Fig, Olive & Rosemary Whole Wheat Focaccia Recipe

Introduction

This Fig, Olive & Rosemary Whole Wheat Focaccia is a delightful twist on a classic Italian bread. Combining the earthiness of whole wheat with the sweetness of figs, briny olives, and fragrant rosemary, it makes a perfect snack or accompaniment to meals.

Ingredients

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

Instructions

1. Step 1: In a small bowl, dissolve the yeast and sugar in warm water. Let it stand for 5 to 10 minutes until foamy.
2. Step 2: In a large mixing bowl, combine whole wheat flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Stir to form a dough.
3. Step 3: 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, and let it rise in a warm spot for about 1 hour or until doubled in size.
4. Step 4: Preheat your oven to 425°F (220°C). Gently press the risen dough into a greased baking sheet or oven-safe pan, creating dimples with your fingers.
5. Step 5: Evenly arrange the sliced figs, olives, and chopped rosemary on top of the dough. Drizzle with a little olive oil and sprinkle a pinch of salt.
6. Step 6: Bake for 20 to 25 minutes, or until the focaccia is golden brown and cooked through. Remove from the oven and let cool slightly before slicing and serving.

Tips & Variations

• For a softer focaccia, substitute half of the whole wheat flour with all-purpose flour.
• Try adding a sprinkle of flaky sea salt on top just before baking for extra flavor.
• Use dried figs soaked in warm water if fresh figs aren’t available.

Storage

Store leftover focaccia wrapped in foil or in an airtight container at room temperature for up to 2 days. To reheat, warm in a preheated oven at 350°F (175°C) for 5 to 7 minutes to restore its crisp crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of olives for this focaccia?

Yes, feel free to use green, Kalamata, or your favorite variety. Just be sure to pit them and adjust the salt since some olives can be quite salty.

How can I make the focaccia more fluffy?

Ensure your yeast is fresh and the dough has enough time to rise fully. You can also add a bit of all-purpose flour to lighten the texture.

Fig, Olive & Rosemary Whole Wheat Focaccia Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This Fig, Olive & Rosemary Whole Wheat Focaccia is a flavorful, rustic Italian flatbread made with whole wheat flour for a wholesome twist. Sweet figs, briny olives, and fragrant rosemary combine to create a delicious topping, baked to golden perfection. Perfect as an appetizer, side, or snack, this focaccia is both hearty and aromatic.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

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

Topping Ingredients

• 8–10 fresh figs, sliced
• 1/2 cup pitted black or green olives, halved
• 2 tablespoons fresh rosemary leaves, chopped
• Sea salt, for sprinkling

Instructions

1. Prepare the Dough: In a small bowl, dissolve active dry yeast in warm water and let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine whole wheat flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a sticky dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Shape the Focaccia: Once risen, gently punch down the dough and transfer it to an oiled baking sheet. Press and stretch the dough evenly into a thick rectangular or circular shape about 1/2 inch thick. Use your fingers to make dimples all over the surface to create the traditional focaccia texture.
3. Add Toppings: Drizzle the surface generously with olive oil. Arrange the sliced figs and halved olives evenly on top of the dough. Sprinkle fresh rosemary leaves and a pinch of sea salt over the toppings to enhance the flavor.
4. Bake the Focaccia: Preheat your oven to 425°F (220°C). Bake the focaccia in the preheated oven for 20-25 minutes or until golden brown and cooked through. The crust should be crispy, and the toppings slightly caramelized.
5. Cool and Serve: Remove the focaccia from the oven and let it cool for a few minutes on a rack. Cut into squares or wedges and serve warm or at room temperature as a delicious appetizer or side dish.

Notes

• Use fresh figs for the best sweetness and texture; dried figs can be substituted but will alter the moisture.
• For a softer crumb, cover the dough with plastic wrap for the final 10 minutes of rising.
• Feel free to substitute olives for your preferred variety, such as Kalamata or Castelvetrano.
• This focaccia is best enjoyed the same day but can be stored in an airtight container for up to 2 days and refreshed in a warm oven.
• To make the dough softer, you may add up to 1/4 cup more warm water, depending on the flour’s absorbency.

Keywords: whole wheat focaccia, fig focaccia, rosemary focaccia, olive bread, Italian bread, healthy focaccia