Black Olive and Tomato Whole Grain Focaccia

By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.

I can remember as a kid, putting black olives on my finger tips and pretending I had olive hands. After all, playing with your food makes it taste that much better! We ate California Black Ripe Olives all the time, so it was great to learn just how healthy and good for you they really are!

Olives are part of the Mediterranean diet and contain monounsaturated fat…the good fat! They also have a unique flavor and texture, act as a versatile pantry ingredient, and are a naturally cholesterol-free food. Eat them alone as a snack, as part of a meal, or bake up this whole grain focaccia bread for a savory breakfast or to serve alongside a pot of soup! It’s easy to make, comes together quickly, and tastes almost like pizza…without all the guilt.

Black Olive and Tomato Whole Grain Focaccia
Serves 12

1/4 tsp active dry yeast
1 C warm water
1.5 C whole wheat flour
1 C oat flour
1/4 C flaxseed meal
1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp parsley
1 tbsp oregano
1/4 tsp tarragon
1 tbsp honey
2 tbsp olive oil
3/4 can California Black Ripe Olives, roughly chopped
1/2 pint cherry tomatoes, chopped

In a small bowl, combine yeast with warm water and let sit for 10 minutes.

In the bowl of your stand mixer, combine all the dry ingredients, including herbs. Use the hook attachment and mix the dry ingredients for a minute. Keep the mixer running on speed 5 and pour in the yeast mixture. Drizzle in the honey and olive oil. Turn up the speed to 6 and let the mixer knead the dough for you until its combined, and begins to look shiny.

Grease a bowl and transfer the dough to it. Cover with a towel and let rise in a warm place for 25 minutes.

Preheat the oven to 425°. Grease a 9″ cake pan.

Punch down the dough once. Transfer to the greased pan and spread out evenly to the edges. Create indents with your knuckles about 1/2″ apart across the entire pan. Poke the dough with a fork or knife to allow steam to escape. Now cover with the chopped olives and tomatoes. Bake at 425° for 17-19 minutes.

Remove from oven and let cool 15 minutes before cutting into 12 slices. Serve warm.