Olive Rosemary Focaccia

This Olive Rosemary Focaccia is an Italian-style flatbread that balances crispiness and chewiness, infused with fragrant rosemary and dotted with olives. I love how the olive oil pools into dimples in the dough, creating rich flavor and a tender interior under a slightly crackled crust.

Why I’ll Love This Recipe

I’ll admit — I’m a bread lover. What draws me to this focaccia recipe is how it captures the best of texture and aroma: a golden, crisp exterior; soft, tearable inside; and the inviting scent of fresh rosemary and olives. The method is straightforward, and the results feel indulgent yet homey. Also, it makes a wonderful side for soups, salads, or as a snack on its own.

Ingredients

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

• 2 ½ teaspoons active dried yeast

• 1 ¾ cups warm water

• 2 teaspoons sugar

• 5 cups all-purpose flour

• 1 tablespoon kosher salt

• 2 tablespoons quality extra virgin olive oil

• 1 cup pitted Kalamata or black olives, rinsed and drained

• ¼ cup extra virgin olive oil, plus more for drizzling

• Fresh coarsely chopped rosemary leaves (for topping)

• A few rosemary sprig tips (for garnish)

• Coarse sea salt (like Maldon or fleur de sel) for topping

Directions

1. In a small bowl, combine the yeast, warm water, and sugar. Let it sit in a warm place for about 15 minutes until it becomes frothy.

2. In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, olive oil, and the yeast mixture on low speed until the dough begins to come together. Increase to medium speed and knead for about 5–7 minutes, until the dough is smooth and soft. If it’s too sticky, add a little more flour.

3. Remove the dough, lightly oil the mixer bowl, return the dough to it, cover loosely with plastic wrap, and let it rise in a warm, draft-free spot until doubled in size (about 1 hour).

4. Coat a rimmed sheet pan (about 15½ × 10½ inches) generously with olive oil. Transfer the dough onto the oiled pan and gently stretch/press it with your hands to fill the shape of the pan. Cover loosely with plastic wrap and let it rise another 60 minutes (until doubled). Meanwhile, preheat the oven to 425 °F (≈ 220 °C) toward the end of this second rise.

5. Once risen, use your fingertips to press lots of dimples into the dough (but don’t go through to the bottom). Be generous with drizzling olive oil, letting it pool in the dimples.

6. Place the olives in some of the dimples (spacing about an inch apart). Sprinkle the chopped rosemary and garnish with a few sprig tips. Finish with a generous sprinkling of coarse sea salt.

7. Bake on the middle shelf for 15–20 minutes, or until the top is a light golden brown.

8. Let it cool a couple of minutes before slicing into squares. Serve while the crust is still warm and crisp.

Servings And Timing

• Servings: 8

• Prep time: 20 minutes

• Rise time (total): About 2 hours

• Bake time: 15–20 minutes

• Total time: Approximately 2 hours 40 minutes

Variations

• Different olives: I sometimes switch the Kalamata olives for green, Castelvetrano, or niçoise olives depending on what I have.

• Add toppings: I love adding thinly sliced red onions, cherry tomatoes, or slivers of garlic for variety.

• Herb mix: When I want more complexity, I’ll mix in thyme or oregano with the rosemary.

• Cheesy twist: A sprinkle of shredded Parmesan or pecorino before baking gives it a savory edge.

• Whole wheat blend: I occasionally replace up to half the flour with whole wheat flour for a nuttier, denser texture.

Storage / Reheating

I store leftover focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. It’s best enjoyed fresh, but when I reheat it, I use a 350 °F (175 °C) oven for about 5–8 minutes to bring back the crispness. If I’m worried about it browning too much, I loosely cover it with foil.

FAQs

1. What Type Of Yeast Should I Use?

I use active dried yeast in this recipe. Instant yeast can also work, though the rising time might need slight adjustment.

2. Can I Make This Focaccia In A Smaller Pan?

Yes, I can make it in a smaller or deeper pan. It will turn out thicker, and I just adjust the bake time slightly, keeping an eye on the top for doneness.

3. Can I Omit The Olives Or Rosemary?

Absolutely. I often skip the olives or rosemary when I want a plain version. I can also swap them out with toppings I prefer.

4. Is It Okay To Substitute Dried Rosemary?

Fresh rosemary gives the best aroma and taste, but I sometimes use dried if I don’t have fresh. I just use less and crush it for better flavor release.

5. Can I Freeze Focaccia?

Yes, I freeze leftover focaccia by wrapping it tightly in foil and sealing it in a freezer bag. It keeps for up to a month. I thaw and reheat it in the oven to restore the crust.

Conclusion

This Olive Rosemary Focaccia is one of my favorite homemade breads. It’s rustic, full of flavor, and always a hit whether I serve it with a meal or eat it on its own. The olive oil, rosemary, and olives make each bite savory and satisfying, and I love how simple it is to customize. It’s the kind of recipe I keep coming back to.