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Rosemary Olive Focaccia

Rosemary Olive Focaccia
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Golden rosemary olive focaccia with a crisp exterior, airy interior, and fragrant rosemary baked into olive oil dimples. A rustic Italian bread perfect for sharing, dipping, or serving alongside your favorite meals.

Ingredients

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  • 3 cups all purpose flour
  • 1 1/4 cups warm water, about 110 degrees Fahrenheit
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup olive oil
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 cup whole olives, pitted black or green

Instructions

  1. Preheat oven to 400 degrees Fahrenheit and lightly oil a 9 by 13 inch pan.
  2. In a mixing bowl, combine warm water and active dry yeast. Let sit for 5 minutes until foamy.
  3. Add flour, 1/4 cup olive oil, and salt. Stir until a sticky dough forms.
  4. Transfer dough to the prepared pan and gently spread to fit. Cover and let rise for 1 hour until doubled in size.
  5. Press fingers firmly into the dough to create dimples.
  6. Drizzle the remaining 2 tablespoons olive oil over the top.
  7. Sprinkle chopped rosemary evenly and press olives into the surface.
  8. Bake for 20 to 25 minutes until deep golden brown.
  9. Remove from oven and allow to cool slightly before slicing.
  10. Slice into squares and serve warm.

Notes

  • Use high quality olive oil for the best flavor.
  • Allow full rising time to achieve an airy crumb.
  • Brush lightly with olive oil after baking for extra shine and moisture.

Find it online: https://tastyze.com/rosemary-olive-focaccia/