Rosemary Focaccia Bread

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (110°F)
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 cup olive oil, plus extra for drizzling
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup pitted and halved Kalamata olives

Steps

1. 1 In a large bowl, dissolve yeast in warm water. Let sit for 5 minutes until frothy.
2. 2 Mix in flour and salt. Stir until a shaggy dough forms.
3. 3 Knead dough on a floured surface for 8-10 minutes until smooth and elastic.
4. 4 Place dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
5. 5 Preheat oven to 425°F.
6. 6 Press dough into a greased 9x13 inch baking sheet, creating dimples with your fingertips.
7. 7 Drizzle with olive oil, sprinkle with rosemary and crushed red pepper flakes if using, and press in olives.
8. 8 Bake for 20 minutes or until golden brown.

Nutrition

Tips

• For extra flavor, let the dough rise in a warm spot in your kitchen.
• Experiment with adding sun-dried tomatoes or caramelized onions for a twist.

Storage

Store cooled focaccia in an airtight container for up to 2 days. Reheat in a warm oven to restore crispiness.

Serving Suggestions

• Serve warm with a drizzle of balsamic glaze.
• Pair with a simple caprese salad for a delightful meal.

FAQ