Tender on the inside, crispy on the outside! This easy homemade focaccia bread is topped with kalamata olives, fresh rosemary, and a sprinkling of sea salt.
Anyone else finding themselves doing a lot of baking lately? I know I've been enjoying baking while stuck at home, and it's been fun, but at this point my freezer is at maximum capacity with sweets. It's time for something savory!
So I decided to switch things up and bake some olive rosemary focaccia. This is a fun one to make while you're home, and it goes great with a big bowl of soup.
What is Focaccia?
If you've never had focaccia before, you are in for a treat! This Italian bread is baked up flat, not unlike a pizza crust. It also often has toppings, also like pizza, although plain focaccia is a thing, and it's totally delicious.
Where focaccia differs from pizza crust is in the texture. Whereas pizza crust tends to be chewy, focaccia is soft and tender inside — almost crumbly, and crispy on the outside, thanks to a generous amount of olive oil in the dough.
How to Make Olive Rosemary Focaccia
Make the Dough
Start by heating up some water to about 110°F. This is in the range of very hot bath water.
Important: you don't want your water to be too hot, or it could kill the yeast.
Whisk in some maple syrup and a packet of yeast, then let it sit for a few minutes. Within a few minutes it should get frothy — this means your yeast is alive and active.
While you wait for your liquid ingredients to froth, stir together some dry ingredients in a bowl: flour (I use a mix of whole wheat pastry and all-purpose), and salt. Add the liquid mixture to the dry ingredients, along with some olive oil. Stir everything together to form a dough.
Work in a little extra flour by hand, then move your dough to a work surface where you can knead it for a few minutes, until it becomes smooth and elastic.
First Rise
Now rub the dough with a generous amount of olive oil and transfer it to a large mixing bowl to rise. Cover it with a damp tea towel and place it in a warm spot until it doubles in size. This should take about an hour.
Shape the Bread
Once the dough as risen, transfer it to a well-oiled baking sheet. Spread it out by hand and rub the top with some more olive oil. Now use your fingers to make a bunch of indentations in the top of the dough.
Top your dough with olives, fresh rosemary, and some coarse sea salt.
Cover it again and let it rise for about 20 minutes more, just until it looks a bit puffier.
Bake
Pop your baking sheet into the oven and bake the focaccia until it becomes golden brown.
Let it cool for just a bit before slicing and serving.
Focaccia FAQ & Tips
- Can this focaccia be made gluten-free? I'm not sure! I don't have much experience making gluten-free yeast breads. I'd love to hear about your results if you try a gluten-free version.
- Homemade focaccia is best served the same day as it is baked. But if you do have leftovers, store them in a sealed bag at room temperature for up to 3 days, or in the freezer for up to 3 months.
- Can this focaccia be made with different toppings? Absolutely! Experiment with different herbs, spices, and veggies to make this recipe your own.
- Can this focaccia be made oil-free? I don't recommend it. The oil is what makes this focaccia bread tender and crispy. Without it the texture just wouldn't be the same.
- How should I serve this focaccia? I like it best as a side dish, particularly alongside a soup or salad. Try it with my Mediterranean red lentil soup or vegan Caesar salad. You could also slice your focaccia into large squares, then slice each in half thickness-wise, and stuff it to make sandwiches.
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📖 Recipe
Olive Rosemary Foccacia
Ingredients
- 1 ½ cups water, heated to 110°F
- 2 teaspoons maple syrup
- 1 (¼ ounce or 8 gram) package active dry yeast
- 2 cups all-purpose flour
- 1 ½ cups whole wheat pastry flour (or sub more all-purpose flour), plus up to 1 additional cup
- 1 ½ teaspoons fine ground sea salt
- ⅓ cup olive oil, plus more as needed for oiling the dough
- 2-3 sprigs fresh rosemary, stripped
- ⅔ cup Kalamata olives, halved
- ½ teaspoon coarse ground sea salt
Instructions
- Whisk the water, maple syrup, and yeast together in a small bowl or liquid measuring cup. Set the mixture aside for about 10 minutes, until it becomes frothy.
- While the yeast mixture sits, stir 2 cups of all-purpose flour, 1 cup of whole wheat pastry flour, and the fine ground salt together in a large mixing bowl.
- Pour the yeast mixture into the dry mixture, along with ⅓ cup of olive oil. Stir everything together to form a sticky dough.
- Sprinkle in some more whole wheat pastry flour, a bit at a time, stirring and/or working it by hand until a workable dough forms (it took about ¼ cup more flour for me).
- Transfer the dough to a lightly floured work surface and knead it for 5 minutes, adding more flour (either variety) as needed, until the dough is smooth and elastic.
- Shape the dough into a ball and generously coat the outside with olive oil. Transfer it to a clean large mixing bowl, cover it with a damp tea towel, and place it in a warm spot to rise until doubled in size, about 1 hour.
- Generously oil a 9 x 13 inch baking sheet and place the dough in the center. Use your hands to spread out the dough to cover the baking sheet. Brush the top with oil, then use your fingers to form indentations in the top surface of the dough, spaced about ½ inch apart.
- Distribute the rosemary and olives on top of the dough, then sprinkle it evenly with the coarse ground salt.
- Cover the dough again with a damp tea towel, and place it in a warm spot to rise again, just until it begins to puff up a bit, about 20 minutes.
- While the dough rises, preheat the oven to 425°F.
- Place the baking sheet into the oven and bake the bread for about 20 minutes, until puffy and lightly browned on top.
- Remove the baking sheet from the oven and transfer it to a cooling rack to cool slightly before slicing.
- When the bread is cool enough to handle, slice and serve.
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I have a question about the whole wheat pastry flour used in the
recipe. That kind of flour is used in quick breads, cookies, biscuits, etc. It does
not work well in breads like foccacia because it is lower in
gluten.
Excellent taste although I added fresh basil and Thyme in addition to Rosemary and left off the olives.
Just a correction on the recipe, you only need 1 package if yeast (8 gram) not 21 as stated above.
Glad you enjoyed it! And thank you for catching that! I was looking at the the weight on a three pack of yeast - opps!
Thanks so much for the recipe!! I made it today. My family loved it. Fresh from the oven 🥰