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Olive Tomato Whole Wheat Focaccia

Olive Tomato Whole Wheat Focaccia is a homemade flat Italian bread studded with olives, sundried tomatoes, and fresh rosemary.
Golden focaccia bread topped with Kalamata olives, sun-dried tomatoes, and rosemary on a baking tray.
Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes
Servings 12 servings

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.
To make the bread without a stand mixer: Use a sturdy wooden spoon or bread 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.

Nutrition

Serving: 1 | Calories: 368kcal | Carbohydrates: 41g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 886mg | Potassium: 292mg | Fiber: 4g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg
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