Name: Black Olive and Rosemary Focaccia
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 cup warm water (100–110°F); 1 teaspoon white sugar; 1 (.25 ounce) envelope rapid rise yeast; 2 tablespoons olive oil; 1/4 cup minced fresh rosemary; 2 3/4 cups bread flour or all-purpose flour; 1 teaspoon salt; 1/2 cup pitted black olives; 3 tablespoons olive oil (for topping); 2 large roma (plum) tomatoes, sliced; 2 teaspoons minced garlic; 2 tablespoons minced fresh rosemary (for topping); Salt and pepper, to taste; 1/2 cup grated Parmesan or Romano cheese

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This black olive and rosemary focaccia is a fluffy, savory Italian-style bread that makes a delicious side dish or even a meal on its own. With a fragrant rosemary-infused dough, juicy tomatoes, salty olives, and a topping of cheese, I find it to be the perfect combination of rustic flavors and comforting textures.

Why You’ll Love This Recipe

I love this focaccia because it’s simple enough to make for a weeknight dinner yet impressive enough to serve to guests. The dough comes together easily, and the rise time is short, so I don’t need to wait all day to enjoy fresh bread. I also like that I can make it my own by adjusting the toppings, but even as written, the mix of rosemary, black olives, tomatoes, and cheese makes every bite flavorful and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Focaccia Dough:

1 cup warm water (100 to 110 degrees)
1 teaspoon white sugar
1 (.25 ounce) envelope rapid rise yeast
2 tablespoons olive oil
¼ cup minced fresh rosemary
2 ¾ cups bread flour or all-purpose flour
1 teaspoon salt
½ cup pitted black olives

Topping:

3 tablespoons olive oil
2 large roma (plum) tomatoes, sliced
2 teaspoons minced garlic
2 tablespoons minced fresh rosemary
Salt and pepper
½ cup grated Parmesan or Romano cheese

Directions

I stir together warm water, sugar, and yeast and let it stand for about 5 minutes until foamy.
I mix in olive oil, rosemary, flour, and salt until a dough forms, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.
During the last few minutes of kneading, I gently work in the black olives.
I place the dough in a lightly oiled bowl, cover, and let it rise until nearly doubled, about 30 minutes.
While it rises, I preheat my oven to 400°F (200°C) and prepare a baking sheet by greasing it or sprinkling it with cornmeal.
I deflate the dough, press it into the baking sheet, and brush it with 1 tablespoon olive oil.
I toss the sliced tomatoes and garlic with the remaining olive oil, rosemary, salt, and pepper, then spread them evenly over the dough.
I sprinkle the grated cheese on top and bake for 15–20 minutes, until golden brown and puffed.
I cut into squares and serve warm.

Servings and timing

This recipe makes 1 focaccia, which yields about 8 servings. It takes around 50 minutes to prepare, plus 15–20 minutes of baking, so I can have it ready in about 1 hour and 5 minutes.

Variations

I sometimes swap black olives with kalamata or green olives for a stronger flavor.
Instead of roma tomatoes, I like using sun-dried tomatoes for a more intense taste.
I can add caramelized onions, roasted red peppers, or even thin slices of zucchini as toppings.
A sprinkle of mozzarella or goat cheese gives the focaccia a richer, creamier bite.
For a different herb flavor, I replace rosemary with thyme or oregano.

storage/reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days. If I want it to last longer, I refrigerate it for up to 4 days or freeze it for up to 2 months. To reheat, I warm slices in the oven at 350°F until heated through, which keeps the texture crispy instead of soggy.

FAQs

Can I use dried rosemary instead of fresh?

Yes, I can substitute dried rosemary, but I reduce the amount to about one-third since dried herbs are stronger in flavor.

Can I make the dough in advance?

I often make the dough a day ahead and let it rise slowly in the refrigerator overnight. I just bring it to room temperature before baking.

What type of flour works best?

I like using bread flour because it gives the focaccia a slightly chewier texture, but all-purpose flour works just as well for a softer crumb.

Can I bake this in a cast iron skillet instead of a baking sheet?

Yes, I sometimes use a 12-inch skillet to get a thicker, softer focaccia with nicely browned edges.

How do I prevent the bread from being soggy with the tomato topping?

I either use firm roma tomatoes or blot sliced tomatoes with paper towels before topping the dough to remove excess moisture.

Conclusion

This black olive and rosemary focaccia is one of my favorite breads to bake when I want something both easy and impressive. I love the fragrant rosemary in the dough, the briny bite of olives, and the richness of cheese baked on top. Whether I serve it as a side with soup, use it as a base for sandwiches, or enjoy it warm from the oven, it never disappoints. It’s a recipe I keep coming back to again and again.

Black Olive and Rosemary Focaccia