Focaccia with Olives and Rosemary Recipe

Focaccia is a classic Italian flatbread, beloved for its simple yet flavorful profile. The addition of olives and rosemary elevates the basic recipe, creating a delicious bread with aromatic herbs and rich, briny bites of olive. It’s perfect as an appetizer, a side dish, or even as the main star of a meal when paired with a variety of dips or spreads. In this recipe, we’ll guide you step by step through the process of making focaccia with olives and rosemary, ensuring your bread is soft on the inside with a beautifully crisp, golden crust.

Ingredients:

For this recipe, you'll need the following ingredients:

• 500 g all-purpose flour
• 7 g instant yeast
• 1 teaspoon sugar
• 2 teaspoons salt
• 350 ml warm water
• 100 ml extra virgin olive oil (divided)
• 2 tablespoons fresh rosemary leaves
• 100 g mixed black and green olives, pitted and halved
• Coarse sea salt for topping

Step-by-Step Instructions:

1. Preparing the Dough

Start by activating the yeast. In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let the mixture sit for about 5–10 minutes until it becomes foamy, indicating the yeast is active.

Next, add the flour and 1 teaspoon of salt to the yeast mixture. Pour in 2 tablespoons of olive oil and begin mixing. You can use a wooden spoon or your hands to bring the dough together. Once combined, transfer the dough to a clean, floured surface and knead it for about 10 minutes. The dough should become smooth and elastic.

2. First Rise

After kneading, place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1–1.5 hours, or until it has doubled in size.

3. Shaping the Focaccia

Once the dough has risen, prepare a baking sheet by greasing it generously with olive oil. Punch down the dough to release excess air, then transfer it to the baking sheet. Gently stretch and press the dough out to fit the sheet, forming a rectangular or circular shape, depending on your preference. Don’t worry about perfection; focaccia’s rustic appearance is part of its charm.

4. Topping with Olives and Rosemary

Now comes the fun part—dimpling the dough! Use your fingers to press deep indentations all over the surface of the dough. Drizzle about 3 tablespoons of olive oil over the top, allowing it to pool in the dimples. Then, sprinkle the fresh rosemary leaves and halved olives evenly across the dough. For an extra flavor boost, scatter some coarse sea salt on top.

5. Second Rise

Cover the focaccia dough again and let it rise for another 30–45 minutes. This second rise will help create that fluffy, airy texture characteristic of good focaccia.

6. Baking the Focaccia

Preheat your oven to 220°C (430°F) during the second rise. Once the dough has puffed up, place the focaccia in the oven and bake for 20–25 minutes, or until the top is golden brown and crispy. The aroma of the baking rosemary and olives will fill your kitchen, giving you a sneak peek of the deliciousness to come.

7. Finishing Touches

Once baked, remove the focaccia from the oven and drizzle the remaining olive oil over the top. Let the bread cool slightly before cutting it into pieces. Serve warm, either on its own or with a side of olive oil for dipping.

Tips for Perfect Focaccia:

• Resting Time: Don’t rush the resting process. Allowing the dough to rise properly is crucial for achieving the soft, airy texture that makes focaccia so delightful.
• Olive Oil: Quality olive oil makes a significant difference in this recipe. Use the best extra virgin olive oil you can find for the most flavorful results.
• Herb Variations: While rosemary is a classic choice, you can experiment with other fresh herbs like thyme or oregano for a different flavor twist.

Serving Suggestions:

Focaccia with olives and rosemary pairs well with a variety of meals. You can serve it alongside soups or salads, as a side for main courses, or as an appetizer with various dips such as hummus, olive tapenade, or sun-dried tomato spread. It’s also fantastic sliced in half and used as a sandwich base, filled with vegetables, cheese, or other savory ingredients.

Conclusion:

Making focaccia at home is a rewarding and straightforward process that yields impressive results. This focaccia recipe with olives and rosemary brings together the earthy, aromatic flavors of rosemary and the briny richness of olives, all wrapped up in a golden, crispy crust with a tender interior. Whether you’re serving it at a dinner party or enjoying it as a simple snack, this focaccia is sure to be a hit with family and friends.

One important aspect to consider when making focaccia is the type of flour you use. While all-purpose flour works well, for an even better result, you can experiment with bread flour. Bread flour has a higher protein content, which can contribute to a chewier texture and better gluten development in the dough. If you're looking for a more rustic texture, a mix of whole wheat and all-purpose flour can also be used, though you may need to adjust the water content to account for the absorbency of whole grains.

Another factor that enhances the flavor is the use of infused olive oil. You can prepare the olive oil in advance by infusing it with additional herbs like thyme, garlic, or even a hint of lemon zest. This oil can then be drizzled over the focaccia right before serving, adding an extra depth of flavor.

For those who enjoy more variety, the toppings can be adapted easily. You could include sun-dried tomatoes, roasted bell peppers, or even caramelized onions to complement the olives and rosemary. Customizing your focaccia allows you to create endless variations to suit different tastes and occasions.