Fig, Olive & Rosemary Whole Wheat Focaccia Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
