Olive and rosemary focaccia recipe
- Dish type
- Italian bread
A full of flavour focaccia that's super easy to make. A yummy side to a hot bowl of minestrone or tomato soup.
6 people made this
- 240ml warm water
- 1 teaspoon sugar
- 7g quick yeast (2 1/4 teaspoons)
- 2 tablespoons olive oil
- 4 tablespoons minced fresh rosemary
- 375g strong white bread flour or plain flour
- 1 teaspoon salt
- 70g pitted black olives
- 3 tablespoons olive oil
- 2 large plum tomatoes, sliced
- 2 teaspoons minced garlic
- 2 tablespoons minced fresh rosemary
- salt and pepper
- 40g grated Parmesan or Pecorino Romano cheese
MethodPrep:20min ›Cook:15min ›Extra time:30min rising › Ready in:1hr5min
- Stir together the water, sugar and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 4 tablespoons rosemary, flour and salt until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in size, about 30 minutes.
- Preheat oven to 200 C / Gas 6. Grease a baking tray, or sprinkle liberally with polenta (cornmeal).
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Reviews & ratingsAverage global rating:(42)
Reviews in English (29)
Oh my goodness, this bread is excellent. I changed it a bit to suit my tatstes. I added sundried tomatoes to the top instead of plum and added a bit of romano into the dough. Delicious!-20 May 2008
This was great! I made it in the breadmaker on the dough cycle & then rolled it out. I used all whole wheat flour in place of white flour. Also, I didn't have any olives, so instead I used some homemade tapenade I had on hand. I will definitely be making this again. I'd like to try it w/ fresh thyme either in place of or in addition to rosemary...-12 Jan 2008
by Katie S.
The perfect blend of spices and flavor. By using fresh grated Parmesan cheese, there was a nice moist layer of cheese that is very delicious. A good side to any Italian meal.-23 Jun 2007
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 ¼ cups warm water (100° to 110°)
- 3.9 ounces potato starch (about 3/4 cup)
- 3.15 ounces sweet white sorghum flour (about 3/4 cup)
- 3.15 ounces tapioca flour (about 3/4 cup)
- 2 ⅔ ounces white rice flour (about 1/2 cup)
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup olive oil, divided
- 3 teaspoons finely chopped fresh rosemary, divided
- 1 Yukon Gold potato, cooked, peeled, and grated
- 1 large egg
- ½ cup chopped pitted kalamata olives
- 2 garlic cloves, minced
- Cooking spray
- 2 tablespoons grated fresh Parmesan cheese
Dissolve yeast in 1 1/4 cups warm water in a small bowl let stand 5 minutes.
Weigh or lightly spoon potato starch and flours into dry measuring cups level with a knife. Combine potato starch, flours, xanthan gum, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment beat at medium speed until blended. Add yeast mixture, 3 tablespoons oil, 1 teaspoon rosemary, potato, and egg beat until blended. Gently fold in olives and garlic.
Spoon batter into a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Turn dough out onto a baking sheet coated with cooking spray shape into an 11-inch round. Brush top of bread with 1 tablespoon oil. Sprinkle with 2 teaspoons rosemary and cheese. Bake at 400° for 35 minutes or until golden brown and loaf sounds hollow when tapped.
Focaccia With Olives and Rosemary
- ▢ 4 cups white bread flour
- ▢ 1 7/8 cups water
- ▢ 2 teaspoons kosher salt
- ▢ 1 generous teaspoon instant yeast
- ▢ 1 1/2 tablespoons extra virgin olive oil plus more for the pan and drizzling
- ▢ Coarse sea salt for sprinkling
- ▢ Finely chopped fresh rosemary
- ▢ Olives sliced or halved
☞ TESTER TIP: The dough is very wet and sticky, so you’ll definitely want to let your stand mixer do the kneading as it’s quite difficult to do so by hand. (Don’t ask us how those Italian nonnas did it back in the day.)
Recipe Testers' Reviews
The smell of this focaccia baking is amazing and will transform your home into a bakery or pizzeria. The taste of it is just as good and won’t disappoint. The texture is crunchy on the outside soft but chewy on the inside. All around perfect!
