Olive and Rosemary Focaccia

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil, plus extra for drizzling
• 1/4 cup pitted and halved black olives
• 2 tablespoons chopped fresh rosemary
• Coarse sea salt, for topping

Steps

1. 1 In a small bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy.
2. 2 In a large bowl, combine flour and salt. Add yeast mixture and 1/4 cup olive oil, stirring until a dough forms.
3. 3 Knead the dough on a floured surface for about 8 minutes until smooth.
4. 4 Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. 5 Preheat oven to 425°F. Drizzle a 9x13 inch baking sheet with olive oil.
6. 6 Transfer dough to prepared baking sheet, pressing into an even layer. Dimples with your fingers.
7. 7 Scatter olives and rosemary over the dough. Drizzle with more olive oil and sprinkle with coarse sea salt.
8. 8 Bake for 20 minutes, or until golden brown.
9. 9 Let cool slightly before slicing and serving.

Equipment

• Baking sheet
• Mixing bowls
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes or red onions for a twist.
• Experiment with different herbs like thyme or oregano.

Substitutions

• Substitute all-purpose flour with whole wheat flour for a healthier option.

Pairings

• Pairs beautifully with Italian antipasti or a simple caprese salad.

Nutrition

Tips

• For extra flavor, infuse the olive oil with rosemary before using.
• If you don't have fresh rosemary, use 1 tablespoon of dried rosemary instead.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven to restore its crispiness.

Freezing: Freezes well for up to 1 month. Thaw at room temperature, then warm in the oven before serving.

Serving Suggestions

• Serve with a bowl of creamy soup or as a side to a hearty pasta dish.

FAQ