Get ready to bake the most delicious, wholesome, and stunningly beautiful bread: this Fig Olive Rosemary Whole Wheat Focaccia! This recipe creates a soft, fluffy, pizza-like focaccia dough using whole wheat flour, topped with the perfect balance of sweet fresh figs, salty Castelvetrano olives, aromatic rosemary, and flaky sea salt. I absolutely adore making homemade focaccia, and this Whole Wheat Focaccia version feels both rustic and elegant. It’s the perfect addition to an appetizer spread, a cheese board, wonderful for sandwiches, or just for snacking on its own. The aroma while it bakes is pure heaven, especially lovely now on this first day of May!
Why You’ll Love This Whole Wheat Focaccia
- Delicious Sweet & Savory Combo: Fresh figs, salty olives, and rosemary create an irresistible flavor profile.
- Wholesome & Hearty: Made with whole wheat flour for added nutrients and a slightly nutty taste.
- Soft & Fluffy Texture: Achieves that classic focaccia texture with crisp edges.
- Easy to Make: Straightforward yeast dough process, perfect even for beginner bread bakers.
- Impressive Presentation: Looks incredibly gourmet with minimal effort in arranging the toppings.
Ingredients for Fig Olive Rosemary Whole Wheat Focaccia
Here’s what you’ll need to bake this beautiful and flavorful focaccia. The full list with measurements is in the recipe card below.
Dough
- Active dry yeast packet (Leavening)
- Warm water (Liquid)
- Honey (Sweetener for yeast)
- Bob’s Red Mill Organic Whole Wheat Flour (or other whole wheat flour) (Flour) (Specific brand mentioned)
- Kosher salt (Seasoning)
- Extra virgin olive oil, divided (Fat)
Toppings
- Chopped fresh rosemary (Herb)
- Pitted Castelvetrano olives, halved (Olives)
- Fresh figs, sliced (Fruit)
- Flaky sea salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the specific fig-olive-rosemary combination on this Whole Wheat Focaccia, but feel free to experiment:
- Different Olives: Use Kalamata, black olives, or a mix instead of Castelvetrano.
- Add Cheese: Sprinkle crumbled feta or goat cheese over the top before baking.
- Different Herbs: Use fresh thyme or sage instead of rosemary.
- Caramelized Onions: Add a layer of thinly sliced caramelized onions under the figs and olives.
- Nuts: Sprinkle some chopped walnuts or pine nuts over the top.
- Sweeter: Drizzle lightly with honey after baking.
How to Make Fig Olive Rosemary Whole Wheat Focaccia
Let me walk you through making this delicious Whole Wheat Focaccia:
Proof the Yeast
- First, I make sure my yeast is active. I place the active dry yeast in a large mixing bowl (or the bowl of my stand mixer).
- I add the warm water (make sure it’s lukewarm, not hot – about 105-115°F or 40-46°C) and the honey. I give it a gentle stir to combine.
- I set this aside for about 10 minutes, or until foam appears on the surface. This ‘blooming’ shows the yeast is alive and ready to work! If my yeast doesn’t foam, I discard it and try again with fresh yeast and correctly tempered water.
Make and Knead the Dough (First Rise)
- To my foamy yeast mixture, I add the whole wheat flour, kosher salt, and 4 tablespoons of the olive oil.
- Stand Mixer Method: Using the dough hook attachment, I mix on low speed for about 5 minutes, until the dough comes together and becomes smooth and elastic.
- By Hand Method: Alternatively, I stir the ingredients together with a sturdy wooden spoon. Once the dough starts to come together, I turn it out onto a clean surface (dusted lightly with flour only if needed to prevent major sticking) and knead by hand for 5-6 minutes until it’s smooth and elastic.
- After kneading (either method), I place the dough in a lightly oiled bowl, turning it once to coat the top. I cover the bowl with a clean dish towel.
- I let the dough rise in a warm, draft-free place for 1 hour to 1 ½ hours, or until it has doubled in size. (My favorite trick is to preheat the oven briefly to the lowest setting, turn it OFF, and place the bowl inside the slightly warm, turned-off oven).
