Servings
Font
Back
Olive Tomato Whole Wheat Focaccia
0 from 0 votes

Olive Tomato Whole Wheat Focaccia

Italian focaccia bread studded with oil cured olives and sundried tomatoes.

Prep Time
20 mins
Cook Time
25 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 12 servings
Calories: 357 kcal
Course: Bread
Cuisine: Mediterranean

Ingredients

  • 1 ¾ cups water warm
  • 1 active dry yeast package
  • 1 tablespoon sugar
  • 2 cups whole wheat flour
  • 3 cups bread flour
  • ⅓ cup olives chopped (plus more for topping, oil-cured
  • ⅓ cup sun-dried tomatoes julienned (plus more for topping)
  • 1 cup olive oil divided, plus 1 tablespoon
  • 1 tablespoon kosher salt plus more for topping
  • 1 tablespoon rosemary chopped, fresh

Instructions

    Cup of Yum
  1. Combine the water, yeast, and sugar in a small bowl. Stir together and let sit for 10-15 minutes or until yeast is frothy.
  2. 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.
  3. 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.
  4. 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.
  5. Clean the mixer bowl. Coat the inside of the bowl with 1 tablespoon olive oil.
  6. Place the kneaded dough in the bowl and turn it so that both top and bottom are coated with olive oil.
  7. Cover the bowl with plastic wrap and let it sit in a warm place until doubled in volume – approximately 1 hour.
  8. Pour the remaining 1/2 cup olive oil onto a baking sheet.
  9. Put the dough onto the baking sheet and start pressing it out to fit the pan.
  10. Turn the dough over so that both sides are nicely coated with oil.
  11. As you are pressing the dough out, use your fingers to create holes or pockets all throughout the dough.
  12. Place additional whole olives and slices of sun-dried tomato on top of the dough and sprinkle with the chopped rosemary.
  13. Cover and allow to rise again until doubled in size – about 1 hour.
  14. Near the end of the rising time, preheat the oven to 425 degrees.
  15. When ready to bake, sprinkle the top of the dough with kosher or coarse salt.
  16. Bake until nicely browned – about 20-25 minutes.
  17. Remove from oven and cool completely before serving.

Notes

  • Tips:
  • To make whole wheat focaccia without a stand mixer: 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.
  • Storing focaccia: 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.
  • Be sure you’re using bread flour and not all-purpose flour to ensure that the bread has its classic chewy texture.
  • Make sure any fresh toppings are added after the bread has finished baking to keep them from wilting.
  • This bread can dry out quickly, so make sure you wrap any leftovers in plastic wrap to keep it moist.

Nutrition Information

Serving 1 Calories 357kcal (18%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 20g (31%) Saturated Fat 3g (15%) Sodium 649mg (27%) Potassium 211mg (4%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 44IU (1%) Vitamin C 1mg (1%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 357

% Daily Value*

Serving 1
Calories 357kcal 18%
Carbohydrates 40g 13%
Protein 7g 14%
Fat 20g 31%
Saturated Fat 3g 15%
Sodium 649mg 27%
Potassium 211mg 4%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 44IU 1%
Vitamin C 1mg 1%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.