Description
This Fig Olive Rosemary Whole Wheat Focaccia is a flavorful, rustic Italian bread featuring hearty whole wheat flour, juicy fresh figs, briny Castelvetrano olives, and aromatic rosemary. Perfectly dimpled and drizzled with extra virgin olive oil, this focaccia is golden and tender with a delightful combination of sweet and savory toppings, ideal for serving warm as an appetizer, side, or snack.
Ingredients
Scale
Dough 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)
Toppings and Finishing
- 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)
Instructions
- Activate the yeast: In a large mixing bowl or stand mixer bowl, combine the active dry yeast, warm water, and honey. Stir to dissolve and let sit for about 10 minutes until foam appears on the surface, indicating the yeast is active. If no foam appears, discard the mixture and try again using water at the correct temperature.
- Make and knead the dough: Add the whole wheat flour, kosher salt, and 4 tablespoons of olive oil to the yeast mixture. Using a stand mixer fitted with a dough hook, mix for 5 minutes until the dough is smooth and elastic. Alternatively, stir with a wooden spoon until combined, then knead by hand on a floured surface for 5-6 minutes. Place the dough in an oiled bowl, cover with a towel, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Prepare the pan and shape dough: Drizzle 2 tablespoons of olive oil on the bottom of a 9×13-inch sheet pan. Punch down the risen dough to release air and press it evenly into the pan. Use your fingertips to create deep dimples all over the surface, pressing down to the bottom of the pan. Drizzle 1 tablespoon olive oil evenly over the dough. Cover again and let rise for an additional 20 minutes in a warm spot.
- Add toppings and bake: Preheat the oven to 425℉. After the second rise, gently press the sliced figs and halved olives into the dough surface. Drizzle the final tablespoon of olive oil on top, then sprinkle with fresh chopped rosemary and generous pinches of flaky sea salt. Bake for about 20 minutes or until the edges and top are golden brown.
- Cool and serve: Remove the focaccia from the oven and let it rest in the pan for 5-10 minutes. Then transfer to a cutting board, slice, and serve warm or at room temperature for best flavor and texture.
Notes
- Ensure water for activating yeast is warm but not hot, ideally between 105°F and 110°F.
- Using fresh figs is recommended for natural sweetness and texture; dried figs can be substituted but will change the moisture content.
- Dimples in the dough help prevent bubbling and create the classic focaccia texture.
- Letting the dough rise twice ensures a light and airy crumb.
- Castelvetrano olives provide a mild, buttery flavor, but other green olives can be used in a pinch.
- Focaccia is best served fresh but can be stored in an airtight container for up to 2 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: fig focaccia, whole wheat focaccia, rosemary focaccia, olive focaccia, Italian bread, fig bread, savory focaccia bread
