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reshly baked Olive Rosemary Focaccia in a pan with golden crust.

Rosemary and Olive Focaccia

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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 12 slices
Course: Side Dish
Cuisine: Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 cups Bread Flour
  • 2 ¼ tsp Active Dry Yeast 1 packet
  • 2 cups Warm Water 110°F
  • ½ cup Extra Virgin Olive Oil divided
  • 2 tbsp Fresh Rosemary chopped
  • ½ cup Kalamata Olives halved
  • 1 ½ tsp Sea Salt for dough
  • 1 tbsp Flaky Sea Salt for topping

Method
 

  1. Bloom: Mix yeast and warm water in a bowl. Wait 10 mins until foamy.
  2. Mix: Add 2 tbsp oil, salt, and flour. Mix into a soft dough.
  3. Knead: Knead for 5-7 mins until smooth.
  4. First Rise: Cover and let rise in a warm spot for 1.5 hours.
  5. Shape: Pour 2 tbsp oil into a 9x13 pan. Stretch dough to fit.
  6. Dimple: Use fingers to create deep wells. Add remaining oil.
  7. Toppings: Press olives into dough and sprinkle rosemary/flaky salt.
  8. Second Rise: Cover and let rise for 30 mins.
  9. Bake: Bake at 425°F for 22-25 mins until golden brown.

Notes

  • Flour Choice: Use Bread Flour for the best chew. All-purpose flour works but results in a softer, less structured crumb.
  • Water Temp: Ensure water is between 105°F and 115°F. Too hot kills the yeast; too cold won't activate it.
  • The "Oil Fry" Effect: Don't skim on the oil in the pan. This essentially fries the bottom of the dough, creating that iconic shatter-crisp crust.
  • Dimpling Secret: Use your finger pads (not tips) to press all the way to the bottom of the pan. This prevents the dough from spring-boarding back during the bake.
  • Salt Balance: Since Kalamata olives are naturally briny, use a lighter hand with the sea salt in the dough, but be generous with the flaky salt on top for texture.
  • Make-Ahead: For the best flavor, let the first rise happen in the fridge for 12–24 hours. Cold fermentation creates those coveted "bubbles" on the surface.