Rosemary Olive Focaccia Recipe

Name: Rosemary Olive Focaccia
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 4 cups all-purpose flour; 2 1/4 teaspoons active dry yeast; 2 tablespoons sugar; 1/2 teaspoon dried rosemary; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; 1 1/2 cups warm water; 4 tablespoons olive oil, divided; 1 cup pitted Kalamata olives, halved; cornmeal, for dusting; 1/4 cup grated Parmesan cheese; freshly ground black pepper, to taste; 2 tablespoons fresh rosemary, finely chopped, divided

Elevate your next meal with this irresistible Rosemary Olive Focaccia! This classic Italian bread, recently gaining popularity, is incredibly versatile. Use it as a pizza base, a delightful addition to your bread basket, or a stunning appetizer. Impress your guests with this homemade masterpiece – it's the perfect hostess gift, especially when shared with the recipe! This recipe utilizes a KitchenAid mixer for easy dough preparation (rising times excluded). Prepare to be amazed by the fragrant rosemary and the burst of flavor from the olives.

Prep Time 25 mins

Cook Time 50 mins

Calories 1016.8 kcal

Protein 47g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosemary Olive Focaccia

4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
1/2 teaspoon dried rosemary
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups warm water
4 tablespoons olive oil, divided
1 cup pitted Kalamata olives, halved
cornmeal, for dusting
1/4 cup grated Parmesan cheese
freshly ground black pepper, to taste
2 tablespoons fresh rosemary, finely chopped, divided

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How to Make Rosemary Olive Focaccia

In a large bowl, combine 4 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, 2 tablespoons sugar, 1/2 teaspoon dried rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper.
Stir in 1 1/2 cups warm water (105-115°F) and 2 tablespoons olive oil.
Turn the dough out onto a lightly floured surface.
Knead for 3 minutes until smooth and elastic.
Stir in 1 cup pitted Kalamata olives (halved) and 1 tablespoon fresh rosemary (finely chopped).
Knead for 1 minute to incorporate the olives and rosemary.
Place the dough in a greased bowl, turning to grease the top.
Cover and let rise in a warm place until doubled in size, about 45 minutes.
Gently punch down the dough.
Divide the dough in half. Cover and let rest for 5 minutes.
Sprinkle cornmeal on two greased baking sheets.
Roll each piece of dough into a 10-inch circle.
Place the circles onto the prepared baking sheets.
Cover and let rise until doubled, about 30 minutes.
Use the handle of a wooden spoon to press 1/4-inch-deep indentations into the top of each loaf.
Brush the loaves with the remaining 2 tablespoons of olive oil. Sprinkle generously with 1/4 cup grated Parmesan cheese, freshly ground black pepper, and 1 tablespoon fresh rosemary.
Bake at 375°F (190°C) for 25-30 minutes, or until golden brown. Serve warm.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

10g

Fat

26g

Carbs

51g

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