Shape and Dimple the Dough (Second Rise)
- Once the dough has risen, I drizzle 2 tablespoons of olive oil into the bottom of a 9×13 inch sheet pan (a half sheet pan works).
- I gently punch down the risen dough to release the air.
- I place the dough into the oiled pan and gently press and stretch it out evenly to fill the pan.
- Now for the fun part: I use my fingertips to firmly dimple the dough all over, pressing all the way down to the bottom of the pan. These signature focaccia “dimples” create lovely pockets for the olive oil and toppings!
- I drizzle the top of the dough with another tablespoon of the olive oil.
- I cover the pan with the same dish towel and let the dough rise again in a warm place for an additional 20 minutes.
Top and Bake
- While the dough has its second rise, I preheat my oven to 425°F (220°C).
- Once the dough has finished its second rise, I gently press the sliced fresh figs and halved Castelvetrano olives into the top of the dimpled focaccia dough, arranging them nicely.
- I drizzle the top with the last tablespoon of olive oil.
- Finally, I sprinkle generously with the chopped fresh rosemary and a couple of big pinches of flaky sea salt.
- I bake the Whole Wheat Focaccia for about 20 minutes, or until the edges and top are a beautiful golden brown and it sounds slightly hollow when tapped.
- I let the focaccia rest in the pan for 5-10 minutes before carefully removing it from the pan (it might slide out easily thanks to the oil) and transferring it to a wire rack or cutting board.
- Slice and serve!
Tips and Tricks for the BEST Focaccia
Here are my secrets for making perfect Whole Wheat Focaccia:
- Check Your Yeast: Ensure your yeast is fresh and properly activated (foamy) before proceeding.
- Don’t Add Too Much Extra Flour: Whole wheat dough can sometimes feel stickier. Resist adding excessive extra flour during kneading, as this can make the focaccia dense. Use oiled hands if needed.
- Generous Oiling: Don’t skimp on oiling the pan and drizzling on top! It contributes to the classic flavor and crisp bottom crust.
- Dimple Enthusiastically: Press your fingertips all the way down into the dough to create deep dimples.
- Flaky Salt Finish: Using flaky sea salt (like Maldon) on top adds a wonderful crunch and burst of flavor.
How to Serve
This Fig Olive Rosemary Whole Wheat Focaccia is incredibly versatile! Serve it warm or at room temperature:
- As an Appetizer: Slice into squares or strips and serve on its own or as part of an antipasto platter.
- With Cheese Boards: A perfect accompaniment to cheeses, cured meats, and dips.
- For Sandwiches: Slice horizontally to make amazing sandwich bread.
- Alongside Soup or Salad: Great for dipping into soup or serving with a large salad.
- As a Snack: Delicious enjoyed plain!
Make Ahead and Storage
- Dough: You can make the dough through the first rise, punch it down, wrap it well, and store it in the refrigerator for up to 2 days. Let it come to room temperature before proceeding with shaping and the second rise.
- Baked Focaccia: Store cooled focaccia well-wrapped at room temperature for up to 2 days or freeze for longer storage.
- Reheating: Reheat slices briefly in a toaster oven or a regular oven to refresh crispness.
FAQs about Fig Olive Rosemary Whole Wheat Focaccia
- Can I use all-purpose flour instead of whole wheat?
- Yes, you can substitute bread flour or all-purpose flour. The texture will be slightly lighter and less nutty than this Whole Wheat Focaccia. You might need slightly less water.
- Can I use dried figs or different olives?
- Dried figs won’t work the same way as fresh; they won’t soften nicely. You could try rehydrating them first. Any pitted olive variety (like Kalamata or black olives) can be substituted for Castelvetrano.
- My dough didn’t rise well. What happened?
- Check your yeast freshness/activation. Ensure your water wasn’t too hot. Make sure the rising environment was warm and draft-free. Whole wheat flour sometimes results in a slightly denser rise than white flour.
Enjoy this wholesome, flavorful, and beautiful Fig Olive Rosemary Whole Wheat Focaccia! It’s a truly special homemade bread.
Print
Fig Olive Rosemary Whole Wheat Focaccia
- Prep Time: 15 minutes
- Resting Time: 1 hour 50 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 slices 1x
- Category: Appetizer, Bread, Side, Snack
- Cuisine: Italian
Description
Fig Olive Rosemary Whole Wheat Focaccia is easy to make, absolutely delicious, wholesome, and the perfect balance of sweet and salty. It’s the perfect addition to an appetizer spread or cheeseboard, and it’s also a wonderful bread to use for sandwiches, or just to snack on! You won’t be able to get enough of the soft, fluffy, pizza-like dough and crisp edges!
Ingredients
Scale
For the Dough:
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 cup warm water (105-115°F / 40-46°C)
- 2 teaspoons honey
- 2 1/2 cups (300g) whole wheat flour (such as Bob’s Red Mill Organic)
- 2 teaspoons kosher salt
- 5 tablespoons extra virgin olive oil, divided
For the Toppings:
- 1/3 cup pitted Castelvetrano olives (or other green/black olives), halved
- 6 fresh figs, stemmed and sliced
- 2 teaspoons fresh rosemary, chopped
- Flaky sea salt
- 2 tablespoons extra virgin olive oil (remaining from the 8 tbsp total listed in original text, adjusted to 5+2+1=8 tbsp usage)
Instructions
- Proof the Yeast: Place the active dry yeast, warm water, and honey in a large mixing bowl (or the bowl of your stand mixer). Stir gently to combine. Set aside for about 10 minutes, or until foam appears on the surface. If your yeast doesn’t foam, it may not be active; discard and try again with fresh yeast and correctly tempered water.
- Make the Dough:
- To the activated yeast mixture, add the whole wheat flour, kosher salt, and 4 tablespoons of the olive oil.
- Stand Mixer Method: Mix with the dough hook attachment on low speed, then increase to medium and knead for 5 minutes, until the dough is smooth and elastic.
- Hand Method: Stir the ingredients together with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead by hand for 5-6 minutes, until smooth and elastic. Add minimal flour to the surface only if needed to prevent excessive sticking.
- First Rise: Lightly oil a large clean bowl. Place the kneaded dough in the bowl and turn it over to grease the top. Cover the bowl with a dish towel or plastic wrap. Let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size. (Tip: A slightly warmed (then turned off) oven can be a good warm spot).
- Prepare Pan and Shape Dough: Drizzle 2 tablespoons of olive oil into the bottom of a 9×13 inch baking pan. Punch down the risen dough to deflate it. Place the dough in the oiled pan and press it out evenly to fill the pan. Using your fingertips, press dimples all over the surface of the dough, pressing down towards the bottom of the pan. Drizzle 1 tablespoon of olive oil over the top of the dimpled dough.
- Second Rise: Cover the pan with the same dish towel and let the dough rise in a warm place for an additional 20 minutes.
- Preheat Oven and Add Toppings: While the dough has its second rise, preheat the oven to 425°F (220°C). Once the dough has finished its second rise, gently press the sliced figs and halved olives into the top of the focaccia dough. Drizzle with the last tablespoon of olive oil. Sprinkle evenly with the chopped fresh rosemary and a couple of generous pinches of flaky sea salt.
- Bake: Bake for about 20 minutes, or until the focaccia is golden brown on the edges and the top, and sounds slightly hollow when tapped.
- Cool and Serve: Let the focaccia rest in the pan for 5-10 minutes before carefully removing it from the pan (if desired) and slicing. Serve warm or at room temperature.
Notes
- Flour: This recipe specifically uses whole wheat flour for a heartier texture and flavor.
- Kneading: Knead until the dough is smooth and elastic; this develops the gluten structure.
- Rising: Ensure dough rises in a warm, draft-free spot.
- Dimpling: Creating deep dimples is characteristic of focaccia and helps hold the olive oil and toppings.
- Toppings: Feel free to vary toppings; other cheeses, herbs, or vegetables can be added.
- Storage: Store leftover focaccia loosely covered at room temperature for up to 2 days, or wrap well and freeze for longer storage. Reheat gently before serving.