Olive and rosemary focaccia

    Olive and rosemary focaccia

    Recipe photo: Olive and rosemary focaccia
    1

    Olive and rosemary focaccia

    (40)
    1hr5min


    5 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.

    Ingredients
    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

    Method
    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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (28)

    by
    10

    Oh my goodness, this bread is excellent. I changed it a bit to suit my tatstes. I added sundried tomatoes to the top instead of plum and added a bit of romano into the dough. Delicious!  -  20 May 2008  (Review from Allrecipes US | Canada)

    by
    8

    This was great! I made it in the breadmaker on the dough cycle & then rolled it out. I used all whole wheat flour in place of white flour. Also, I didn't have any olives, so instead I used some homemade tapenade I had on hand. I will definitely be making this again. I'd like to try it w/ fresh thyme either in place of or in addition to rosemary...  -  12 Jan 2008  (Review from Allrecipes US | Canada)

    by
    7

    The perfect blend of spices and flavor. By using fresh grated Parmesan cheese, there was a nice moist layer of cheese that is very delicious. A good side to any Italian meal.  -  23 Jun 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate