Black Olive and Tomato Whole Grain Focaccia


  • 1/4 tsp active dry yeast
  • 1 cup warm water
  • 1 1/2 cup whole wheat flour
  • 1 cup oat flour
  • 1/4 cup 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


  1. In a small bowl, combine yeast with warm water and let sit for 10 minutes.
  2. 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.
  3. Grease a bowl and transfer the dough to it. Cover with a towel and let rise in a warm place for 25 minutes.
  4. Preheat the oven to 425°. Grease a 9 inch cake pan.
  5. 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 inch 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.
  6. Remove from oven and let cool 15 minutes before cutting into 12 slices. Serve warm.