Fig, Olive & Rosemary Whole Wheat Focaccia Recipe

Introduction

This Fig, Olive & Rosemary Whole Wheat Focaccia combines hearty whole wheat flour with sweet figs, savory olives, and fragrant rosemary. It’s a delicious twist on classic focaccia, perfect for snacking or serving alongside a meal.

Ingredients

• 2 ½ cups whole wheat flour
• ½ cup fresh or dried figs, chopped
• ½ cup pitted olives, sliced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 cup warm water
• 2 tablespoons olive oil, plus extra for drizzling

Instructions

1. Step 1: In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy. Add whole wheat flour, salt, and 2 tablespoons of olive oil. Mix until a rough dough forms.
2. Step 2: Knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1 to 1 ½ hours until doubled in size.
3. Step 3: Preheat your oven to 425°F (220°C). Punch down the dough and press it into a greased baking pan about ½ inch thick. Use your fingers to create dimples all over the surface.
4. Step 4: Evenly distribute the chopped figs, sliced olives, and chopped rosemary over the dough. Drizzle with a little olive oil and sprinkle a pinch of salt.
5. Step 5: Bake for 20-25 minutes until the focaccia is golden brown and cooked through. Remove from oven and let cool slightly before slicing.

Tips & Variations

• For extra fluffiness, add a tablespoon of honey to the dough during mixing.
• Try using sun-dried tomatoes instead of figs for a different flavor profile.
• Brush the top with flavored olive oil or garlic butter right after baking for an added aroma.
• If fresh figs aren’t available, dried figs work well – just soak them in warm water before adding.

Storage

Store the focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. To refresh, warm it in a 350°F (175°C) oven for about 5-10 minutes. You can also freeze the focaccia wrapped tightly for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat?

Yes, you can substitute all-purpose flour for a lighter texture. Keep in mind that whole wheat adds a nutty flavor and extra fiber.

How should I prepare fresh figs for the focaccia?

Wash and dry the figs, then slice or chop them into small pieces. This helps distribute their sweetness evenly across the focaccia.

Fig, Olive & Rosemary Whole Wheat Focaccia Recipe

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★★★★★

4.9 from 651 reviews

This Fig, Olive & Rosemary Whole Wheat Focaccia is a delightful and rustic Italian bread featuring the wholesome flavor of whole wheat flour, the sweet richness of figs, briny olives, and fragrant rosemary. It’s perfect as an appetizer, snack, or accompaniment to a meal, offering a healthy twist on traditional focaccia with natural ingredients and a nourishing whole grain base.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Dough Ingredients

• 2 ¼ teaspoons active dry yeast (one 7g packet)
• 1 ½ cups warm water (110°F/45°C)
• 3 ½ cups whole wheat flour
• 2 tablespoons olive oil (plus extra for drizzling)
• 1 teaspoon salt
• 1 teaspoon sugar

Toppings

• 6–8 fresh figs, quartered
• 1 cup pitted olives (preferably kalamata), halved
• 2 tablespoons fresh rosemary leaves, chopped
• Coarse sea salt, for sprinkling

Instructions

1. Activate the yeast: In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 5-10 minutes until frothy, indicating the yeast is active.
2. Make the dough: In a large mixing bowl, combine the whole wheat flour and salt. Add the activated yeast mixture and olive oil. Mix until a sticky dough forms.
3. Knead the dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
4. First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 to 1½ hours, or until doubled in size.
5. Prepare the baking pan: Drizzle some olive oil in a rectangular baking pan (approx. 9×13 inches). Transfer the risen dough into the pan and gently stretch it out to fit and cover the base.
6. Second rise: Cover the dough lightly and let it rise again for about 30 minutes until puffy.
7. Add toppings: Using your fingers, make dimples across the dough surface. Drizzle olive oil over the dough, then evenly distribute the quartered figs, halved olives, and chopped rosemary on top. Sprinkle coarse sea salt to taste.
8. Bake the focaccia: Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes or until golden brown and cooked through.
9. Cool and serve: Remove from the oven and let the focaccia cool slightly before slicing and serving. Enjoy warm or at room temperature.

Notes

• Use ripe fresh figs for the best sweetness and texture.
• Whole wheat flour adds a nutty flavor and higher fiber content than white flour.
• To store, wrap cooled focaccia tightly in plastic wrap and keep at room temperature for up to 2 days or freeze for longer storage.
• Olive oil quality will greatly affect flavor; use extra virgin olive oil where possible.
• For variation, you can sprinkle sea salt flakes and a bit of garlic powder alongside rosemary.

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