Italian Hearth Bread with Black Olives and Rosemary

Preparation info
  • Makes


    Large Loaf
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Focaccia and schiacciata are both names for the flat, Italian hearth bread of which there are many varieties, but they all have one thing in common — the wonderful taste of fruity extra virgin olive oil and salt. It is best eaten warm.


  • 375 g (12 oz) strong unbleached four
  • 1 sachet fast-action easy-blend dried yeast


Lightly grease a large pizza tin or baking sheet. Put the flour in a large bowl with the yeast, 2 teaspoons crushed sea salt and all but 1 teaspoon of the rosemary leaves. Stir with a wooden spoon, then pour in the water and 3