Name: Fig Olive Rosemary Whole Wheat Focaccia Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 10 min
Cuisine: Italian
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; 4 tablespoons extra virgin olive oil (for dough); 2 tablespoons extra virgin olive oil (for sheet pan); 1 tablespoon extra virgin olive oil (for drizzling on dough); 2 teaspoons chopped fresh rosemary; 1/3 cup pitted Castelvetrano olives, halved; 6 fresh figs, sliced; Flaky sea salt (for sprinkling)

Introduction

This Fig Olive Rosemary Whole Wheat Focaccia is a delightful twist on a classic Italian bread. Infused with fragrant rosemary, salty Castelvetrano olives, and sweet fresh figs, it offers a perfect balance of flavors on wholesome whole wheat dough. Ideal for serving alongside soups or salads, or enjoying on its own.

The image shows several square pieces of golden-brown focaccia bread on a white marbled surface. Each piece has a rough, puffy texture with visible dimples and is topped with slices of purple figs and green olives scattered across the surface. Coarse sea salt crystals and dried herbs are sprinkled evenly over the top, adding contrast and texture. The bread looks soft inside but has a slightly crispy outer crust, and the fig slices display a delicate inner pinkish-red pattern, while the olives have a smooth, slightly wrinkled green appearance. Photo taken with an iphone --ar 4:5 --v 7

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, for sprinkling

Instructions

Step 1: Place the yeast in a large mixing bowl 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 the yeast doesn’t foam, discard and try again as the water temperature may have been incorrect.

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 the dough is smooth and elastic. Alternatively, stir with a wooden spoon and knead on a floured surface for 5-6 minutes.

Step 3: Place the dough in an oiled bowl, cover with a dish towel, and let it rise in a warm place for 1 to 1 1/2 hours, until doubled in size.

Step 4: Drizzle 2 tablespoons of olive oil into the bottom of a 9×13 inch sheet pan. Punch down the dough and press it into the pan evenly, creating dimples with your fingertips. Drizzle with 1 tablespoon olive oil, cover, and let rise another 20 minutes.

Step 5: Preheat the oven to 425℉. Press the sliced figs and olives into the dough’s surface. Drizzle with the remaining tablespoon of olive oil, sprinkle with rosemary and flaky sea salt.

Step 6: Bake for about 20 minutes until the focaccia is golden brown on the edges and top. Let rest for 5-10 minutes before removing from the pan and slicing. Serve warm or at room temperature.

Tips & Variations

For a milder olive flavor, substitute Castelvetrano olives with Kalamata or green olives.

Add a handful of toasted pine nuts or walnuts on top for extra crunch.

If fresh figs are unavailable, dried figs that have been soaked and sliced can be used instead.

Use a mix of whole wheat and all-purpose flour for a lighter texture if desired.

Make sure the water is warm but not hot to properly activate the yeast; around 105-110℉ is ideal.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and baking.

What type of figs work best in this recipe?

Fresh figs are preferred for their juicy sweetness, but dried figs can be rehydrated if fresh ones are not available. Choose ripe, soft figs for the best flavor.