This aromatic and fluffy focaccia is a traditional Italian flatbread with a crispy crust and a soft, airy center. Infused with olive oil, rosemary, and briny olives, it’s the perfect bread to enjoy on its own or as a side to soups, salads, or cheese platters.
Ingredients
- 20 g fresh yeast
- 400 g plain flour
- ½ teaspoon salt
- 200 ml lukewarm water
- 3 tablespoons olive oil (plus extra for drizzling)
- A handful of pitted olives
- Fresh rosemary
- Coarse sea salt
Procedure
- Prepare the Dough:
- Dissolve the yeast in lukewarm water and let it sit for a few minutes.
- In a large bowl, mix the flour and salt, then add the yeast mixture and 3 tablespoons of olive oil.
- Knead into a smooth, elastic dough, adding more flour or water if needed.
- Let the Dough Rise:
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about 45 minutes until doubled in size.
- Shape and Second Rise:
- Lightly flour a work surface and stretch the dough into a rectangular or round shape.
- Place on a baking sheet lined with parchment paper.
- Drizzle with olive oil, cover loosely with foil, and let rise for another 15 minutes.
- Prepare for Baking:
- Preheat the oven to 220°C (428°F).
- Drizzle the dough with more olive oil and press indentations into the surface using your fingers.
- Press the olives into the dough and sprinkle with rosemary and coarse sea salt.
- Bake to Perfection:
- Bake for 25-30 minutes until golden brown and crispy on the edges.
- Let cool slightly and serve while still warm.
Final Tip
For an extra burst of flavor, mix garlic-infused olive oil and brush it over the focaccia as soon as it comes out of the oven. You can also experiment with sun-dried tomatoes, caramelized onions, or cheese as toppings.
Enjoy! 🍕
