Can I Make Fig Olive Rosemary Whole Wheat Focaccia by Hand?

Yes. You do not need a stand mixer to make Fig Olive Rosemary Whole Wheat Focaccia. Combine the ingredients with a wooden spoon until a rough dough forms, then transfer it to a lightly floured work surface. Knead the dough by hand for approximately 5 to 6 minutes. It should gradually become smoother and more elastic. Avoid adding excessive flour while kneading, as too much can produce a dense or dry whole wheat focaccia. After kneading, place the dough in an oiled bowl, cover it, and allow it to rise in a warm location until roughly doubled in size.

What Can I Use Instead of Fresh Figs?

Fresh figs provide the signature sweet flavor and juicy texture of this Fig Olive Rosemary Whole Wheat Focaccia, but substitutions are possible when figs are out of season. Thinly sliced ripe pears are a particularly good alternative because their mild sweetness pairs naturally with rosemary, green olives, and olive oil. You could also experiment with thin apple slices for a slightly firmer, more tart topping. Whatever fruit you choose, avoid adding too much. Excess moisture on the surface can prevent the focaccia from developing its desirable golden, crisp texture.

How Should I Store and Reheat Leftover Focaccia?

Allow leftover Fig Olive Rosemary Whole Wheat Focaccia to cool completely before storing it. Keep the slices in a well-sealed container to prevent the bread from drying out. For longer storage, wrap individual portions securely and freeze them. This makes it easy to reheat only the amount you need. For the best texture, reheat focaccia in an oven or toaster oven until warm with lightly crisp edges. This method restores more of the freshly baked texture than microwaving, which tends to soften the crust.

Easy Fig Olive Rosemary Whole Wheat Focaccia

Name: Fig Olive Rosemary Whole Wheat Focaccia
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 25 min
Cuisine: Italian-Inspired
Ingredients: 1 packet (2 1/4 teaspoons) active dry yeast; 1 cup warm water; 2 teaspoons honey; 2 1/2 cups whole wheat flour; 2 teaspoons kosher salt; 8 tablespoons extra virgin olive oil, divided; 2 teaspoons fresh rosemary, chopped; 1/3 cup pitted Castelvetrano olives, halved; 6 fresh figs, sliced; Flaky sea salt, to taste

Description

Fig Olive Rosemary Whole Wheat Focaccia is a soft, fluffy homemade whole wheat bread with crisp olive oil edges, sweet fresh figs, buttery Castelvetrano olives, fragrant rosemary, and flaky sea salt. It is perfect for appetizers, cheeseboards, sandwiches, or serving warm with a drizzle of honey.

Ingredients

Scale

1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water
2 teaspoons honey
2 1/2 cups whole wheat flour
2 teaspoons kosher salt
8 tablespoons extra virgin olive oil, divided
2 teaspoons fresh rosemary, chopped
1/3 cup pitted Castelvetrano olives, halved
6 fresh figs, sliced
Flaky sea salt, to taste

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Instructions

Place the active dry yeast, warm water, and honey in a large mixing bowl or the bowl of a stand mixer. Stir to combine and let stand for about 10 minutes, until foam appears on the surface.
Add the whole wheat flour, kosher salt, and 4 tablespoons of olive oil. Knead with a stand mixer fitted with a dough hook for about 5 minutes, until smooth and elastic. Alternatively, mix with a wooden spoon and knead by hand for 5 to 6 minutes.
Knead the dough briefly by hand, then transfer it to an oiled bowl. Cover with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Drizzle 2 tablespoons of olive oil over the bottom of a 9-by-13-inch baking pan. Punch down the risen dough and press it evenly into the pan.
Use your fingertips to make deep focaccia dimples across the dough. Drizzle 1 tablespoon of olive oil over the surface, cover, and let rise for another 20 minutes.
Preheat the oven to 425°F (220°C).
After the second rise, gently press the sliced figs and halved Castelvetrano olives into the dough. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with chopped rosemary and flaky sea salt.
Bake for about 20 minutes, or until the top and edges are golden brown and crisp.
Let the focaccia rest for 5 to 10 minutes before removing it from the pan and slicing. Serve warm or at room temperature.

Notes

Use active dry yeast rather than instant yeast and make sure it becomes foamy during proofing before proceeding.
The water should be warm, not hot, because excessive heat can damage the yeast.
Allow the dough to roughly double in size during the first rise rather than relying only on the clock.
Do not reduce the olive oil in the pan if you want the characteristic crisp, golden focaccia crust.
If fresh figs are unavailable, thinly sliced ripe pears can be used as an alternative.
Another mild green olive can replace Castelvetrano olives, although the saltiness may differ.
For an extra sweet-and-salty finish, drizzle the warm focaccia lightly with honey and add a little more flaky sea salt.
Store cooled leftovers in an airtight container and reheat in an oven or toaster oven for the best texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 piece (1/12 of recipe)
Calories: 195
Sugar: 5 g
Sodium: 300 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3.5 g
Protein: 3.5 g
Cholesterol: 0 mg