The recipe is very easy and fun. I mixed my dough in a mixer. I let it proof for an hour while folding it every 15 minutes. The first 15 minutes it seemed to rise a bit, not a ton. After each fold, it seemed to rise about the same amount, which was about 1/4 more than original rise. When I finished all the folding, the dough was drier than when I started, but still moist. I did the windowpane test, which is pretty cool, and it worked. I stuck it in a plastic bowl and put it in the fridge.
This morning when I took it out, it had rose some more. I put it on the roasting pan and stretched it out every 30 minutes. Still being a little short on supplies these days, I only had black olives to top it with. I sprinkled it with sea salt and some herbs de Provence. The black olives were great on it, adding a nice touch of saltiness.
My focaccia baked for 20 minutes. After the first 15 minutes, I thought it looked too light in color so I left it in. After the next 5 minutes it still didn’t darken up but it was done at that point. I’m anxious to try again when I have more toppings like anchovies! Yes, more saltiness.
My husband and I have been nibbling on the focaccia all morning so serving size depends. Right now I would say 2! If you served it as a snack I say 4, with a meal 6. In this house? Probably just 2. Would be great with a nice glass of wine.
This focaccia bread is perfect. Perfect crumb, perfect moisture, perfect flavor. The dough was definitely very sticky and wet and not at all conducive to handling, but it rose beautifully and the finished loaf had plenty of airy pockets. I topped it with just rosemary and sea salt and served it warm. Everyone loved it and I managed to get my kids out of bed before 11 the next day by threatening to eat all the leftovers myself!
The dough was very wet, but mixed up well. The next day, it had risen more in the container, and I tipped it into the oiled baking pan. The recipe says to stretch it every 30 minutes, but after the initial gentle stretch to fit the pan, it didn't shrink back or need to be stretched. I baked mine in a 9-by-13-inch pan and this worked perfectly.
Probably the most perfect focaccia I've ever made. Best served straight out of the oven. I topped it with artichoke hearts, sage, yellow peppers, and a sprinkle of Parmesan and sea salt instead of olives and served it with olive oil. I must confess, I made it my main meal!
This is wonderful. A soft, chewy loaf with a golden, crispy crust. Perfect on its own but with lots of nooks that happily soak up any sauce or any topping you choose. The dough came together as directed and doubled nicely overnight in the fridge.
I scattered some sea salt and fresh rosemary on top and it was exceptional. I'll definitely make this again and try different toppings. I served this with pasta the first night and then again alongside a dinner salad the next.
HUNGRY FOR MORE?
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Rosemary Focaccia with Olives
Pierce potato several times with fork. Microwave on high until tender, turning once, about 12 minutes. Cut in half. Scoop flesh into small bowl mash well. Measure 2/3 cup (packed) mashed potato cool (reserve extra potato for another use).
Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt in processor blend until rosemary is chopped, about 1 minute. Add potato blend in, using about 25 on/off turns. Combine 1 cup warm water and sugar in 2-cup glass measuring cup sprinkle yeast over. Let stand until foamy, about 5 minutes. Stir 3 tablespoons oil into yeast mixture. With processor running, pour yeast mixture into flour mixture. Process until smooth, about 1 minute. Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more flour as needed, about 1 minute. Place dough in large oiled bowl turn to coat. Cover with towel let rise in warm area until doubled in volume, about 1 hour.
Position rack in center of oven and preheat to 450°F. Brush large baking sheet with oil. Punch down dough knead 30 seconds on lightly floured surface. Stretch or pat out dough to 12-inch round. Transfer round to prepared baking sheet. Press dough all over with fingertips to dimple. Brush with 1 tablespoon oil. Press olive halves, cut side down, into dough. Sprinkle with sea salt. Let rise until just puffy, about 20 minutes.
Olive and Rosemary Focaccia
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Focaccia makes a great snack or party food. In this recipe, the olive topping is sandwiched between layers of dough so that just a few olives peek out on the surface. Semolina in the dough contributes to an appealing, crisp texture.
