Description
A rustic Italian flatbread with a golden, crisp crust and soft, airy interior, infused with olive oil, fresh rosemary, and briny olives. This focaccia makes a fragrant, savory side for meals or a satisfying snack on its own.
Ingredients
- 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 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 (Maldon or fleur de sel), for topping
Instructions
- In a small bowl, mix yeast, warm water, and sugar. Let sit 15 minutes until frothy.
- In a stand mixer with dough hook, combine flour, salt, 2 tablespoons olive oil, and yeast mixture. Knead on low, then medium for 5–7 minutes until smooth and soft. Add flour if too sticky.
- Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Generously oil a 15½ × 10½-inch rimmed sheet pan. Transfer dough, pressing/stretching to fill pan. Cover and let rise again for 60 minutes.
- Preheat oven to 425 °F (220 °C) near the end of the rise.
- Use fingertips to dimple dough, letting olive oil pool in dimples. Press olives into some dimples, scatter chopped rosemary, garnish with sprigs, and sprinkle with coarse salt.
- Bake 15–20 minutes, until golden brown on top.
- Cool briefly, slice into squares, and serve warm.
Notes
- Switch olives with green, Castelvetrano, or niçoise varieties.
- Add toppings like cherry tomatoes, sliced red onions, or garlic slivers.
- Mix rosemary with oregano or thyme for added flavor.
- Top with Parmesan or pecorino before baking for a cheesy version.
- Replace up to half the flour with whole wheat for nuttiness.
- Store at room temperature up to 2 days; reheat at 350 °F for 5–8 minutes to refresh crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (1/8 of recipe)
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
