Rosemary Olive Focaccia Recipe

Rosemary Olive Focaccia Recipe
Rosemary Olive Focaccia Recipe photo by Taste of Home
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Rosemary Olive Focaccia Recipe

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For a thinner, crispier focaccia, try using 3-10 inch rounds instead of two to bake up this recipe. It is so delicious.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 25 min.

Ingredients

  • 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 cup warm water (120° to 130°)
  • 4 tablespoons olive oil, divided
  • 1/3 cup sliced ripe olives
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons grated Parmesan cheese
  • Additional coarsely ground black pepper and rosemary

Directions

In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper. Stir in warm water and 2 tablespoons oil. Turn out onto a lightly floured surface; knead 3 minutes. Add olives and remaining rosemary; knead 1 minute longer. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 45 minutes.
Punch dough down and divide in half. Cover and let rest for 5 minutes. Sprinkle cornmeal on greased baking sheets. Roll each piece of dough into a 10-in. circle; place on baking sheets. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
Brush dough with remaining oil. Sprinkle with cheese and additional pepper and rosemary. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. Yield: 2 loaves (8 slices each).
Originally published as Rosemary Olive Focaccia in Birds & Blooms December/January 1997, p56

Nutritional Facts

1 slice: 128 calories, 4g fat (1g saturated fat), 0 cholesterol, 147mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 cup warm water (120° to 130°)
  • 4 tablespoons olive oil, divided
  • 1/3 cup sliced ripe olives
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons grated Parmesan cheese
  • Additional coarsely ground black pepper and rosemary
  1. In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper. Stir in warm water and 2 tablespoons oil. Turn out onto a lightly floured surface; knead 3 minutes. Add olives and remaining rosemary; knead 1 minute longer. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 45 minutes.
  2. Punch dough down and divide in half. Cover and let rest for 5 minutes. Sprinkle cornmeal on greased baking sheets. Roll each piece of dough into a 10-in. circle; place on baking sheets. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
  3. Brush dough with remaining oil. Sprinkle with cheese and additional pepper and rosemary. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. Yield: 2 loaves (8 slices each).
Originally published as Rosemary Olive Focaccia in Birds & Blooms December/January 1997, p56

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