Rosemary and Olive Focaccia

Trust me, when you see this bread, you won’t resist it, Focaccia. ( one of my flavorite  Italian bread ).

This one is so easy to make and tastes wonderful, I put lots of herbs and olive oil to make the dough, it full of flavor and spongy soft. I like to tear a corner and dip down into a bath of good olive oil mix with balsamic vinegar, not only one corner but all.

Oooooh gosh! Such so nice!

Rosemary and Olive Focaccia


  1. Extra Virgin Olive Oil                   110ml  plus extra for topping
  2. Strong white flour                         675g
  3. Dried active yeast                        7g     ( 3.5g for instant yeast )
  4. Black pitted olive                          12    ( cut in half )
  5. Fresh rosemary                           few sprigs
  6. Coarse sea salt                            5g   plus extra for topping
  7. Warm water                                  450ml


  • Take 20ml of the warm water to mix with yeast, leave for about 10 minutes until it form foamy.
  • Sieved the flour in a large mixing bowl, make a hole in the middle, add the ready yeast mixture, olive oil and sea salt, slightly fold in the flour and gradually add the warm water a little bit at a time, try to add all the water into the dough, can hold back 20ml if it is too wet.
  • Knead the dough until it form a smooth and elastic form for about 10 to 15 minutes, tear a small portion of the dough, stretch all the edge with hands until you can see through from light, that’s is ready to proof.
  • Transfer it to a greased bowl, spray the top with water and keep into a warm place to proof for about 1 1/2 hour to 2 hour, until it double the size. Put the dough on a slightly floured table, tab down the dough to release the air out,  fold  it and knead for 1 minute, then divide the dough into two equal portions, roll it like a ball on the table, and cover with clean tea towel, rest on the table for about 10 to 15 minutes.
  • Roll out into 2 rectangles or square about 0.5 cm thickness and put on an oiled baking sheets. Put into a warm place to proof for another 30 to 45 minutes.
  • Preheat the oven to  425°F/220°C/200°C Fan/Gas mark 7.
  • Using the fingertips to make dimples in the dough surface and fill each one with an olive and a sprig of rosemary.
  • Drizzle with the more olive oil on top, freshly ground some sea salt and black pepper on all over the bread, then bake into the preheat oven for 15 minutes first , then reduce the temperature down to 400°F/200°C/180°C Fan oven/ Gas mark 6 for about 20 to 25 minutes until the bread is golden colour, transfer to a wire rack to let it cool down. But I can tell you that it won’t stay long.


  • You can use fresh basil, rosemary, Italian cheese or anything you like to create something interesting.
  • It is best to serve it warm. Mmm…it’s making my mouth watery again.
  • Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread.


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