Fig, Olive & Rosemary Whole Wheat Focaccia Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second rise: Cover the dough again and allow it to rise for 20-30 minutes until puffy.
- 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.
- 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
