Rosemary and Black Olive Focaccia
Traditional focaccia bread is crispy on the outside, and soft and fluffy on the inside. This recipe produces a flavoursome bread due to the olive oil, rosemary, olives and sundried tomatoes. It is a terrific side dish with soups and stews or use it to make deluxe sandwiches!
If you are new to baking your own bread, then this Italian bread is a perfect way to start! No special equipment or special skills needed, and our recipe is fool proof. Simply mix all the ingredients, then let the dough rest and rise before poking the classic holes in the bread. Sprinkle it with rosemary, black olives and sundried tomatoes and bake. Mix everything by hand, but if you want to double up the ingredients it is easier to use a stand mixer.
Best olive oil for focaccia
The secret of a good focaccia bread is in the use of a good quality extra-virgin olive oil. It adds a lot of taste and texture to the bread and therefore it is important to select a delicate tasting olive oil.
Rising time
You might find focaccia recipes that ask for a double rise of the dough. Once after all ingredients are mixed and a second time after it is shaped. In this recipe we only let the dough rise once.
Rosemary and Black Olive Focaccia
EQUIPMENT (click pictures for details)
Ingredients
- 200 gr plain flour
- 50 gr fine semolina
- 1 tsp dry yeast 3.5 gr
- ½ tsp light brown sugar
- ½ tsp salt
- ½ tsp dried Italian herbs
- 180 ml water
- 2 tbsp olive oil
For the garnish
- 1 pc sprig of rosemary
- 4 pcs sliced sundried tomatoes
- 4 pcs sliced pitted black olives
- A pinch of fleur de sel
Instructions
Prepare the dough
- Place all dried ingredients into a large bowl and mix well.
- Make a well in the middle, pour the lukewarm water into the well and gently combine with your finger until all ingredients come together.
- Knead vigorously for 5 minutes until you obtain a soft, smooth and elastic dough.
- Rub the surface of the focaccia dough with olive oil.Oil a baking pan and transfer the dough into it.
- Place a piece of oiled cling film on top and leave to proof in a warm place for 2 to 3 hours until the dough doubles in size.
Prepare the dough for baking
- Lightly rub your fingers with olive oil and poke holes in the dough.
- Insert the black olives and sundried tomatoes halfway into the holes and arrange the rosemary in between. Sprinkle sea salt all over.
- Bake the focaccia for 20 minutes in a pre-heated oven at 220°C. Then reduce the heat to 180°C and continue baking for 20 minutes until the sides become golden and crisp.
- When baked, transfer the focaccia to a cooling rack. Allow to rest for an hour before slicing.
Notes
- This recipe is a quick version with only one proof, ideal for a last-minute party.