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5.0 from 288 votes

Olive Rosemary Focaccia

Learn how to make authentic Italian focaccia with the most incredible texture and flavor!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 8 servings
Calories: 415 kcal
Course: Side Dish , Appetizer , Bread
Cuisine: Italian

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)

Instructions

    Cup of Yum
  1. Combine the yeast, water and sugar in a bowl and let it sit in a warm place for about 15 minutes until frothy.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.