Focaccia (50% Whole Grain) with Fresh Thyme, Onion & Kalamata Olives

Serves: 12 | Prep Time: 2 hours 10 minutes | Cook Time: 20 minutes
Focaccia (50% Whole Grain) with Fresh Thyme, Onion & Kalamata Olives


Dough Toppings
  • 4 Tbsp Eden Extra Virgin Olive Oil
  • 2 cups red onions, sliced thin
  • 2 cloves garlic, minced
  • 1/4 cup pitted Kalamata olives, sliced or chopped
  • 3 Tbsp chopped fresh thyme


Place the yeast, 4 tablespoons olive oil, maple syrup and warm water in a measuring cup. Stir to dissolve, let sit 5 to 10 minutes and stir again. Place flour and sea salt in a large mixing bowl or food processor and mix well. Add the yeast mixture to the flour and knead several minutes into a smooth ball of dough. Transfer the dough to a medium oiled bowl, cover with a warm, damp towel and let sit in a warm place for 1 hour or until doubled in size.

While the dough is rising, place 2 tablespoons oil in a skillet and saute the onions and garlic several minutes until onions are tender and slightly caramelized. Set aside.

Preheat the oven to 425° F. Lightly oil a large heavy cast iron skillet or 13 x 9-inch rimmed baking sheet. When the dough has risen, punch it down into a ball and transfer it to the skillet or baking sheet. Using your hands, press the dough down and spread out to fit the size of the pan. Dimple (pinch) the dough. Brush the dough with remaining 2 tablespoons oil. Evenly distribute the sauteed onions, olives and fresh thyme over the dough. Let sit for about 10 minutes to rise slightly. Bake the dough about 20 to 25 minutes until golden brown. Remove and slice.

Yield: one 13 to 16-inch focaccia; about 10 to 12 slices

Nutritional Information

Per serving - 191 calories, 11 g fat (49% calories from fat), 4 g protein, 21 g carbohydrate, 2 g fiber, 0 mg cholesterol, 206 mg sodium

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