You’ll love this easy recipe for Olive Tomato Whole Wheat Focaccia. It’s a whole wheat Italian bread studded with Kalamata olives, sun-dried tomatoes, and fresh rosemary.
Homemade bread is one of my favorite things to make. The process of bread baking is probably the kitchen activity that I enjoy most of all. Proofing the yeast, kneading the dough, watching the rising, and, of course, the heavenly smell of the bread itself baking. It’s one of those simple things that just makes me happy.
Years ago, I belonged to a blogging group called TwelveLoaves. The group set a monthly theme, and each member baked something accordingly. When the theme of “olives” was announced for one month, my thinking immediately turned toward Italian breads.
One of my favorite Italian breads is focaccia. Focaccia is a flat oven-baked bread similar to thick pizza dough. In its simplest form, it’s topped only with oil and salt. Other versions are topped with herbs, and there are even sweet versions that incorporate dried fruits.
To go along with the olive theme, I decided to do a focaccia with olives and sundried tomatoes in the dough as well as the topping. I also sprinkled over some chopped fresh rosemary for added flavor. Oh, and I also used part whole wheat flour in the dough just for a bit of a healthier option.
All things considered, I think this Olive Tomato Whole Wheat Focaccia turned out fantastically! BeeBop and I enjoyed it with spaghetti and a big tossed salad.
— This post was originally published on February 3, 2015. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Mediterranean
Cooking Method: Oven
Total Time: 2 Hours, 45 Minutes
Servings: 12
Primary Ingredient(s): Whole wheat flour, bread flour, yeast, Kalamata olives, sun-dried tomatoes, rosemary, olive oil
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Your focaccia is just fantastic, Lana! I love that it is whole wheat. What a wonderful way to incorporate the olives with the sun-dried tomatoes and rosemary.”
— Lora
What You’ll Like About This Recipe
- It’s one of the easiest breads you can make from scratch.
- You can top it with your favorite flavors.
- It can be eaten cold or toasted.
- Dunk it in your favorite pizza sauce or olive oil.
Ingredient Notes
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- Whole Wheat and Bread Flours – A mix of whole wheat and bread flour offers a hearty texture with added nutrients.
- Active Dry Yeast – Makes the focaccia dough rise and get nice and fluffy.
- Sugar – Feeds the yeast and helps it activate.
- Whole Pitted Kalamata Olives – They have a nice, tangy flavor that goes so well with the sun-dried tomatoes and rosemary in the bread.
- Sun-Dried Tomatoes – They add a great pop of color and a slightly acidic flavor. I prefer the dry-packed ones for this recipe (not the ones in oil).
- Olive Oil – There’s a fair amount of olive oil used in this recipe, so choose one that tastes good on its own. One you’d choose to mix with herbs for dipping bread into.
- Fresh Rosemary – A natural fit with the olive oil, olives, and tomatoes. You’ll like the fresh flavor it adds to the bread.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Olive Tomato Whole Wheat Focaccia
- Combine the water, yeast, and sugar in a small bowl. Stir together and let the mixture sit for 10-15 minutes or until the yeast is bubbly and frothy.
Mix and Knead the Dough
- Place the flours, olives, tomatoes, 1/2 cup olive oil, kosher salt, and proofed yeast mixture in the bowl of a stand mixer with the dough hook attached.
- Turn the mixer on low speed until the mixture just comes together. Increase the mixer speed to medium and knead for 5-6 minutes or until smooth and soft.
- Turn the dough out onto a lightly floured surface and knead by hand 3 or 4 times adding just a sprinkle of additional flour if the dough is too sticky.
Let the Dough Rest and Rise
- Clean the mixer bowl. Coat the inside of the bowl with 1 tablespoon olive oil.
- Place the kneaded dough in the bowl and turn it so that both top and bottom are coated with olive oil.
- Cover the bowl with plastic wrap and let it sit in a warm place until doubled in volume – approximately 1 hour.
Form the Focaccia
- Pour the remaining 1/2 cup olive oil onto a baking sheet.
- Put the dough onto the baking sheet and start pressing it out to fit the pan.
- Turn the dough over so that both sides are nicely coated with oil.
- As you are pressing the dough out, use your fingers to create holes or pockets all throughout the dough. This gives the focaccia its characteristically dimpled, rough texture.
- Place additional whole olives and slices of sun-dried tomato on top of the dough. Sprinkle with the chopped rosemary.
Second Rise
- Cover and allow to rise again until doubled in size – about 1 hour.
- While the dough is rising, preheat the oven to 425 degrees.
- When ready to bake, sprinkle the top of the dough with kosher or coarse salt.
Bake the Focaccia
- Bake until nicely browned – about 20-25 minutes.
- Remove from the oven and cool completely before serving.
Recipe Success Tips
- Be sure you’re using bread flour and not all-purpose flour to give the bread its classic chewy texture.
