How to Make Perfect Olive and Rosemary Focaccia

Olive and Rosemary Focaccia. Rustic and romantic, this prized bread from northwestern Italy is the most perfect combination of crispy, fluffy, chewy and moist that I I'm going to make this focaccia using olives and rosemary but you can use the toppings of your choice. Focaccia is a puffy Italian flatbread made using plenty of olive oil and with a distinctive dimpled top. The Olive Rosemary Focaccia bread is one of my favorites.

This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew. The crux of it is a highly hydrated, no-knead, no-stretch dough. Sea salt and freshly ground black pepper. You can have Olive and Rosemary Focaccia using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Olive and Rosemary Focaccia

1. Prepare 800 grams of plain flour.
2. You need 1 envelope of instant dried yeast (7g).
3. You need 1 1/2 tsp of sea salt.
4. You need 500 ml of water.
5. Prepare 3 tbsp of olive oil.
6. Prepare 1 of few sprigs of fresh rosemary.
7. Prepare 2 tsp of coarse salt.

This easy homemade focaccia bread is topped with kalamata olives, fresh rosemary, and a sprinkling of sea salt. Anyone else finding themselves doing a So I decided to switch things up and bake some olive rosemary focaccia. This is a fun one to make while you're home, and it goes great with a big. Not everything comes straight from the oven. (Alan Benson)Source: Alan Benson.

Olive and Rosemary Focaccia step by step

1. Put flour in a big bowl and put the yeast on one side and the salt on the opposite side of the bowl (salt "kills" the yeast). Pour in the olive oil and water warmed to body temperature.
2. Tip the mixture on a well floured table and knead for 10 min, adding flour if the dough sticks (but keep in mind that adding too much flour will yield in a tough and chewy bread).
3. Put the dough in an oiled bowl and let it rise in a warm place for 1h30, covered with a kitchen towel.
4. Dough should have doubled in size by now. Punch back the dough and put it in a big greased baking pan (or two smaller pans), flatten it with your hands, cover with the towel and leave to rise for 30 min in a warm room.
5. Then, press the risen dough with your fingertips and add halved olives, coarse salt and fresh rosemary on top. Drizzle with additional olive oil.
6. Bake for 40 min in a 180°C oven. Then brush again with olive oil and leave to cool. Enjoy :).

Predecessor to the modern pizza, focaccia is a simple Italian flatbread that was associated with Christmas Eve and Epiphany for many centuries. Serve this crispy, rich, rosemary-scented focaccia as an appetizer, hors d'oeuvre, or as a wonderful tasting change from pizza. In food processor fitted with metal blade, combine flour, semolina, yeast, salt and Sugar; pulse on/off to mix. This delicious focaccia recipe was generously sponsored by my friends at Bono, makers of the delicious extra-virgin olive oil we used to I'd always head straight for the pillowy rosemary-infused focaccia sprinkled with chunky sea salt. Fast-forward a few decades to today, and now I make my.