Olive and Rosemary Focaccia
Dive into the irresistible aroma and golden crust of homemade Olive and Rosemary Focaccia, a rustic Italian bread that’s as stunning as it is flavorful. This focaccia recipe combines a pillowy, olive oil-infused dough with briny pitted olives, fragrant fresh rosemary, and a sprinkling of flaky sea salt for the perfect balance of savory and herby goodness. With a hands-on kneading process and a signature dimpled surface, this bread boasts a crisp exterior and tender, airy interior that's ideal for pairing with soups, salads, or a simple drizzle of extra virgin olive oil. Ready in just a few steps with no-fuss ingredients, this bakery-worthy focaccia makes an impressive addition to your table whether served as an appetizer, side dish, or snack. Perfectly seasoned and irresistibly fresh, this classic bread recipe is guaranteed to wow your guests!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 350 ml Water
- 60 ml Olive oil
- 7 g Instant yeast
- 10 g Salt
- 5 g Sugar
- 100 g Pitted olives (green or black)
- 2 tbsp Fresh rosemary
- 1 tbsp Flaky sea salt
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar.
Gradually add the water to the dry ingredients, mixing with a wooden spoon or your hands until the dough comes together into a shaggy mass.
Add 30 ml of olive oil to the dough and knead it on a lightly floured surface or in the bowl for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free location for 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F). Lightly oil a 9x13-inch baking pan.
Punch down the dough and transfer it to the prepared pan. Spread it out evenly to fit the pan, gently pressing with your fingertips to create dimples on the surface.
Drizzle the remaining 30 ml of olive oil over the dough, ensuring it pools in some of the dimples.
Scatter the olives and fresh rosemary evenly over the dough, pressing them lightly into the surface. Sprinkle with flaky sea salt.
Cover the pan loosely with a damp cloth and let the dough rise again for 20-30 minutes, until slightly puffed.
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are crisp.
Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11209 mg | 487% | |
| Total Carbohydrate | 396.8 g | 144% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 6.1 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 658 mg | 14% | |
*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.
