Rosemary Focaccia with Olives is an ideal recipe for anyone who loves flavorful, aromatic bread. The combination of earthy rosemary and briny olives in this focaccia gives it a unique, savory twist. The soft, spongy texture makes it perfect for dipping in olive oil or enjoying alongside meals. This easy, adaptable recipe can be customized […]
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Servings
Instructions
1
Preheat oven to 225ºC / 450ºF.
2
Bake the potato: Pierce potato several times with fork. Place on a baking sheet and bake for about 45 minutes to an hour, or until cooked. Cut in half and, while hot, scoop flesh into small bowl; well. Measure 2/3 cup (packed) mashed potato and allow to cool.
3
Make the dough: In a bowl, combine 1 cup warm water, sugar and yeast. Let stand at room temperature until foamy, about 5 minutes. Combine 2 1/2 cups flour, half tablespoon of rosemary and 1 teaspoon salt in a stand mixer with the hook attachment. Blend for a few seconds, then add potato and continue for 1 minute.
4
Stir 3 tablespoons of into yeast mixture. With processor running, pour yeast mixture into flour mixture. Process until smooth, about 1 minute. The dough should be soft and slightly sticky.
5
Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more as needed, about 1 minute. Place dough in large oiled bowl; turn to coat. Cover with towel; let rise in warm area until doubled in volume, about 1 hour.
6
Form the Focaccia: Position rack in center of oven. Brush large baking sheet with some of the remaining olive oil and punch down to stretch the . Press dough all over with fingertips to dimple. Brush with remaining olive oil. Press olive halves, cut side down, into dough. Sprinkle with sea salt. Let rise until just puffy, about 20 minutes.
7
Bake: Bake until golden, about 20 minutes. Serve warm or at room temperature.
Precision matters more in pastry than almost anywhere else in the kitchen — measure carefully and don't rush the resting times. If you'd like to go deeper, Kitchen Equipment Basics covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
