. Second rise: Cover the dough again and allow it to rise for 20-30 minutes until puffy.
8. Bake the focaccia: Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until the crust is golden brown and cooked through.
9. Cool and serve: Remove from oven and let cool slightly on a wire rack. Slice and enjoy warm or at room temperature.

Notes

• For extra flavor, you can add a light brushing of garlic-infused olive oil before baking.
• Use ripe figs for sweeter notes or substitute with dried figs rehydrated in warm water if fresh are unavailable.
• Store leftover focaccia tightly wrapped at room temperature for up to 2 days or freeze for longer storage.
• Whole wheat flour makes the focaccia denser; for a lighter texture, blend with some all-purpose flour if desired.

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