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Close up shot of pieces of focaccia bread cut into squares

Fig Olive Rosemary Whole Wheat Focaccia

Fig Olive Rosemary Whole Wheat Focaccia is easy to make, absolutely delicious, wholesome, and the perfect balance of sweet and salty. It's the perfect addition to an appetizer spread or cheeseboard, and it's also a wonderful bread to use for sandwiches, or just to snack on! You won't be able to get enough of the soft, fluffy, pizza-like dough and crisp edges!

Course Appetizer, Bread, Side, Snack
Cuisine Italian
Keyword easy focaccia recipe, easy whole wheat focaccia recipe, fig focaccia, focaccia, focaccia recipe, olive focaccia, olive rosemary focaccia, rosemary fig focaccia, rosemary focaccia, whole wheat focaccia
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour 50 minutes
Servings 12
Author Molly | Spices in My DNA


  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 cup warm water
  • 2 teaspoons honey
  • 2 1/2 cups Bob's Red Mill Organic Whole Wheat Flour
  • 2 teaspoons kosher salt
  • 8 tablespoons extra virgin olive oil, divided
  • 2 teaspoons chopped fresh rosemary
  • 1/3 cup pitted Castelvetrano olives, halved
  • 6 fresh figs, sliced
  • flaky sea salt


  1. Place your yeast in a large mixing bowl (or the bowl of your stand mixer), along with the warm water and honey. Stir to combine. Set aside for about 10 minutes, or until foam appears on the surface. If your yeast doesn't foam, discard and try again. Either your water was too cool, or it was too hot.

  2. To your yeast, add the whole wheat flour, salt, and 4 tablespoons of the olive oil. Mix in a stand mixer fitted with the dough hook attachment for 5 minutes. Once the dough is smooth and elastic, remove from the mixer and knead for an additional minute or so on a clean surface. Alternately, stir the ingredients together with a wooden spoon, and once the dough starts to come together, knead the dough for 5-6 minutes on a clean surface, dusted with flour to prevent sticking. Place the dough in an oiled bowl and cover with a dish towel. Let rise in a warm place for 1 hour - 1 1/2 hours, or until doubled in size. (I like to preheat the oven to 400℉ to warm up the kitchen, turn it off, and place the bowl near or on top of the oven where it is giving off residual heat).

  3. Once dough has risen, drizzle 2 tablespoons of oil into the bottom of a 9x13 sheet pan (half sheet pan). Punch down the dough, and press into the pan evenly, dimpling the dough with your fingertips, pressing all the way to the bottom of the pan, to create the focaccia "dimples". Drizzle the top of the dough with a tablespoon of the olive oil. Cover with the same dish towel and let rise in a warm place for an additional 20 minutes.

  4. Preheat oven to 425℉. Once dough has finished its second rise, press the sliced figs and olives into the top of the focaccia dough. Drizzle with the last tablespoon of olive oil, and sprinkle with the rosemary and a couple big pinches of flaky salt. Bake for about 20 minutes, or until focaccia is golden brown on the edges and the top. Let rest for 5-10 minutes before removing from pan and slicing. Serve warm or at room temperature.