Description
A simple and flavorful focaccia bread with olives.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/4 cups warm water
- 1/4 cup olive oil, plus more for greasing
- 1/2 cup pitted Kalamata olives, halved
- 1 teaspoon fresh rosemary, chopped
Instructions
- In a large bowl, whisk together flour, yeast, and salt.
- Add warm water and olive oil. Mix until a shaggy dough forms.
- Cover the bowl and let it rest for 10 minutes.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough and transfer it to a greased 9×13 inch baking pan.
- Dimple the dough with your fingers. Drizzle with olive oil and sprinkle with olives and rosemary.
- Let the dough rest for another 20 minutes.
- Preheat your oven to 425°F (220°C).
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before slicing and serving.
Notes
- For extra flavor, you can sprinkle coarse sea salt on top before baking.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: focaccia, olive bread, rustic bread, Italian bread, easy bread, homemade bread