Fig, Olive & Rosemary Whole Wheat Focaccia Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Second rise: Cover the dough lightly and let it rise again for about 30 minutes until puffy.
- 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.
- 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.
- 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
