Rosemary and Olive Focaccia


My sons love focaccia. They love it for all the reasons that make this bread special. This thin yeasty bread, flavored with olive oil, topped with rosemary, cured olives, and salt is a lot like pizza. After making a bunch of these, I have opted for a heavy hand on the yeast, so it's just a little higher and chewier. This bread is excellent for sandwiches or as my sons love it, dipped in yet more luxurious olive oil.


Ingredients for Rosemary and Olive Focaccia:


5 cups flour + 1-2 tablespoons for kneading

2 packs instant yeast

1/2 cup water + 1 1/2 cups warm water

1 tablespoon sugar

1 tablespoon kosher salt

1/2 cup extra virgin olive oil + 1/3 cup + 2 tablespoons + more for bowl

1/2 cup oil-cured olives, pitted and sliced

a few sprigs of fresh rosemary

1 1/2 tablespoons crystal salt flakes


You will also need a half sheet pan. A few people have asked about which pans I use. Click HERE for more information.


Time-Saving Tip: The bread is best on the day it's baked. So prepare and bake the bread early in the day.


Let's see what we need.


We're ready to bake.



Dissolve the sugar and yeast in a 1/2 cup of water; let sit 15 minutes until it has puffed up.


Attach a dough hook to a stand mixer and combine the flour and salt in the bowl. Pour in the yeast mixture, 1/2 cup of oil, and 1 1/4 cups of warm water. Turn on the mixer and combine; continue to knead with the hook on medium-speed until the dough is elastic; about six minutes.


Sprinkle a small amount of flour on a parchment-lined surface. Transfer the dough from the bowl to the floured surface. Knead by hand for a minute and shape into a ball.


Generously drizzle olive oil into a large bowl. Place the dough in the bowl, turning it, completely covering it in oil. Cover the bowl with plastic wrap and place in a warm spot. Let the dough rise for 1 1/2 hours or until doubled in size.


Pour 1/3 cup oil into the sheet pan, spread it around. Transfer the dough from the bowl and transfer it to the pan. Once the mixture is in the pan, turn it over and then start to spread it out, so it completely covers the pan. The dough is soft and is easily spread out. As you spread the dough poke your fingers around making a bunch of holes throughout the surface. Once the mixture is spread out sprinkle the top with the rosemary, olives and crystal salt. Transfer the pan to a warm surface and let rise and 1 1/2 hours.


Bake in a preheated 425-degree oven until light golden brown. Let cool before serving. Thanks to all of the oil it is easily removed from the pan.


It's ready! It looks so delicious and tastes incredible. My sons can never wait until it cools completely and start cutting off pieces, while still warm, and dipping it in olive oil. Rosemary and Olive Focaccia is a great appetizer, side dish, or snack. It's a favorite around here. Give it a try, and I bet it will become a favorite for you as well.


Enjoy!


Rosemary and Olive Focaccia:


  • 5 cups flour + 1-2 tablespoons for kneading

  • 2 packs instant yeast

  • 1/2 cup water + 1 1/2 cups warm water

  • 1 tablespoon sugar

  • 1 tablespoon kosher salt

  • 1/2 cup olive oil + 1/3 cup + 2 tablespoons + more for bowl

  • 1/2 cup oil-cured olives, pitted and sliced

  • a few sprigs of fresh rosemary

  • 1 1/2 tablespoon crystal salt flakes

  • You will also need a half sheet pan. A few people have asked about which pans I use. Click HERE for more information.

  • Dissolve the sugar and yeast in a 1/2 cup of water; let sit 15 minutes until it has puffed up.

  • Attach a dough hook to a stand mixer and combine the flour and salt in the bowl. Pour in the yeast mixture, 1/2 cup of oil, and 1 1/4 cups of warm water. Turn on the mixer and combine; continue to knead with the hook on medium-speed until the dough is elastic; about six minutes.

  • Sprinkle a small amount of flour on a parchment-lined surface. Transfer the dough from the bowl to the floured surface. Knead by hand for a minute and shape into a ball.

  • Generously drizzle olive oil into a large bowl. Place the dough in the bowl, turning it, completely covering it in oil. Cover the bowl with plastic wrap and place in a warm spot. Let the dough rise for 1 1/2 hours or until doubled in size.

  • Pour 1/3 cup oil into the sheet pan, spread it around. Transfer the dough from the bowl and transfer it to the pan. Once the mixture is in the pan, turn it over and then start to spread it out, so it completely covers the pan. The dough is soft and is easily spread out. As you spread the dough poke your fingers around making a bunch of holes throughout the surface. Once the mixture is spread out sprinkle the top with the rosemary, olives and crystal salt. Transfer the pan to a warm surface and let rise and 1 1/2 hours.

  • Bake in a preheated 425-degree oven until light golden brown. Let cool before serving. Thanks to all of the oil it is easily removed from the pan.

  • Time-Saving Tip: The bread is best on the day it's baked. So prepare and bake the bread early in the day.

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