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup semolina, plus more for dusting
- 1 (1/4-oz.) pkg. quick-rising yeast
- 1 tsp. salt
- 1/2 tsp. granulated sugar
- 2 tsp. olive oil
In food processor fitted with metal blade, combine flour, semolina, yeast, salt and sugar pulse on/off to mix. In measuring cup, combine 2/3 cup hot water (120F to 130F) and oil. With motor running, gradually pour hot liquid through food processor feed tube. Process until dough forms a ball, then process 1 minute to knead. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water if too sticky, add 1 to 2 tablespoons flour. Transfer dough to lightly floured surface and knead a few times. Coat sheet of plastic wrap with cooking spray and place, sprayed side down, over dough. Let dough rest 20 to 30 minutes.
Place baking stone or inverted baking sheet on bottom rack of oven to heat. Preheat oven to 450F. (Heat baking stone 25 minutes before baking heat baking sheet for 10 minutes. )
Coat another baking sheet with cooking spray and dust with semolina. On lightly floured surface, roll dough into 16 x 12-inch rectangle. Sprinkle olives and 2 teaspoons rosemary over half of rectangle. Fold dough in half to enclose olives and form a 12 x 8-inch rectangle. Press edges together to seal. Roll dough into 15 x 11-inch rectangle, about 1/4 inch thick. Transfer dough to prepared baking sheet, cover with plastic wrap and let rise 20 minutes.
In small bowl, combine 1 tablespoon oil and 1 tablespoon water. Brush oil mixture over top of focaccia. Sprinkle with remaining 2 teaspoons rosemary. Dip your fingertips in any remaining oil mixture and press dough to form dimples in focaccia. Pinch and pleat rim to finish edges. Place baking sheet on heated baking stone and bake until bottom of crust is golden and crisp, 10 to 20 minutes. Transfer to cutting board and use pizza cutter to cut into 8 rectangles. Serve warm or at room temperature.
Matthew Evans' olive and rosemary focaccia
Fresh rosemary, pitted olives, a drizzle of olive oil and a sprinkle of salt - freshly baked focaccia made easy.
While they may have a bad name from the 1990’s, when the Italian original was bastardised by lesser bakers around Australia, the humble focaccia is a pressed out flatbread that is still remarkably delicious, especially on the day it’s baked. Matthew Evans, Gourmet Farmer Series 4
- 15 g fresh yeast (or 7 g dried)
- 1 tbsp honey
- 500 g (3⅓ cups) plain flour
- 1 tbsp salt
- 400 ml warm water
- 30 ml olive oil, plus extra for drizzling
- 20 small black olives, pitted
- 1 sprig fresh rosemary, leaves picked
- Sea salt flakes, for sprinkling
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe makes 1 large loaf
Resting time 1 hour
Mix the yeast, honey and 2 tablespoons water in a small bowl and set aside.
Mix the flour and salt in a large bowl. Stir in the yeast mixture and warm water. Knead well until the dough is smooth and elastic. Place in a bowl well oiled with the olive oil (toss the dough in the oil to coat all over), cover with a damp tea-towel and leave to rise in a warmish spot for 1 hour.
Preheat the oven to 230 ˚C.
Punch the dough down, then knead again on a lightly floured surface for 6-7 minutes. Press the dough out onto a floured baking tray until about 1 cm-thick. Use your fingers to create indents in the dough. Scatter with olives and rosemary leaves, the drizzle with extra oil and scatter with salt. Bake in the centre of the oven for 15-20 minutes or until golden and cooked through. Cool on a wire rack. Serve with extra virgin olive for dipping or some goat’s cheese and eat it as you walk through your olive grove, willing the trees to grow.
Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok. Creative concept by Belinda So.
Matthew Evans is back in his brand-new series of Gourmet Farmer, 8pm Thursday nights on SBS and on SBS On Demand.
Put flour into bowl of a freestanding mixer fitted with a dough hook (see GH Tip). Mix in yeast and 2tsp fine salt. Add oil and 300ml (1/2 pint) lukewarm water and mix on slow-medium speed for 5min or until dough is elastic and soft (it will be fairly sticky &ndash add a little more flour if too sticky). Cover bowl with greased clingfilm and leave in a warm place to rise until doubled in size &ndash about 11/2hr.
