Olive and Rosemary Focaccia
Olive and Rosemary Focaccia is a easy American recipe that serves 8. 210 calories per serving. Recipe by Big Nibbles on YouTube.
Prep: 1 hr 43 min | Cook: 25 min | Total: 2 hrs 18 min
Cost: $1.30 total, $0.16 per serving
Ingredients
- 3 cups All-Purpose Flour (sifted)
- 1 cup Warm Water (about 105°F (40°C))
- 2 tsp Active Dry Yeast (proofed in warm water)
- 1 tsp Granulated Sugar (feeds the yeast)
- 3 tbsp Olive Oil (extra‑virgin for flavor)
- 1 tsp Salt (fine sea salt)
Instructions
Proof the Yeast
In a small cup, combine warm water, yeast, and sugar. Stir gently and let sit for 5 minutes until foamy.
Time: PT5M
Mix Dry Ingredients
In a large mixing bowl, whisk together sifted flour and salt until evenly distributed.
Time: PT3M
Combine Wet and Dry
Make a well in the flour mixture, pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic.
Time: PT10M
First Rise (Bulk Fermentation)
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled, about 45 minutes.
Time: PT45M
Shape the Loaf
Punch down the risen dough, shape it into a loaf, and place it into a greased 9x5‑inch loaf pan.
Time: PT5M
Second Rise
Cover the pan loosely with the towel and let the dough rise again until it reaches the top of the pan, about 30 minutes.
Time: PT30M
Bake
Preheat the oven to 375°F (190°C). Bake the loaf for 25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Time: PT25M
Temperature: 375°F
Cool
Remove the loaf from the pan onto a cooling rack and let it cool for 15 minutes before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 210
- Protein
- 6g
- Carbohydrates
- 34g
- Fat
- 6g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use 1 cup less)
- Instead of Warm Water: Milk (for richer crumb)
- Instead of Active Dry Yeast: Instant Yeast (use 1 ½ tsp)
- Instead of Granulated Sugar: Honey (use ½ tsp)
- Instead of Olive Oil: Vegetable Oil, Melted Butter
- Instead of Salt: Kosher Salt (use 1 ¼ tsp)
Equipment Needed
- Large Mixing Bowl
- Wooden Spoon
- Kitchen Towel
- Loaf Pan (9x5 inch)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Proof the yeast
- Knead the dough
- First rise (bulk fermentation)
- Second rise
- Bake
Chef Tips from the Video
- Use extra‑virgin olive oil for a fragrant, buttery flavor.
- For a glossy finish, brush the loaf with a little more olive oil right after it comes out of the oven.
- A quick 10‑minute steam burst (spray water) halfway through baking gives an even softer crust.
Troubleshooting
Dough does not rise.
Check that the water temperature was not too hot or cold and that the yeast is fresh. Warm the bowl in a turned‑off oven or sunny spot.
Bread is dense and heavy.
Knead longer to develop gluten and ensure the dough had a full first rise. Avoid adding too much flour during shaping.
Crust is too hard.
Place a pan of water in the oven for steam, or brush the loaf with a little olive oil before baking.
Storage
Refrigerator: Wrap tightly; lasts up to 3 days.
Freezer: Slice and freeze in a zip‑top bag for up to 2 months.
Room temperature: Stored in a bread box for up to 2 days.
Make-Ahead Tips
- The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
- Baked loaves freeze well; reheat in a 350°F oven for 10 minutes.
Frequently Asked Questions
What is the cultural significance and history of soft olive‑oil bread in American home cooking?
Soft, oil‑rich breads have been a staple of American households since the early 20th century, offering an easy, comforting side that pairs with soups, stews, and sandwiches. The addition of olive oil reflects Mediterranean influences that became popular in the 1970s, merging health‑focused cooking with classic comfort.
What traditional regional variations of olive‑oil‑infused bread exist in the United States?
In the Midwest, a similar loaf often includes melted butter instead of olive oil, while in California and coastal regions, bakers add herbs like rosemary or sea salt for a gourmet twist. Some Southern versions incorporate cornmeal for a slightly gritty texture.
How is a beautiful oily Slice of Heaven Bread traditionally served in American families?
It is commonly sliced warm and served with butter, jam, or used for hearty sandwiches. In many households, it appears at breakfast tables, alongside eggs and coffee, or as a side for dinner soups and chili.
What occasions or celebrations is this soft olive‑oil bread associated with in American culture?
While not tied to a specific holiday, the loaf is a popular addition to weekend brunches, family gatherings, and pot‑luck dinners because it can be made quickly and feeds a crowd.
What other American dishes pair well with this beautiful oily Slice of Heaven Bread?
It pairs beautifully with creamy soups like tomato bisque, hearty stews, chili, and classic grilled cheese. It also works as a base for open‑face sandwiches topped with avocado or smoked salmon.
What makes this olive‑oil bread special or unique in American home‑baking?
The generous use of extra‑virgin olive oil creates a tender crumb and a subtle fruity aroma that sets it apart from standard butter breads, while the simple two‑rise method keeps it beginner‑friendly.
How has the recipe for soft olive‑oil bread evolved over time in the United States?
Originally a plain white loaf, modern versions incorporate healthier fats like olive oil, whole‑grain flours, and occasional herbs. The rise of quick‑bake ovens and stand mixers has also shortened preparation time compared to historic, labor‑intensive methods.
What are the most common mistakes to avoid when making Beautiful Oily Slice of Heaven Bread?
Common errors include using water that’s too hot (which kills the yeast), under‑kneading (resulting in a dense crumb), and over‑proofing the dough (causing it to collapse in the oven). Follow the temperature and timing cues for best results.
Why does this recipe use a two‑rise method instead of a single long rise?
The first rise develops flavor and gluten structure, while the second rise after shaping gives the loaf its final volume and a light crumb. Skipping the second rise often leads to a denser, flatter loaf.
Can I make Beautiful Oily Slice of Heaven Bread ahead of time and how should I store it?
Yes. After the first rise, you can refrigerate the dough for up to 24 hours, then shape and bake when ready. Once baked, wrap the loaf tightly and store at room temperature for up to 2 days or freeze for longer storage.
What does the YouTube channel Big Nibbles specialize in?
The YouTube channel Big Nibbles focuses on easy, comfort‑food recipes that require minimal equipment and time, often adding a humorous twist to everyday cooking challenges.
How does the YouTube channel Big Nibbles' approach to American comfort food differ from other cooking channels?
Big Nibbles blends playful storytelling with straightforward, step‑by‑step instructions, emphasizing relatable kitchen mishaps and quick fixes, whereas many channels prioritize high‑production visuals or gourmet techniques.
Last updated: September 2, 2026
