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!

Nutriscore Rating: 57/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 8

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

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Preheat your oven to 220°C (430°F). Lightly oil a 9x13-inch baking pan.

Step 6

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.

Step 7

Drizzle the remaining 30 ml of olive oil over the dough, ensuring it pools in some of the dimples.

Step 8

Scatter the olives and fresh rosemary evenly over the dough, pressing them lightly into the surface. Sprinkle with flaky sea salt.

Step 9

Cover the pan loosely with a damp cloth and let the dough rise again for 20-30 minutes, until slightly puffed.

Step 10

Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are crisp.

Step 11

Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1053.9 grams (1053.9g)

Amount per serving	% Daily Value*
Calories	2509

Total Fat 75.30g	97%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 5.40g
Cholesterol 0mg	0%
Sodium 11209mg	487%
Total Carbohydrate 396.80g	144%
Dietary Fiber 19.20g	69%
Total Sugars 6.10g
Protein 55.30g	111%

Vitamin D 0IU	0%
Calcium 163mg	13%
Iron 26mg	142%
Potassium 658mg	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.

Source of Calories

Fat: 27.3%

Protein: 8.9%

Carbs: 63.8%