Focaccia with Rosemary Olives
Elevate your bread-baking game with this golden and aromatic Focaccia with Rosemary Olives, a Mediterranean-inspired delight that's as beautiful as it is delicious. Featuring a pillowy-soft, olive oil-infused dough topped with fragrant fresh rosemary, briny pitted olives, and a sprinkle of coarse sea salt, this recipe brings bold, rustic flavors to your table. Perfectly crisp on the outside yet tender on the inside, this homemade focaccia is a breeze to make with simple ingredients like all-purpose flour, active dry yeast, and warm water. Its dimpled surface, brushed with olive oil, captures bites of savory toppings, making it an irresistible companion to soups, salads, or antipasto platters. Ready in just over an hour with minimal effort, this bakery-style bread is ideal for entertaining or elevating everyday meals.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 350 milliliters Warm water
- 60 milliliters Olive oil
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 2 tablespoons Fresh rosemary
- 100 grams Pitted olives (e.g., Kalamata or green)
- 1 teaspoon Coarse sea salt
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast, stirring gently. Let the mixture sit for about 5-10 minutes until it becomes frothy.
Add 3 tablespoons (45 ml) of olive oil, 1 teaspoon of salt, and the flour to the yeast mixture. Stir with a wooden spoon or mixer until a soft dough forms.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook for 5-6 minutes.
Lightly oil a large bowl with 1 teaspoon of olive oil, place the dough inside, and cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for 1-1.5 hours until it has doubled in size.
Preheat the oven to 220°C (430°F). Line a rectangular baking tray (approximately 9x13 inches) with parchment paper and drizzle it with 1 tablespoon of olive oil.
Punch down the dough to release the air, then transfer it to the prepared tray. Press it out gently with your hands to evenly fill the tray. Cover and let it rise for another 20-30 minutes.
Use your fingers to press dimples all over the surface of the dough. Brush the remaining olive oil over the top, ensuring it seeps into the dimples.
Sprinkle the rosemary leaves, pitted olives, and coarse sea salt evenly across the surface of the dough.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crisp on the outside.
Remove from the oven and let it cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7440 mg | 323% | |
| Total Carbohydrate | 395.7 g | 144% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 5.3 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 753 mg | 16% | |
*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.
