Italian Focaccia Bread - Whole Wheat

Serves: 16 | Prep Time: 1 hour 30 minutes | Cook Time: 20 minutes
Italian Focaccia Bread - Whole Wheat


Dough Toppings
  • 1/2 cup Eden Extra Virgin Olive Oil
  • 2 cloves garlic, finely minced
  • 1 Tbsp finely chopped fresh thyme, or 1 tsp dried
  • 1 Tbsp finely chopped fresh rosemary, or 1 tsp dried
  • 8 whole Kalamata olives, finely chopped
  • 2 Tbsp Eden Garlic Gomasio


Place the yeast, 2 Tbsp olive oil, maple syrup and warm water in a measuring cup. Stir to dissolve, let sit 10 minutes and stir again. Place flour and sea salt in a large mixing bowl, and stir to mix. Add the yeast mixture to the flour. Form into a ball of dough. Transfer the dough to food processor and knead for several minutes or place on a floured surface and knead by hand for 10 minutes until smooth. If the dough is sticky, sprinkle lightly with a little flour. Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for at least 1 hour in a warm place (such as the kitchen) or until doubled in size.

While the dough is rising, combine the 1/2 cup olive oil, minced garlic and fresh chopped herbs. Mix and let sit to infuse the oil.

Preheat the oven to 450° F. Use 3 to 4 Tbsp of the infused olive oil to generously oil a large 18-inch by 12 1/2-inch rimmed baking sheet. Transfer the dough to the baking sheet, pressing it down to fit the size of the pan. Using your finger tips, dimple the dough. Drizzle the remaining infused olive oil evenly over the top of the dough. Evenly sprinkle the chopped olives and gomasio over the dough. Let the dough rest for about 10 to 15 minutes until it rises slightly. Bake the dough about 15 to 20 minutes until golden brown. Remove and cool before slicing.

Nutritional Information

Per serving - 167 calories, 9 g fat (45% calories from fat), 3 g protein, 20 g carbohydrate, 0 g fiber, 0 mg cholesterol, 100 mg sodium

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