Imagine pulling a golden, aromatic focaccia bread out of the oven, its surface studded with glistening olives and fragrant rosemary, filling your kitchen with an irresistible Mediterranean aroma. This isn't just any bread - this is a culinary journey that transforms simple ingredients into a masterpiece that will transport your taste buds straight to the sun-drenched hills of Italy. Whether you're a seasoned baker or a curious kitchen novice, this Focaccia Bread with Olives and Rosemary recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 500g all-purpose flour
- 350ml warm water
- 2 tsp salt
- 1 tsp sugar
- 2 tsp active dry yeast
- 50ml olive oil
- 100g olives, pitted and chopped
- 2 tbsp fresh rosemary, chopped
Instructions
- In a small bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy and activated.
- In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the dry ingredients.
- Pour the yeast mixture and 30ml of olive oil into the well. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and transfer it to a well-oiled baking sheet (approximately 9x13 inches). Gently stretch the dough to fill the sheet.
- Use your fingertips to create dimples across the surface of the dough. Drizzle the remaining olive oil over the top.
- Sprinkle chopped olives and fresh rosemary evenly across the surface of the dough.
- Let the dough rise again for 20-30 minutes in a warm place, until it becomes puffy.
- Preheat the oven to 425°F (220°C).
- Bake the focaccia for 20-25 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let cool on a wire rack for 10 minutes before slicing.
- Serve warm, drizzled with extra olive oil if desired.
Tips
- Water Temperature Matters: Ensure your water is warm (not hot) when activating the yeast - around 110°F (43°C) is perfect. Too hot will kill the yeast, too cold won't activate it.
- Kneading Technique: Don't rush the kneading process. A well-kneaded dough develops gluten, giving your focaccia that signature chewy texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works great.
- Dimpling Technique: When creating dimples, use your fingertips gently but firmly. This helps trap olive oil and creates those classic focaccia texture pockets.
- Olive Oil is Key: Use high-quality extra virgin olive oil for the best flavor. Don't be shy - it's what gives focaccia its signature richness.
- Check Doneness: The focaccia should be golden brown and sound hollow when tapped on the bottom. If it's browning too quickly, cover with aluminum foil.
- Serving Suggestion: Serve warm and fresh. If not eating immediately, reheat briefly in the oven to restore crispness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 7g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
