Rosemary Focaccia with Olives
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 with your favorite ingredients. Whether you are making it for a family meal or a gathering with friends, Rosemary Focaccia with Olives will impress every time.This Italian bread recipe is incredibly versatile. If you prefer to skip the olives, you can easily substitute them with garlic, sun-dried tomatoes, or even cheese for a different flavor profile. The best part? It’s so simple to make! A few basic ingredients, a little patience for proofing, and you’ll have freshly baked focaccia ready to serve.
Servings: 8
Calories: 248kcal
Ingredients
- 1 pound Russet potato
- 2.5 cups bread flour
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon salt
- 1 cup warm water, 105°F to 115°F
- 0.25 cup sugar
- 2 teaspoons instant dried yeast or "quick rise"
- 4 tablespoons extra-virgin olive oil
- 12 medium oil-cured black olives, pitted and halved
- 0.5 teaspoon coarse sea salt
Instructions
- Preheat oven to 225ºC / 450ºF.
- 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; mash well. Measure 2/3 cup (packed) mashed potato and allow to cool.
- 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 blending for 1 minute.
- Stir 3 tablespoons of olive oil 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.
- Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more flour 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.
- 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 dough. 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.
- Bake: Bake until golden, about 20 minutes. Serve warm or at room temperature.