This homemade whole wheat focaccia will beautify your table while offering a balance of savory, sweet, and salty flavor.
The bread is made with half whole wheat flour and topped with a series of “flowers” made out of wedges of sliced figs pinwheeling around a black olive. The bread is also topped with rosemary, olive oil, and sea salt. The natural sweetness of the figs is complemented with the savory rosemary for a nice twist to typical rosemary focaccia. Unlike most focaccia bread recipes, this version offers 7 grams of protein and 6 grams of fiber per slice for staying power. Whether it’s dipped in olive oil, or added to your main meal, this bread doesn’t disappoint!
- 1 1/4 ounce envelope active dry yeast (or 2¼ teaspoons)
- 2 teaspoons Sun Harvest honey
- 2 1/2 cups warm water
- 3 1/2 cups First Street all-purpose flour
- 1 1/2 cups whole-wheat flour
- 2 teaspoons First Street sea salt
- 5 tablespoons Sun Harvest extra-virgin olive oil
- 16 large fresh black mission figs, stemmed and quartered
- 9 First Street canned whole black olives, drained
- 2 large sprigs rosemary
- 2 tablespoons Sun Harvest extra-virgin olive oil (for brushing over bread)
- 1/2 teaspoon First Street sea salt
- Sun Harvest and First Street are private label brands available at Smart & Final grocery & warehouse stores.
In a medium bowl, whisk together the active dry yeast, honey, and warm water and let sit 5 minutes, until creamy and lightly foamy. Add the flours and sea salt and mix with a rubber spatula until a shaggy dough forms and no flour remains. Set aside.
Pour 2 tablespoons of the extra-virgin olive oil into a large bowl. Add the dough to the large bowl and turn to coat in oil. Cover with plastic wrap and let sit at room temperature until dough has doubled in size, at least 2 hours. (Alternatively, place dough in fridge to slowly rise until ready to bake, up to 1 day.)
Spritz a 18- x 13-inch rimmed baking sheet with cooking spray and line with parchment paper. Spread 1 tablespoon of olive oil evenly over the center and sides of the parchment lined baking sheet.
Transfer the dough to the prepared baking sheet and gently stretch the dough to fill the pan. Let rise, covered, in a warm spot until doubled in size, at least 1 hour.
Place oven rack in middle of oven and preheat to 450°F. Dimple the focaccia with your fingertips, like playing the piano. Brush the focaccia with 2 tablespoons of olive oil. Arrange olives and quartered fig segments across the top to create a flower pattern, using about 7 to 8 fig quarters per flower. Garnish with the rosemary springs. Sprinkle with flaky sea salt and bake until puffed and golden brown, about 20 to 22 minutes.
Just before serving, drizzle 2 tablespoons of olive oil over the top and slice into squares or rectangles. (Keeps well pre-sliced, in the freezer, for up to 1 month. To reheat, place on a baking sheet in oven at 300°F until warmed through.)
Note: For a thicker focaccia, bake in a 13- x 9-inch baking dish with cooking spray spritzed parchment paper for 30 to 34 minutes.