Description
A delightful Italian focaccia infused with olives and rosemary, perfect for sharing or enjoying on its own.
Ingredients
Scale
- 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