Using wholemeal flour for the focaccia gave it more bite and texture than using white flour, and it tasted great.
I served it with salad and feta cheese for lunch, and the chunks I tore off and ate on their own while it was still warm were also very good! We’ll definitely be having this more often now, especially in summer.
For more focaccia recipes, why not try one of these from fellow food bloggers:
- Strawberry focaccia from Little Sunny Kitchen
- Garlic and rosemary focaccia with smoked sea salt in a bread machine from Elizabeth’s Kitchen Diary
- Grape focaccia (Schiacciata all’uva) from SupergoldenBakes
Recipe
Wholemeal Olive Focaccia
A rustic wholemeal focaccia topped with black olives and rosemary
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Servings: 4
Calories: 327kcal
Ingredients
- 140 g strong white bread flour
- 110 g strong wholemeal seeded bread flour
- 1 tsp salt
- 1 tsp fast bake yeast
- 1 tbsp olive oil
- 200 ml cold water
- 200 g black olives
- Olive oil to drizzle
- Small bunch of rosemary leaves stripped from the woody stem
Instructions
- Place the two flours, salt, yeast, olive oil and three quarters of the water in a large bowl and use a spoon to mix it together into a sticky dough.140 g strong white bread flour, 110 g strong wholemeal seeded bread flour, 1 tsp salt, 1 tsp fast bake yeast, 1 tbsp olive oil, 200 ml cold water
- Knead it in the bowl for five minutes and add the remaining water slowly.
- Stretch the dough out in the bowl and then fold in into the centre, keep turning the bowl little by little and continue stretching and folding for five minutes. It will gradually become less sticky and more elastic.
- Turn the dough out onto an oiled surface and knead it for another ten minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover it with clingfilm, and allow it to double in size, which should take around an hour to an hour and a half.
- Oil a baking sheet. Press out the dough into a rough rectangle on the baking sheet. Leave it to rest for ten minutes.
- Drizzle over the olive oil, add the black olives (I used Fragata), and scatter over the rosemary leaves.200 g black olives, Olive oil to drizzle, Small bunch of rosemary leaves
- Allow to rise for half an hour. Drizzle on a little more olive oil before baking if needed.
- Preheat your oven to 200℃ /390℉. Bake for 30 mins until golden brown and crisp on top. Allow to cool then enjoy.
Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!
Helen @ Fuss Free Flavours says
Lovely bread Lucy – it is so satisifying to use up a bag of anything! Thanks for linking up to #creditcrunchmunch
Stuart says
Not a huge huge fan of olives, but I think they would be lovely with the bread. Thanks for sharing Lucy x
Angela / Only Crumbs Remain says
I love faccacia and yet I’ve never made one – your post has inspired me to give it a go!
Angela x
Diana says
I love Foccacia! easy to make and the results are always amazing! Thank you for linking to my strawberry foccacia recipe 🙂
munchiesandmunchkins says
Oh this looks delicious Lucy. Love Foccacia.
the foodie couple says
i love making focaccia, probably my favourite bread to make. not used olives recently so will try this one. hubby loves rosemary so he will love the combination
Sylvia @ Happiness is homemade says
Love focaccia 😉 I used it last time to make a quick pizza!