Tender on the inside, crispy on the outside! This easy homemade focaccia bread is topped with kalamata olives, fresh rosemary, and a sprinkling of sea salt.
Whisk the water, maple syrup, and yeast together in a small bowl or liquid measuring cup. Set the mixture aside for about 10 minutes, until it becomes frothy.
While the yeast mixture sits, stir 2 cups of all-purpose flour, 1 cup of whole wheat pastry flour, and the fine ground salt together in a large mixing bowl.
Pour the yeast mixture into the dry mixture, along with ⅓ cup of olive oil. Stir everything together to form a sticky dough.
Sprinkle in some more whole wheat pastry flour, a bit at a time, stirring and/or working it by hand until a workable dough forms (it took about ¼ cup more flour for me).
Transfer the dough to a lightly floured work surface and knead it for 5 minutes, adding more flour (either variety) as needed, until the dough is smooth and elastic.
Shape the dough into a ball and generously coat the outside with olive oil. Transfer it to a clean large mixing bowl, cover it with a damp tea towel, and place it in a warm spot to rise until doubled in size, about 1 hour.
Generously oil a 9 x 13 inch baking sheet and place the dough in the center. Use your hands to spread out the dough to cover the baking sheet. Brush the top with oil, then use your fingers to form indentations in the top surface of the dough, spaced about ½ inch apart.
Distribute the rosemary and olives on top of the dough, then sprinkle it evenly with the coarse ground salt.
Cover the dough again with a damp tea towel, and place it in a warm spot to rise again, just until it begins to puff up a bit, about 20 minutes.
While the dough rises, preheat the oven to 425°F.
Place the baking sheet into the oven and bake the bread for about 20 minutes, until puffy and lightly browned on top.
Remove the baking sheet from the oven and transfer it to a cooling rack to cool slightly before slicing.
When the bread is cool enough to handle, slice and serve.