Focaccia with olives and rosemary
8 servings
90 minutes
Focaccia with olives and rosemary is a fragrant and airy Italian bread wonder with roots dating back to ancient times. It consists of soft dough with a crispy crust, soaked in olive oil and adorned with aromatic rosemary and juicy olives. Its flavor is a harmonious blend of the tenderness of the dough, the spiciness of the olives, and the freshness of the herbs. Focaccia is perfect as an appetizer, a base for sandwiches, or simply as a standalone treat that pairs well with wine and cheeses. Baking it is a gastronomic ceremony that reveals the Italian art of bread-making. It is best served warm when the crust is crispy and the crumb remains airy and tender.
1
Pour 2 cups of warm water into a bowl and add yeast. Mix well and let it sit for 10 minutes.
- Water: 2 glasss
- Dry yeast: 2 teaspoons
2
Add 4.25 cups of flour and salt, and knead the dough well. Place the dough on a floured surface and knead for another 10 minutes, lightly dusting with flour. Shape the dough into a ball and place it in an oiled bowl, turning to coat the dough, cover with plastic wrap, and let it rise for 1.5 hours. Punch down the dough, reshape it into a ball, and place it back in the same bowl. Cover with plastic wrap and let it rise in a warm place for about 45 minutes until it has doubled in size.
- Wheat flour: 4.5 glasss
- Salt: 2 teaspoons
3
Grease a 25x40 cm baking tray with 1 tablespoon of olive oil, knead the dough and transfer it to the tray. Spread it out by hand to be slightly smaller, and let it rest for 10 minutes.
- Olive oil: 3 tablespoons
4
Brush the top with 2 tablespoons of olive oil. Insert halved olives and sprinkle with chopped rosemary. Leave the focaccia in a warm place for 25 minutes.
- Olive oil: 3 tablespoons
- Pitted olives: 25 pieces
- Fresh rosemary: 1 tablespoon
5
Preheat the oven to 250 degrees.
6
Poke the dough several times with a finger and bake until golden and crispy for about 20-25 minutes. Serve warm.