Dust a large baking tray with polenta, if using, or grease with oil. Scrape dough on to prepared baking tray. Using fingers, press into a rough 20.5 x 30.5cm (8 x 12in) rectangle. Cover with greased clingfilm (oil-side down) and leave in a warm place to prove for 30min until soft and pillowy.
Preheat oven to 220°C (200°C fan) mark 7. In a small bowl, whisk together topping oil with 25ml (1fl oz) water until emulsified. With floured fingers, poke vertical dimples into dough, down to tray. Pour over oil mixture and scatter over salt flakes and rosemary.
Bake in oven for 25min or until rich golden brown. Transfer to a wire rack to cool a little. Eat warm or at room temperature.
Like this? You'll love.
This is a wet dough, so a freestanding mixer is ideal. But you can do step 1 by hand, adding a little more flour if dough is too sticky to knead. Knead for 10min.
Are Carbs Bad For You?
Before I sign-off, I wanted to say something about carbs. I’ve often heard friends lamenting about bread and pasta as the source of their weight-loss woes and labeling them as ‘naughty foods’. But it’s not that black and white and there’s a place for carbs even if you’re on a lower-carb eating plan.
Like other aspects of nutrition, carb quality matters. High-quality carbohydrates such as fruit, starchy veggies, and whole grains, are packed with important nutrients such as fiber, vitamin A, B-vitamins, vitamin C, potassium and more. Moreover, population studies suggest that higher whole-grain and fiber intake assists with weight management, blood sugar control, blood pressure regulation, cholesterol control, and digestive health . (Learn more about whole grains here).
Finally, carbohydrate is an especially important consideration if you participate in moderate-high intensity exercise. Carbohydrate is the preferred fuel for the brain and working muscles, and not getting enough carbohydrate can impair sports performance and compromise recovery after a hard workout or a race .
How much carbohydrate do you need? Well, that’s a tough question that depends on a variety of factors including age, weight, goals, activity level, pre-existing conditions and more. The point is that carbs aren’t altogether bad and carb quality makes a difference.
- 500 grams (17 1/2 ounces, about 3 1/4 cups) all-purpose or bread flour
- 15 grams (.5 ounces, about 1 tablespoon) kosher salt
- 4 grams (.15 ounces, about 1 teaspoon) instant yeast
- 325 grams (11 1/2 ounces, about 1 1/2 cups minus 1 tablespoon) water
- 1/4 cup extra-virgin olive oil, divided
- 4 ounces pitted green olives, sliced
- 1/4 cup roasted pistachios, roughly chopped or lightly pounded in a mortar and pestle
- 2 tablespoons fresh rosemary leaves, very roughly chopped
- Coarse sea salt
Reviews & Comments
Can this be cut in half? Tried this question before with no response, perhaps not doing it right.
Love all your recipes except Needed to doctor the asparagus soup as it was too bland.
Hi L, Sorry you didn’t hear back after your initial question! Yes, you can cut the recipe in half if you’d like. This freezes beautifully, so you could make the entire recipe, cut it into portions and freeze some of it for a later date. Hope you enjoy!
Jenn, my previous baking experience is minimal so my expectations were minimal also, but this turned out just first-rate! Great taste, texture, and appearance. I scaled it down to 2/3 because I have a smaller baking sheet, used King Arthur unbleached bread flour, and tripled the rosemary because I love rosemary and have three enormous bushes of R. Officinalis var. ‘Tuscan blue’ in my back yard. Went exactly according to your directions and observations. Thanks a bunch!
I have taken to baking bread this year with great results but my first attempt at focaccia left me wary to try again. This recipe popped into my inbox and, since I have made several of Jenn’s recipes and they never fail, I decided to try again. Wow! Delicious. Amazing texture and a beautiful crispy crust. I did use a garlic infused olive oil and it was perfect focaccia. A great bread to serve alongside my chicken cacciatore to soak up the sauce. This is a keeper and will be a go-to for our weekly Italian night menu…