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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

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)

Directions

Step 1

In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Sprinkle the dough with chopped fresh rosemary, flaky sea salt, and distribute the olives evenly across the top, pressing them gently into the dough.

Step 8

Cover the pan loosely with plastic wrap and let the dough rise again for 20-30 minutes, until puffy.

Step 9

Meanwhile, preheat your oven to 220°C (425°F).

Step 10

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

Step 11

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

Serving size	1044.2 grams (1044.2g)

Amount per serving	% Daily Value*
Calories	2474

Total Fat 74.50g	96%
Saturated Fat 10.80g	54%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 6662mg	290%
Total Carbohydrate 395.70g	144%
Dietary Fiber 18.60g	66%
Total Sugars 5.30g
Protein 55.00g	110%

Vitamin D 0IU	0%
Calcium 140mg	11%
Iron 26mg	143%
Potassium 753mg	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.

Source of Calories

Fat: 27.1%

Protein: 8.9%

Carbs: 64.0%