Description
Rustic Olive and Rosemary Focaccia is a type of Italian flatbread that has become popular worldwide. Known for its tender and airy texture, this bread is topped with a mix of fresh herbs, olives, and coarse sea salt, making it a perfect addition to any meal. Traditionally, focaccia is made using simple ingredients like flour, yeast, salt, and olive oil, which are enhanced with different toppings depending on regional preferences.
Ingredients
For the dough:
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3 cups (375g) all-purpose flour
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1 teaspoon salt
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1 tablespoon sugar
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2 teaspoons active dry yeast
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1 ¼ cups warm water (110°F/45°C)
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¼ cup olive oil (plus extra for drizzling)
For the topping:
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1 tablespoon fresh rosemary, chopped (or 1 ½ teaspoons dried rosemary)
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1 cup mixed olives, pitted and sliced (black, green, Kalamata, or any preferred variety)
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Coarse sea salt (for sprinkling on top)
Instructions
Start by activating your yeast, which will give the dough its rise. In a small bowl, mix warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates that the yeast is active and ready to work.
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center, then pour in the activated yeast mixture along with olive oil. Mix everything together until the dough begins to form a sticky ball. You can use a spoon or your hands to bring the dough together.
Transfer the dough onto a lightly floured surface and begin kneading. Knead for about 8-10 minutes, or until the dough becomes smooth and elastic. If the dough feels too sticky, feel free to add a little more flour, but be careful not to add too much, as the dough should remain soft and slightly tacky.
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Allow the dough to rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size. This is an essential step to develop the dough’s texture and flavor.
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with a small amount of olive oil. Once the dough has risen, punch it down gently to release the air, and transfer it to the prepared baking sheet. Stretch the dough with your fingers into a rough rectangle or circle about 1 inch thick. Use your fingertips to create dimples all over the surface of the dough, which will help the toppings adhere and allow for the bread to bake evenly.
Drizzle the dough with a bit of olive oil, then scatter chopped rosemary and sliced olives across the surface. Sprinkle some coarse sea salt over the top to enhance the flavor and add a touch of crunch. You can adjust the amount of rosemary and olives based on your personal taste.
Allow the dough to rest for another 15-20 minutes while your oven finishes preheating. This second rise helps the dough to puff up slightly and ensures a lighter, airier texture.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown with crispy edges. The smell of the rosemary and olives will fill your kitchen, and the bread will develop a beautiful, crisp crust.
Once baked, remove the focaccia from the oven and allow it to cool for a few minutes. Slice the bread into squares or wedges, and serve warm or at room temperature. It’s perfect as an appetizer, a side dish, or even as a snack with a drizzle of olive oil and balsamic vinegar for dipping.
Notes
This focaccia is best enjoyed warm, straight from the oven, with a drizzle of extra virgin olive oil or a side of balsamic vinegar for dipping. You can also experiment by adding sun-dried tomatoes, caramelized onions, or even a sprinkle of flaky sea salt for extra flavor. Perfect as a side, for sandwiches, or simply on its own!
- Prep Time: 20 minutes (plus 1–2 hours for rising)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Rustic Olive and Rosemary Focaccia