Public Recipe
Olive and Rosemary Focaccia
Shared on 7/10/2025
Use brine-cured olives for best flavor. Add sun-dried tomatoes for variation. Serve with balsamic and olive oil for dipping.
Prep Time
20 minutes
Bake Time
25 minutes
Difficulty
beginner
Yield
1 large focaccia
yeast bread
Ingredients
- Bread Flour: 500g (4 cups)
- Warm Water: 375ml (1 1/2 cups + 1 tbsp)
- Active Dry Yeast: 7g (2 1/4 tsp)
- Olive Oil: 90ml (6 tbsp)
- Salt: 10g (2 tsp)
- Kalamata Olives: 150g (1 cup), pitted and halved
- Fresh Rosemary: 2 tbsp, chopped
- Flaky Sea Salt: for topping
Instructions
1
Activate yeast in warm water with pinch of sugar.
2
Mix flour, salt, yeast mixture, and 3 tbsp olive oil.
3
Knead 5-7 minutes until smooth.
4
Place in oiled bowl, rise 1 hour until doubled.
5
Press into oiled 9x13-inch pan, dimple surface.
6
Press olives into dough, sprinkle rosemary.
7
Proof 30 minutes.
8
Preheat oven to 425°F (220°C).
9
Drizzle with 3 tbsp olive oil, sprinkle sea salt.
10
Bake 20-25 minutes until golden.
11
Drizzle with remaining oil before serving.
Equipment
- 9x13-inch baking pan
Baker's Notes
Use brine-cured olives for best flavor. Add sun-dried tomatoes for variation. Serve with balsamic and olive oil for dipping.
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