Home Made Focaccia with Olives and Rosemary

Preparation info

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Home Made

By Yvette van Boven

Published 2011

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  • 500 g (1 lb/3⅓ cups) plain (all-purpose) flour
  • 300 ml (10 fl oz/ cups) lukewarm water
  • pinch of salt
  • 2 sachets yeast (14 g/½ oz/ tsp)
  • 200 g (7 oz/ cups) mixed olives, cut in rounds
  • small bunch of rosemary, needles removed from twigs and cut in half olive oil
  • 2 tbsp coarse sea salt (optional)


Thoroughly knead the flour, water, salt and yeast in a bowl or food processor, at least 10 minutes, creating a smooth and pliable dough. Fold in half of the olives and chopped rosemary. Allow the dough to rise for an hour in a greased bowl covered with plastic wrap. Thoroughly grease a baking tray using plenty of olive oil, knead the dough again and roll into a slab that more or less fits into the baking tray. Press the dough into the corners of the tray using your fingers. Do not worry about any unevenness. Cover with olives and rosemary leaves and drizzle generously with olive oil. Press everything in place using your fingers. Lastly, sprinkle some coarse sea salt on the bread and allow to rise for another 30 minutes or so. In the meantime preheat the oven to 180°C (350°F/Gas 4). Bake the focaccia until golden brown in approx. 30 minutes.