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Focaccia with Rosemary Leaves and Olives
Focaccia with Rosemary Leaves and Olives is a traditional Italian recipe for a classic olive oil dough bread containing rosemary and black olives. The full recipe is presented here and I hope you enjoy this classic Italian version of: Focaccia with Rosemary Leaves and Olives.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+1 hour proving)
Serves:
6–8
Rating: 
Tags : Bread RecipesBaking RecipesItaly Recipes
Focaccia with Rosemary Leaves and Olives: Classic Italian recipe for a flatbread that's dimpled with the fingers to decorate and garnished with rosemary leaves and olives.
Ingredients:
7g (1/2 packet) dry yeast
120ml lukewarm water
1 tsp sugar
180g plain flour
1 tbsp extra-virgin olive oil
1/2 tsp salt
120ml cold water
1 tsp sea salt
1 tbsp fresh
rosemary leaves
80g black olives, pitted
Method:
Sprinkle the yeast and sugar over the warm water and stir well then set aside for some 15 minutes, until it is foamy on top. Meanwhile place the flour in a large bowl and make a well in the middle. Gradually stir in the yeast mixture and then the olive oil, salt and water, stirring all the while to form a stiff dough. Lightly flour your hands and knead the dough in the bowl for a minute before turning it out onto a floured board. Knead for about 15 minutes, until you have a silky dough then place in an oiled bowl and cover. Leave in a warm place for about an hour, or until doubled in size.
Gently knock the dough back and then place on an oiled baking tray before stretching the dough into a rectangular shape and using the tips of your fingers make indents in the surface of the dough. Brush with oil, sprinkle with sea salt, rosemary and olives. Then place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 20 minutes, until crisp and golden.
