Olive and rosemary focaccia

Olive and rosemary focaccia

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4 people made this

About this recipe: A full of flavour focaccia that's super easy to make. Black olives and rosemary are studded throughout the dough, which is then topped with tomatoes, garlic and cheese before being baked. A yummy side to a hot bowl of minestrone or tomato soup.


Serves: 8 

  • 240ml warm water
  • 1 teaspoon sugar
  • 7g quick yeast (2 1/4 teaspoons)
  • 2 tablespoons olive oil
  • 4 tablespoons minced fresh rosemary
  • 375g strong white bread flour or plain flour
  • 1 teaspoon salt
  • 70g pitted black olives
  • Topping
  • 3 tablespoons olive oil
  • 2 large plum tomatoes, sliced
  • 2 teaspoons minced garlic
  • 2 tablespoons minced fresh rosemary
  • salt and pepper
  • 40g grated Parmesan or Pecorino Romano cheese

Prep:20min  ›  Cook:15min  ›  Extra time:30min rising  ›  Ready in:1hr5min 

  1. Stir together the water, sugar and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 4 tablespoons rosemary, flour and salt until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in size, about 30 minutes.
  2. Preheat oven to 200 C / Gas 6. Grease a baking tray, or sprinkle liberally with polenta (cornmeal).
  3. Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
  4. Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

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