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5 from 2 votes

Wholemeal Olive Focaccia

A rustic wholemeal focaccia topped with black olives and rosemary
Course Baking, Side Dish
Cuisine British
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 4
Calories 327kcal


  • 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


  • 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.
  • 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.
  • Allow to rise for half an hour. Drizzle on a little more olive oil before baking if needed.
  • Preheat your oven to 200 degrees (fan). Bake for 30 mins until golden brown and crisp on top.


Calories: 327kcal | Carbohydrates: 48g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Sodium: 1363mg | Potassium: 167mg | Fiber: 5g | Vitamin A: 195IU | Calcium: 41mg | Iron: 2.9mg