- Don’t skimp on the olive oil! It’s one of the major ingredients that makes focaccia what it is.
- To prevent drying out, make sure you wrap any leftovers in plastic wrap.
Recipe Variations to Try
- Top with caramelized onions.
- Once cooled, top with tomato sauce or pesto and Parmesan cheese to turn it into a delicious pizza-style focaccia.
- Sprinkle with crushed red pepper flakes for a little spice.
- Leave out the olives and tomatoes; top with cinnamon and sugar before baking for a great breakfast treat.
- Add the zest of a lemon to brighten up the flavor.
- Substitute dried cranberries and orange zest in place of olives and tomatoes for a slightly sweet bread.
- Cut stale focaccia into croutons for a salad.
- Slather slices of the finished, cooled bread with fresh pesto.
More Homemade Bread Recipes You’ll Like
Rosemary Christmas Tree Focaccia
Steakhouse Honey Wheat Bread
Easy Homemade Bread Recipe
Whole Wheat Sourdough Bread
Questions About Olive Tomato Whole Wheat Focaccia
Of course, you can. Use a sturdy wooden spoon or a dough whisk to mix the ingredients in a bowl until they form a rough ball. Then, on a lightly floured surface, knead the dough for 5 minutes or until a smooth ball forms.
They are made with the same ingredients, but focaccia uses more yeast and olive oil giving it a lighter, fluffier texture than pizza dough.
Focaccia comes from the Roman “panis focacius,” which means “hearth bread.” It was originally baked using hot coals in hearth ovens during Roman times.
Homemade focaccia usually lasts only 1 to 2 days well wrapped stored in an airtight container. For longer storage, wrap well and freeze for up to a month.
Most focaccia will be at least three-quarters of an inch thick. However, the thickness can be customized to your personal preference by using a larger or smaller pan and adjusting the cooking time.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Olive Tomato Whole Wheat Focaccia
Ingredients
- 1 ¾ cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 2 cups whole wheat flour
- 3 cups bread flour
- ⅓ cup pitted Kalamata olives chopped (plus more for topping)
- ⅓ cup sun-dried tomatoes julienned (plus more for topping)
- 1 cup plus 1 tablespoon olive oil divided
- 1 tablespoon kosher salt plus more for topping
For topping:
- ¼ cup whole pitted Kalamata olives
- ¼ cup sun-dried tomatoes julienned
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt (or other coarse salt)
Instructions
- Combine the water, yeast, and sugar in a small bowl. Stir together and let sit for 10-15 minutes or until yeast is frothy.1 ¾ cups warm water, 1 package active dry yeast, 1 tablespoon sugar
- Place the flours, olives, tomatoes, 1/2 cup olive oil, kosher salt, and proofed yeast mixture in the bowl of a stand mixer with the dough hook attached.1/2 cup olive oil,2 cups whole wheat flour, 3 cups bread flour, ⅓ cup pitted Kalamata olives, ⅓ cup sun-dried tomatoes, 1 tablespoon kosher salt
- Turn the mixer on low speed until the mixture comes together. Increase the mixer speed to medium and knead for 5-6 minutes or until smooth and soft.
- Turn the dough out onto a lightly floured surface and knead by hand 3 or 4 times adding only a small amount of additional flour if the dough is too sticky.
- Clean the mixer bowl. Coat the inside of the bowl with 1 tablespoon olive oil.1 tablespoon olive oil
- Place the kneaded dough in the bowl and turn it so that both top and bottom are coated with olive oil.
- Cover the bowl with plastic wrap and let it sit in a warm place until doubled in volume – approximately 1 hour.
- Pour the remaining 1/2 cup olive oil onto a baking sheet.1/2 cup olive oil
- Put the dough onto the baking sheet and start pressing it out to fit the pan.
- Turn the dough over so that both sides are nicely coated with oil.
- As you are pressing the dough out, use your fingers to create holes or pockets all throughout the dough.
- Place additional whole olives and slices of sun-dried tomato on top of the dough and sprinkle with the chopped rosemary.¼ cup whole pitted Kalamata olives, ¼ cup sun-dried tomatoes, 1 tablespoon chopped fresh rosemary
- Cover and allow to rise again until doubled in size – about 1 hour.
- Near the end of the rising time, preheat the oven to 425 degrees.
- When ready to bake, sprinkle the top of the dough with kosher or coarse salt.1 teaspoon kosher salt
- Bake until nicely browned – about 20-25 minutes.
- Remove from oven and cool completely before serving.
Notes
- Be sure to use bread flour and not all-purpose flour for a classic chewy texture.
- Wrap any leftovers in plastic wrap to keep it moist. Keeps for about 2 days at room temperature or may be frozen for up to one month.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Oh, I love the addition of tomatoes to this! Such a beautiful bread … it’s definitely going on my to-make list!