Rosemary & Olive Focaccia Recipe

Name: Rosemary & Olive Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g strong white flour; 1 pinch salt; 1 pinch caster sugar; 7 g dried yeast (easy blend); 2 teaspoons rosemary, freshly chopped; 450 ml warm water; 3 tablespoons olive oil; 75 g pitted black olives, roughly chopped; 1 sprig rosemary, to garnish; 3 tablespoons olive oil; coarse sea salt; fresh ground black pepper

Servings: persons

700 g strong white flour
1 pinch salt
1 pinch caster sugar
7 g dried yeast (easy blend)
2 teaspoons rosemary, freshly chopped
450 ml warm water
3 tablespoons olive oil
75 g pitted black olives, roughly chopped
1 sprig rosemary, to garnish
3 tablespoons olive oil
coarse sea salt
fresh ground black pepper

1
Preheat the oven to 200C/400F/Gas 6 15 minutes before baking.
2
Sift the flour, salt and sugar into a large bowl.
3
Stir in the yeast and rosemary.
4
Make a well in the cnetre.
5
Pour in the warm water and the 3 tbsp oil and mix to a soft dough.
6
Turn out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
7
Pat the olives dry on kitchen paper, then gently knead into the dough.
8
Put in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 1/2 hours or until it has doubled in size.
9
Turn out the dough and knead again for a minute or two.
10
Divide in half and roll out each piece to a 25.5 cm circle.
11
Transfer to oiled baking sheets, cover and leave to rise for 30 minutes.
12
Using the fingertips make deep dimples all over the dough.
13
Drizzle with the 3 tbsp oil and sprinkle with sea salt.
14
Bake in the preheated oven for 20-25 minutes or until risen and golden.
15
Cool on a wire rack and garnish with sprigs of rosemary.
16
grind over a little black pepper before serving.

938

kcal

Calories

Fat

159

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 700 g strong white flour, 1 pinch salt, 1 pinch caster sugar, 7 g dried yeast (easy blend), 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