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.