Black Olive and Rosemary Foccacia Bread Recipe

Black Olive and Rosemary Foccacia Bread Recipe

This Olive Focaccia recipe is a classic Italian bread known for its soft texture, airy crumb, and rich flavor from olive oil and olives baked right into the dough. Simple ingredients come together with herbs to create a bread that is both rustic and versatile.

This focaccia bread can be made at any time of the year and goes perfectly well with my Barbecue Back Ribs or my Dry Rub Chicken Wings.

Try my mom's pizza sauce perfect for my homemade pizza dough recipe.

No ratings yet

Print Recipe Pin Recipe Save

Prep Time 2

Cook Time 20

Total Time 2 20

Course Appetizers and Drinks

Cuisine Italian

Servings

Calories 833 kcal

Affiliate Disclosure

This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.

Equipment

Ingredients

Dough

2 tsp dry yeast
2 tsp sugar
2 cups water
5½ cups all purpose flour approx.
2 tbsp extra virgin olive oil
1 tsp salt and pepper or course salt

Topping Ingredients

1 cloves garlic
¼ cup extra virgin olive oil
3 sprigs fresh rosemary
3.5 oz black olives about 15 olives
2 tbsp parmesan cheese

Instructions

Start off by placing warm water, sugar and yeast in a bowl. Let stand for 5 mins, the yeast should bubble up to the top. (sometimes it doesn't, just make sure it's not expired)
Add about 4 cups of the flour in the bowl. Begin adding the water and yeast mixture little by little turning with a spatula as you add more flour. Form into a ball using the spatula. Brush the top of the dough with 1 tbsp of the olive oil and cover lightly with plastic wrap so that it doesn't dry out. Let stand in a warm place until it doubles in size. (45 to 60 minutes)
Remove plastic wrap and turn out onto a floured surface add more flour and knead until you have a dough that is smooth. About 10 turns. Return the ball of dough back to the bowl. Brush the top of the dough with 1 tbsp of olive oil then cover again lightly and let rise again.
Butter a baking sheet, I used a 12" x 14", and turn out the dough into the center of the baking sheet. Using the tips of your fingers, spread the dough to the edges. Use your fingers to make dimples in the dough.
In a small bowl, mix ¼ cup of olive oil and chopped garlic. Brush the top of the focaccia with the olive oil mixture. Sprinkle the top of the focaccia with sea salt or course salt and the parmesan cheese. Place olives and rosemary leaves randomly on the focaccia dough pressing them into the dough.
Place on the middle rack of a 400℉ oven for 20 to 25 minutes, watching closely that the bottom does not burn.
Remove from oven and let cool, then use a knife or scissors to cut the focaccia bread and serve immediately.

Notes

Top Tips

To cut down on time, use instant yeast instead of traditional yeast.

If the dough is to sticky, add more flour until you are able to handle it with your hands and knead it.

If the dough is to dry add a little bit of water.

Using wet hands will make handling the dough slightly easier. You'll want a dough that is tacky but that you are able to handle.

Nutrition

Serving: 1Calories: 833kcalCarbohydrates: 111gProtein: 16gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 24mgSodium: 1020mgPotassium: 184mgFiber: 5gSugar: 3gVitamin A: 384IUVitamin C: 0.3mgCalcium: 72mgIron: 7mg

Keyword appetizer, bread, homemade pizza dough recipe

Tried this recipe?Let us know how it was!