Focaccia Bread Herbed with Black Olive Fresh Rosemary
Discover the rustic charm of homemade Focaccia Bread Herbed with Black Olive and Fresh Rosemary—a deliciously aromatic Italian flatbread perfect for any occasion. This recipe pairs a soft, fluffy interior with a golden, olive oil-brushed crust, dotted with the briny richness of black olives and the earthy fragrance of fresh rosemary. The addition of coarse sea salt adds a subtle crunch, enhancing every bite. With just 20 minutes of prep time and simple, pantry-friendly ingredients like all-purpose flour, yeast, and olive oil, this focaccia is both beginner-friendly and irresistibly flavorful. Serve it as a standalone snack, an appetizer with a drizzle of balsamic, or alongside your favorite soups and salads for a Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 60 milliliters Olive oil
- 7 grams Instant yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 100 grams Black olives (pitted and sliced)
- 2 tablespoons Fresh rosemary (chopped)
- 1 teaspoon Coarse sea salt
Instructions
In a large mixing bowl, combine the warm water, instant yeast, and sugar. Stir gently and let sit for 5-10 minutes until frothy.
Add the olive oil, 1 teaspoon of salt, and half the flour to the bowl. Mix with a wooden spoon until combined.
Gradually add the remaining flour and mix until a sticky dough forms.
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Lightly oil a clean bowl and place the dough inside, turning it to coat with oil. Cover with a damp kitchen towel and let it rise in a warm area for 1-1.5 hours until doubled in size.
Preheat the oven to 220°C (430°F). Line a baking sheet with parchment paper and drizzle it with olive oil.
Punch down the dough and transfer it to the prepared baking sheet. Stretch and press the dough with your fingers until it forms a roughly 9x13-inch rectangle.
Drizzle 2 tablespoons of olive oil over the dough. Using your fingers, gently press indentations all over the surface of the dough.
Sprinkle the sliced black olives, fresh rosemary, and coarse sea salt evenly across the top.
Let the dough rise again for 20-30 minutes until slightly puffed.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove from the oven and let the focaccia cool slightly before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7438 mg | 323% | |
| Total Carbohydrate | 396.0 g | 144% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 5.3 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
