Olive Rosemary Focaccia
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5.0
288 reviews
Excellent
Olive Rosemary Focaccia
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Learn how to make authentic Italian focaccia with the most incredible texture and flavor!
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Ingredients
- 2 1/2 teaspoons active dried yeast
- 1 3/4 cup warm water
- 2 teaspoons sugar
- 5 cups all-purpose flour
- 1 tablespoon kosher salt
- 2 tablespoons quality extra virgin olive oil
- 1 cup pitted Kalamata olives or black olives , rinsed and drained
- 1/4 cup quality extra virgin olive oil plus more for drizzling
- Fresh coarsely chopped rosemary leaves for topping
- A few tips of rosemary sprigs for topping garnish
- coarse sea salt , for topping (I recommend Maldon or fleur de sel)
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Instructions
- Combine the yeast, water and sugar in a bowl and let it sit in a warm place for about 15 minutes until frothy.
- In a stand mixer fitted with a dough hook, combine the flour, salt, olive oil and yeast mixture on low speed until the dough comes together, then increase to medium speed and continue to knead for another 5-7 minutes until the texture becomes smooth and soft. If the dough is too sticky add a little more flour.
- Remove the dough, spray the mixer bowl with olive oil, return the dough, cover the bowl loosely with plastic wrap and put it in a warm, draft-free place to rise for at least 1 hour or until doubled in size.
- Coat a standard 15 1/2 x 10 ½-inch rimmed sheet pan with the 1/4 cup of olive oil. Place the dough on the sheet pan, pulling and pressing it with your hands it to spread it across to fit the size of the pan. Cover loosely with plastic wrap and let the dough rise for another 60 minutes or until doubled in size. Towards the end, preheat the oven to 425 degrees F.
- Use your fingertips to press lots of deep dimples into the dough then drizzle generously with olive oil, letting the oil pool in the dimples. Place the olives throughout some of the dimples, sprinkle generously with rosemary leaves and a few rosemary sprig tips and some coarse salt.
- Bake on the middle shelf for 15-20 minutes or until the top is light golden brown. Let it cool for a couple of minutes before slicing into squares. Best served immediately while the crust warm and crispy.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
62g
(21%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
1138mg
(47%)
Potassium
126mg
(4%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
65IU
(1%)
Calcium
20mg
(2%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 1138mg | 47% |
| Potassium | 126mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
288 reviews
Excellent
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