Black Olive and Rosemary Focaccia

Course Bread
Cuisine Vegan
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 1 loaf
Author Dreamy Leaf



  • 3 cups whole wheat flour
  • About 1 and ΒΌ 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.