Wow. Do any flavors go together better than rosemary and olives? If so, it’s gotta be pretty close, cause I’m pretty sure rosemary and olives were put on this earth to be eaten together. Particularly in focaccia form. I had never made focaccia before – so was definitely surprised at how fantastic this recipe came out. It was seriously difficult to not eat this all in one day. Somehow we managed to make it to daylight so I could snap a picture.
I highly recommend using a good quality pitted kalamata olive, as I think this is what made this bread so tasty. There is a lot of rising and waiting – but it was worth it, as the texture was also absolutely perfect. In the event you do not like olives – you can always just omit the rosemary and olives, and top this with whatever you like – cheese, sun dried tomatoes, artichoke hearts, or any topping that strikes your fancy.
Rosemary and Olive Focaccia
- 2 cups warm water (105°F; to 115°F;)
- 2 teaspoons dry yeast
- 4 1/2 cups (about) all purpose flour
- 2 teaspoons salt
- 3 tablespoons olive oil
- 24 pitted black olives (such as Kalamata), sliced
- 1 tablespoon chopped fresh rosemary (or 1 1/2 teaspoons dried)
Sprinkle the yeast onto the warm water; stir and let proof for about 10 minutes. Mix together the flour, salt and the yeast mixture until well combined – the dough may seem sticky. Knead on a floured surface until the dough is smooth and stretchy. Place the dough in an oiled bowl. Cover with plastic wrap, and let rise for 90 minutes until doubled. Punch dough down, and knead back into a ball. Cover, and let rise for an additional 45 minutes until doubled again. Punch dough down again. Prepare a cookie sheet by greasing lightly with 1 tablespoon olive oil. Press the dough into a rectangle shape using your finger tips. Let the dough rest for 10 minutes. Drizzle the dough with the remaining 2 tablespoons olive oil. Sprinkle the olives evenly over the dough. Let the dough rise for about 25 minutes, or until puffy. Preheat the oven to 475 degrees. Press dough down with fingertips, creating little indentations all over the dough. Bake for 20 minutes, or until the dough is lightly browned. Enjoy!