Black Olive and Rosemary Focaccia

Whole Wheat Focaccia
A whole wheat, homemade, yummy focaccia bread with black olives and rosemary; for those days I treat myself to a savory breakfast bread. By the way, in my book, breakfast can be had for any meal of the day.

As much as we like demonizing carbs, starch and flour these days, there is no denying that bread is an absolute treat. Entire civilizations relied on this stuff for survival and still in many parts of the world, it is the primary food. We need carbs to lead energetic and active lives. Not every source of carb is OK though; there are good sources and bad  sources. After all, most vegetables and fruit sources are good carb sources. And a homemade whole wheat bread every now and then can be one too. Compared to white flour,  whole wheat flour has more nutrition and fiber, and it doesn’t spike up the blood sugar as much.

The freshest, healthiest and best tasting bread is always homemade. There is nothing quite like bread fresh out of the oven. The problem with homemade bread is that the result largely depends on your flour and oven, and even on the humidity and temperature of the room. This is one reason most people give up on the first try. But keep going and you will soon be able to make your own tweaks to get that perfect, homemade loaf. Here is a good starting point:

Black Olive and Rosemary Focaccia
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Course: Bread
Cuisine: Vegan
Servings: 1 loaf
Author: Dreamy Leaf
  • 3 cups whole wheat flour
  • About 1 and ¼ cups of water depends on flour
  • 1 tbsp olive oil
  • 1 tsp dry yeast
  • 1 tsp salt
  • 1 tsp maple syrup
  • 1 small can sliced black olives
  • Half lemon zest
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tbsp sesame seeds
  • 1 tbsp hemp seeds
  1. Warm up the water (should still be easy to touch. Too hot and you will kill the yeast).
  2. Activate the yeast in half of the water, mixed in with maple syrup. Let it wait a few minutes.
  3. Mix all the ingredients together with the activated yeast. Add in the remaining water slowly until you get the right consistency. You want it a little sticky but workable. I think tacky is the right description.
  4. Knead the dough for a few minutes.
  5. After kneading, form into a ball, cover and let sit for 30 minutes in a warm place (or up to two days in the fridge). The dough should approximately double in size.
  6. Roll the dough out and place on a parchment paper.
  7. Mix all the topping ingredients in a bowl and spread over the dough.
  8. Bake for 20 minutes in an oven preheated to 400F. Preheating is the key here. Make sure the oven is hot. If you have a pizza stone, that will help as well.

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