Home > Recipes > Focaccia recipes > Olive and rosemary focaccia

Olive and rosemary focaccia

Name: Olive and rosemary focaccia
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 8-10
Cuisine: Italian recipes
Ingredients: 500g strong plain flour, plus extra for dusting; 1½ tsp salt; Pinch of caster sugar; 4 tbsp extra-virgin olive oil, plus extra; for greasing; 2 x 7g sachets fast-action dried yeast; 80g semi-dried tomatoes in oil, drained and chopped; 150g mixed olives, pitted; Small handful fresh rosemary leaves; 2 garlic cloves, thinly sliced

Published: 30 Nov 09
Updated: 18 Mar 24

This olive and rosemary focaccia recipe is the perfect bread to make and pull out of the freezer when you’re entertaining.

Or, if you’re not sure about this one, we’ve got an excellent spring onion focaccia bread too.

Easy
December 2009

Test kitchen approved

Serves 8-10
Takes 20 minutes to make, 20 minutes to cook, plus proving, cooling and reheating

This olive and rosemary focaccia recipe is the perfect bread to make and pull out of the freezer when you’re entertaining.

Or, if you’re not sure about this one, we’ve got an excellent spring onion focaccia bread too.

Nutrition: per serving

Calories: 250kcals
Fat: 8g (1.2g saturated)
Protein: 6.9g
Carbohydrates: 40.1g (2.1g sugar)
Salt: 1.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

500g strong plain flour, plus extra for dusting
1½ tsp salt
Pinch of caster sugar
4 tbsp extra-virgin olive oil, plus extra
for greasing
2 x 7g sachets fast-action dried yeast
80g semi-dried tomatoes in oil, drained and chopped
150g mixed olives, pitted
Small handful fresh rosemary leaves
2 garlic cloves, thinly sliced

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Mix the flour, salt and sugar in a large bowl, and make a well in the centre. Pour in 1 tbsp of the extra-virgin olive oil. Dissolve the yeast in 300ml lukewarm water, pour into the well and quickly mix to a soft dough, adding a splash more warm water if needed. Add the chopped semi-dried tomatoes and knead the dough, on a lightly floured surface, for 10 minutes until smooth and elastic. Shape into a round and place in a lightly oiled bowl. Cover the dough with oiled cling film and leave in a warm place for 45 minutes until it has doubled in size.
Preheat the oven to 220°C/fan200°C/gas 7. Carefully place the dough on a lightly floured baking sheet and roll it out into a large oval (about 35cm x 23cm). Press your fingers all over the dough to make dimples and scatter with the mixed olives, rosemary and garlic. Drizzle with another 1 tbsp of the oil and scatter with sea salt. Cover loosely with lightly oiled cling film and leave to rise for 30 minutes until puffed and doubled in size once more.
Bake in the oven for 20 minutes until risen and golden brown. Cool completely, wrap well in baking paper and cling film and freeze for up to 3 months.

Reheat from frozen, wrapped in foil, for about 20 minutes at 200°C/fan180°C/gas 6, until warmed through. Drizzle the remaining olive oil over the top.