How to make Italian-style Rosemary and Olive Focaccia

If you’ve ever visited an Italian bakery or restaurant, you’ve probably tasted the deliciously fluffy and fragrant focaccia.

This traditional Italian bread is known for its light texture, crispy edges, and rich flavor, often topped with aromatic herbs and olives.

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Making focaccia at home might seem intimidating, but with the right ingredients and a few handy tips, you can enjoy this savory treat right from your own oven.

In this guide, we’ll walk you through how to make Italian-style rosemary and olive focaccia, complete with helpful tips to ensure you get the perfect bake every time.

What is Focaccia?

Focaccia is a flatbread that originated in Italy and is similar in style and texture to pizza dough. It’s typically baked in a sheet pan, which gives it its characteristic square or rectangular shape.

The dough is usually seasoned with olive oil and topped with a variety of ingredients, such as rosemary, olives, tomatoes, or onions.

The result is a versatile bread that can be used as a side dish, a base for sandwiches, or simply enjoyed on its own with a bit of olive oil or balsamic vinegar for dipping.

Ingredients You’ll Need

To make rosemary and olive focaccia, you’ll need the following ingredients:

• All-purpose flour – 4 cups
• Active dry yeast – 2 teaspoons
• Warm water (about 110°F or 43°C) – 1 ¾ cups
• Olive oil – ¼ cup, plus more for drizzling
• Salt – 2 teaspoons
• Fresh rosemary – 2 tablespoons, chopped
• Pitted olives (green or black, or a mix) – ½ cup, sliced

Step-by-Step Instructions

1. Prepare the Dough: Start by dissolving the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy, which indicates the yeast is active. In a large mixing bowl, combine the flour and salt, then add the yeast mixture and olive oil. Stir until the dough begins to come together.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, or until it’s smooth and elastic. If the dough is too sticky, add a bit more flour, a tablespoon at a time. Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
3. Prepare the Pan: While the dough is rising, generously oil a baking sheet with olive oil. This not only prevents sticking but also helps create a deliciously crispy bottom crust.
4. Shape the Dough: Once the dough has risen, gently punch it down to release some of the gases. Transfer the dough to the prepared baking sheet and press it out with your hands to fit the shape of the pan. Use your fingers to create dimples all over the surface of the dough—these will hold the olive oil and toppings, adding extra flavor.
5. Add Toppings: Drizzle the dough generously with olive oil, then sprinkle with chopped rosemary and a bit of salt. Press the sliced olives into the dough, distributing them evenly across the surface.
6. Final Rise and Bake: Let the dough rise again for about 20-30 minutes. Meanwhile, preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until it is golden brown on top and the edges are crispy.
7. Cool and Serve: Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. This allows the steam to escape and keeps the crust nice and crispy. Serve warm or at room temperature.

Tips for the Perfect Focaccia

• Use High-Quality Olive Oil: Since olive oil is a key ingredient in focaccia, using a high-quality extra virgin olive oil will greatly enhance the flavor of your bread.
• Don’t Rush the Rising Process: Patience is key when making focaccia. Allowing the dough to rise properly ensures a light, airy texture. If you're in a cooler environment, consider letting the dough rise in a slightly warm oven (around 80°F or 27°C).
• Experiment with Toppings: While rosemary and olives are classic toppings, feel free to get creative! Try adding thinly sliced onions, cherry tomatoes, or even some shredded cheese for a unique twist.
• Keep an Eye on the Oven: Focaccia bakes quickly, so keep an eye on it after the first 15 minutes. You want a nice golden color, but be careful not to let it burn.

Making Italian-style rosemary and olive focaccia at home is easier than you might think. With a few simple ingredients and a bit of patience, you can create a delicious and versatile bread that will impress your friends and family.

Plus, the aroma of freshly baked focaccia wafting through your kitchen is worth every minute of the effort.

So, roll up your sleeves, preheat your oven, and get ready to bake a focaccia that’s crispy on the outside, fluffy on the inside, and bursting with flavor! Enjoy!