Focaccia bread is a beloved Italian staple, known for its airy texture and rich flavor. When infused with olives and rosemary, this version becomes a delightful treat, perfect for sharing at any gathering. Olive Rosemary Focaccia is not just a bread; it’s a wonderful complement to soups, salads, and charcuterie boards, or simply enjoyed on its own. The combination of herbs and briny olives will take your taste buds on a journey to sunny Mediterranean shores.
Recipe Information
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 200
- Protein: 4g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 1g
- Sugar: 0g
- Sodium: 220mg
Why Make This Olive Rosemary Focaccia
This Olive Rosemary Focaccia is incredibly versatile and brings a rustic charm to every meal. It’s easy to prepare and fills your kitchen with the enticing aroma of freshly baked bread. The combination of olives and rosemary adds complexity to the flavor, making it a crowd-pleaser at any occasion. Whether you serve it warm with a drizzle of olive oil or use it as a base for a savory sandwich, this focaccia will impress your family and friends.
How to Make Olive Rosemary Focaccia
Ingredients:
- 2 cups warm water
- 1 tablespoon sugar
- 2 tablespoons active dry yeast
- 5 cups all-purpose flour
- 1 tablespoon salt
- 1/2 cup olive oil
- 1/2 cup olives, pitted and chopped
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt for sprinkling
Directions:
Step 1: Preparation
In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy. This step ensures that your yeast is activated and ready to create that perfect rise in your dough.
Step 2: Mixing
Add flour, salt, and olive oil to the yeast mixture. Use a wooden spoon to mix until a dough forms. The dough should be slightly sticky but manageable.
Step 3: Kneading
Knead the dough on a floured surface for about 10 minutes until smooth. This process strengthens the gluten, giving your focaccia its delightful texture.
Step 4: First Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size. This is when your focaccia will develop its airy structure.
Step 5: Preheating
Preheat the oven to 425°F (220°C). Make sure the oven is fully heated before you bake your focaccia for a perfect crust.
Step 6: Shaping
Punch down the dough and spread it into a greased baking sheet. Make dimples in the surface with your fingers, which will hold the olive oil and toppings beautifully.
Step 7: Topping
Sprinkle with chopped olives, rosemary, and coarse sea salt. Drizzle with olive oil. These toppings not only add flavor but also create a stunning visual appeal.
Step 8: Second Rise
Let it rise again for about 20 minutes. This second rise will add to the fluffiness of your focaccia.
Step 9: Baking
Bake for 20-25 minutes until golden brown. Your kitchen will fill with an irresistible aroma, signaling it’s almost time to enjoy!
Step 10: Cooling
Allow to cool slightly, then tear into pieces and serve. The best way to enjoy focaccia is fresh out of the oven with a side of olive oil for dipping.
How to Serve Olive Rosemary Focaccia
This focaccia pairs beautifully with soups and salads, acts as perfect dipper for olive oil and balsamic vinegar, or can be served alongside artisan cheeses for a lovely charcuterie board. You can also slice it for sandwiches or toast it with your favorite toppings for a delightful snack.
How to Store Olive Rosemary Focaccia
Keep your focaccia in an airtight container at room temperature for up to 2 days. For longer storage, slice it, wrap it tightly in plastic wrap, and freeze for up to 3 months. To enjoy, simply thaw and reheat in the oven for a few minutes for that fresh-baked taste.
Expert Tips for Perfect Olive Rosemary Focaccia
- Check Yeast Freshness: Always ensure your yeast is fresh for proper rising.
- Flour Variability: Depending on your environment, you might need to adjust flour for the right dough consistency. Start with less and add more if needed.
- Experiment: Try different olives or herbs to personalize your focaccia. Sun-dried tomatoes and garlic also make fantastic additions.
- Dimpling Technique: Don’t skip the dimples; they hold in the oil and toppings, adding to the flavor and appearance.
- Oven Quality: Be mindful of your oven’s hot spots; rotate the focaccia if necessary during baking for even browning.
Delicious Variations
- Cheese Lovers: Add grated Parmesan or crumbled feta into the dough before the first rise.
- Herbed Delight: Mix in dried Italian herbs or garlic for an additional flavor punch.
- Sweet Twist: For a dessert version, substitute olives for figs or add a sprinkle of sugar and cinnamon before baking.
Frequently Asked Questions
-
Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast. There’s no need to proof it; just mix it with the dry ingredients.
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How can I make this gluten-free? Substitute all-purpose flour with a gluten-free flour blend designed for baking, ensuring you add some binding agent like xanthan gum.
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What if I don’t have fresh rosemary? Dried rosemary can be used in a pinch; however, reduce the amount as dried herbs are more potent.
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Can I flavor the olive oil? Absolutely! Infuse the olive oil with garlic or chili flakes before drizzling it on top for extra flavor.
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Is it okay to double the recipe? Yes, this recipe can easily be doubled. Just ensure you have a large enough space for rising and baking!
Conclusion
Olive Rosemary Focaccia is a straightforward and satisfying recipe that can elevate any meal with its incredible aroma and flavor profile. Its versatility makes it suitable for numerous occasions, whether it’s a family dinner or a festive gathering. With a few simple ingredients and some love, you can create a masterpiece that will have everyone coming back for seconds. Enjoy the process, and happy baking!
Print
Olive Rosemary Focaccia
- Total Time: 115 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Italian focaccia infused with olives and rosemary, perfect for sharing or enjoying on its own.
Ingredients
- 2 cups warm water
- 1 tablespoon sugar
- 2 tablespoons active dry yeast
- 5 cups all-purpose flour
- 1 tablespoon salt
- 1/2 cup olive oil
- 1/2 cup olives, pitted and chopped
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt for sprinkling
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Use a wooden spoon to mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour.
- Preheat the oven to 425°F (220°C).
- Punch down the dough and spread it into a greased baking sheet, making dimples in the surface.
- Sprinkle with chopped olives, rosemary, and coarse sea salt. Drizzle with olive oil.
- Let it rise again for about 20 minutes.
- Bake for 20-25 minutes until golden brown.
- Allow to cool slightly, then tear into pieces and serve.
Notes
Serve fresh with olive oil for dipping. Can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 0g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
