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5 from 1 vote
Loaf of Olive Rosemary Focaccia Topped with a Sprig of Fresh Rosemary on a White Wooden Surface
Olive Rosemary Foccacia
Prep Time
30 mins
Cook Time
20 mins
Rise Time
1 hr 20 mins
Total Time
2 hrs 10 mins

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.

Course: Side
Cuisine: Italian, Mediterranean
Servings: 16
Calories: 178 kcal
Author: Alissa Saenz
  • 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
  • cup olive oil, plus more as needed for oiling the dough
  • 2-3 sprigs fresh rosemary, stripped
  • cup Kalamata olives, halved
  • ½ teaspoon coarse ground sea salt
  1. 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.

  2. 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.

  3. Pour the yeast mixture into the dry mixture, along with ⅓ cup of olive oil. Stir everything together to form a sticky dough.

  4. 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).

  5. 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.

  6. 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.

  7. 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.

  8. Distribute the rosemary and olives on top of the dough, then sprinkle it evenly with the coarse ground salt.

  9. 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.

  10. While the dough rises, preheat the oven to 425°F.

  11. Place the baking sheet into the oven and bake the bread for about 20 minutes, until puffy and lightly browned on top.

  12. Remove the baking sheet from the oven and transfer it to a cooling rack to cool slightly before slicing.

  13. When the bread is cool enough to handle, slice and serve.

Nutrition Facts
Olive Rosemary Foccacia
Amount Per Serving (1 slice (1/16 of loaf))
Calories 178 Calories from Fat 67
% Daily Value*
Fat 7.4g11%
Saturated Fat 1.1g6%
Sodium 340mg14%
Potassium 34mg1%
Carbohydrates 24.4g8%
Fiber 2.5g10%
Sugar 0.5g1%
Protein 3.4g7%
Calcium 16mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.