Whole Wheat Focaccia Bread with Figs, Olives, and Rosemary - Patricia Bannan, MS, RDN

Ingredients

• 1 1/4 ounce envelope active dry yeast (or 2¼ teaspoons)
• 2 teaspoons honey
• 2 1/2 cups warm water
• 3 1/2 cups all-purpose flour
• 1 1/2 cups whole-wheat flour
• 2 teaspoons sea salt
• 5 tablespoons extra-virgin olive oil
• 16 large fresh black mission figs, stemmed and quartered
• 9 canned whole black olives, drained
• 2 large sprigs rosemary
• 2 tablespoons extra-virgin olive oil (for brushing over bread)
• 1/2 teaspoon sea salt