Focaccia al Rosmarino e Olive (Rosemary and Olive Focaccia)
85% authentic · Italian
A flavorful variation of focaccia, studded with briny olives and fragrant rosemary, offering a delightful Mediterranean taste.
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Ingredients
- Bread flour500g
- Water350ml
- Active dry yeast7g
- Salt10g
- Extra virgin olive oil60ml
- Kalamata olives100g
- Fresh rosemary2 sprigs
Steps
- 1
Dissolve yeast in warm water (around 40°C/105°F) for 5-10 minutes.
- 2
Combine bread flour and salt in a large bowl. Add yeast mixture and 40ml of olive oil. Mix to form a shaggy dough.
- 3
Knead on a floured surface for 10-15 minutes until smooth and elastic.
- 4
Place dough in an oiled bowl, cover, and let rise in a warm place for 1.5-2 hours until doubled.
- 5
Generously oil a baking pan (approx. 30x40 cm). Press dough into the pan, stretching gently. Let rest for 30 minutes.
- 6
Preheat oven to 220°C (425°F).
- 7
Dimple the dough with oiled fingertips. Scatter olives and rosemary leaves over the surface.
- 8
Drizzle with the remaining olive oil and sprinkle with a pinch of salt.
- 9
Bake for 20-25 minutes until golden brown and cooked through.
- 10
Cool slightly before serving.
