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Rosemary Olive Focaccia

 Rosemary Olive Focaccia
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
16 ServingsPrep: 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.

2 of 2

Rosemary Olive Focaccia (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (1 slice) equals 128 calories, 4 g fat (1 g saturated fat), trace cholesterol, 147 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.