Rosemary & Olive Focaccia Recipe

Name: Rosemary & Olive Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ROSEMARY-INFUSED OIL:; 1/3 cups Olive Oil; 3 sprigs Rosemary; _____; FOR THE FOCACCIA:; 1 package (1/4 Oz. Packet) Active Dry Yeast; 1-1/2 cup Warm Water; 1 teaspoon Table Salt; 1 teaspoon Sugar; 5-1/2 cups All-purpose Flour; 3 Tablespoons Olive Oil, For Coating Bowl, Pan, And Brushing On Dough; 1 Tablespoon Coarse Sea Salt; 1/4 cups Chopped Rosemary; 1/2 cups Pitted Kalamata Olives, Chopped; Fresh Ground Pepper

Servings: persons

FOR THE ROSEMARY-INFUSED OIL:
1/3 cups Olive Oil
3 sprigs Rosemary
_____
FOR THE FOCACCIA:
1 package (1/4 Oz. Packet) Active Dry Yeast
1-1/2 cup Warm Water
1 teaspoon Table Salt
1 teaspoon Sugar
5-1/2 cups All-purpose Flour
3 Tablespoons Olive Oil, For Coating Bowl, Pan, And Brushing On Dough
1 Tablespoon Coarse Sea Salt
1/4 cups Chopped Rosemary
1/2 cups Pitted Kalamata Olives, Chopped
Fresh Ground Pepper

1
["For the rosemary-infused oil, heat the olive oil until warm. Add rosemary sprigs and seal by wrapping or place in an airtight container (this makes the rosemary-infused olive oil for added flavor). Set aside until ready to use.", "For the focaccia, stir together yeast and water and let sit until creamy, about 5 minutes.", "In a mixer with a paddle attachment, stir together 1/4 cup rosemary-infused oil, table salt, and sugar with the yeast water. Slowly add flour until a dough forms. Replace the paddle with a dough hook attachment (or remove the dough and begin kneading now) and knead on low until smooth and slightly sticky, about 3 minutes.", "Coat a large bowl with olive oil and place the ball of dough in the bowl, coating it. Cover with plastic or tie a bag around the bowl, place in a warm area (such as near your dryer or oven) and let it rise until doubled in size, about 1 1/2 hours.", "Coat a 15 x 10 x 1"" pan with olive oil. Once doubled, press dough into the pan and cover again, letting double in size 1 hour.", "Once risen, poke dough with fingers to make small indentions. Brush with olive oil then sprinkle sea salt, chopped rosemary, olives and pepper. Bake at 425u00b0F for 15-20 minutes or until golden. Enjoy!"]

761

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE ROSEMARY-INFUSED OIL:, 1/3 cups Olive Oil, 3 sprigs Rosemary, _____, and more.

Yes, Rosemary & Olive Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary & Olive Focaccia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions