Olive Herb Focaccia
This rustic Olive Herb Focaccia is golden, pillowy, and packed with the bold flavors of olives, garlic, and rosemary. A simple yet showstopping bread that’s perfect for sharing or enjoying solo.
Ingredients
Scale
- 3 ¾ cups all-purpose flour
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 2 teaspoons salt
- ¼ cup extra virgin olive oil, plus more for greasing and drizzling
- ½ cup black olives, pitted and halved
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- Flaky sea salt, for topping
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and ¼ cup olive oil. Stir until a sticky dough forms.
- Grease a 9×13 inch baking pan with olive oil. Spread dough in the pan and cover with plastic wrap or a towel.
- Let rise for 45 minutes to 1 hour, until puffy.
- Dimple the dough with your fingers, then top with olives, rosemary, and garlic. Drizzle more olive oil and sprinkle with flaky salt.
- Bake for 20–25 minutes until golden brown.
- Cool for 5 minutes, slice, and serve warm or at room temperature.
Notes
- Use your oven with the light on for a warm rising environment.
- Don’t skip the flaky sea salt for the ultimate finish.
- You can make the dough a day ahead and refrigerate it overnight.
- Try a cast iron skillet for extra crispy edges.
Find it online: https://tastyze.com/olive-herb-focaccia/