Rosemary Olive Focaccia
Elevate your bread-baking game with this Rosemary Olive Focaccia, a golden, crispy-edged Italian classic that's as stunning as it is delicious. Featuring a soft, airy interior and infused with the earthy aroma of fresh rosemary and briny bites of black or green olives, this focaccia is a true celebration of flavor and texture. The dough, made with all-purpose flour, warm water, and a touch of olive oil, comes together effortlessly, rising to pillowy perfection before getting its signature dimpled surface. Finished with a drizzle of olive oil, a sprinkle of flaky sea salt, and a generous scattering of fragrant rosemary, this bread bakes to a beautifully crisp crust. Perfect as an appetizer, a side dish for hearty soups or pasta, or as the base for a gourmet sandwich, this homemade focaccia is a must-try recipe for bread lovers. Ready in just under 2 hours, it’s your go-to for impressing family and friends with bakery-quality results straight from your oven.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 1 teaspoon Sugar
- 10 grams Salt
- 350 milliliters Warm water
- 60 milliliters Extra virgin olive oil
- 2 tablespoons Fresh rosemary
- 100 grams Pitted black or green olives
- 1 teaspoon Flaky sea salt (for topping)
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy.
Add the olive oil, salt, and half of the flour to the yeast mixture. Mix with a wooden spoon or a stand mixer using the dough hook attachment.
Gradually add the remaining flour and knead the dough for about 8-10 minutes until it becomes smooth and elastic. The dough should be slightly sticky but not too wet; adjust with a bit more flour if necessary.
Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Once the dough has risen, generously oil a 9x13-inch baking pan (or similar). Gently deflate the dough and stretch it into the pan, pressing it to fill the edges.
Using your fingertips, create dimples all over the surface of the dough. Drizzle with 2 tablespoons of olive oil, ensuring it seeps into the dimples.
Sprinkle the dough with chopped fresh rosemary, flaky sea salt, and distribute the olives evenly across the top, pressing them gently into the dough.
Cover the pan loosely with plastic wrap and let the dough rise again for 20-30 minutes, until puffy.
Meanwhile, preheat your oven to 220°C (425°F).
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and crisp on top.
Let the focaccia cool for a few minutes in the pan, then transfer to a cutting board. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6662 mg | 290% | |
| 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 | 140 mg | 11% | |
| Iron | 25.8 mg | 143% | |
| 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.
