Olive and rosemary no knead focaccia voiceover
Olive and rosemary no knead focaccia voiceover is a easy Italian recipe that serves 6. 250 calories per serving. Recipe by Daen's Kitchen on YouTube.
Prep: 11 hrs 36 min | Cook: 30 min | Total: 12 hrs 20 min
Cost: $21.14 total, $3.52 per serving
Ingredients
- 2.5 cups Corn Water (warm (around 38°C) to activate yeast)
- 7 grams Active Dry Yeast (or instant yeast)
- 2 teaspoons Honey (feeds the yeast)
- 740 grams All-Purpose Flour (sifted)
- 1 teaspoon Salt (big pinch, flaky sea salt optional)
- 4 tablespoons Olive Oil (extra virgin; 2 Tbsp for tray, rest for drizzling and dimpling)
- 0.5 cup Pitted Green Olives (sliced)
- 0.5 cup Pitted Black Olives (sliced)
- 1 tablespoon Fresh Rosemary (finely chopped)
- to taste Flaky Sea Salt (sprinkled on top before baking)
Instructions
Activate Yeast
In a mixing bowl whisk together 2.5 cups warm corn water, 7 g yeast, and 2 tsp honey until dissolved. Let sit until bubbles form on the surface.
Time: PT5M
Temperature: room temperature
Combine Dry Ingredients
In a large bowl mix 740 g all‑purpose flour with 1 tsp salt.
Time: PT2M
Form the Dough
Pour the yeasty water into the flour mixture and fold with a whisk or spatula until all flour is damp and a shaggy dough forms.
Time: PT5M
First Cold Rise
Oil a clean bowl, transfer the dough into it, coat the surface with a thin layer of olive oil, cover with plastic wrap or a kitchen towel, and refrigerate overnight (about 8 hours).
Time: PT5M
Temperature: 4°C
Fold the Dough
Remove the dough from the fridge, gently fold the edges over the center while rotating the bowl to develop gluten.
Time: PT5M
Prepare Baking Tray
Drizzle 2 Tbsp olive oil onto a baking tray and spread evenly.
Time: PT2M
Shape and Second Rise
Transfer the dough onto the oiled tray, stretch it gently to the edges, cover with a towel, and let rise in a warm spot (around 30 °C) for 2–4 hours until doubled in size.
Time: PT10M
Temperature: 30°C
Add Toppings
Drizzle the remaining olive oil over the risen dough, dimple the surface with oiled fingers, scatter the sliced green and black olives, sprinkle chopped rosemary, and finish with flaky sea salt.
Time: PT5M
Bake
Preheat the oven to 200 °C. Bake the focaccia for 30 minutes, or until the top is golden brown and the edges are crisp.
Time: PT30M
Temperature: 200°C
Cool and Serve
Remove the focaccia from the oven, let it cool on a rack for about 10 minutes, then cut into squares and serve warm.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian, Nut-Free
Allergens: Gluten
Ingredient Substitutions
- Instead of Corn Water: warm water
- Instead of Active Dry Yeast: instant yeast
- Instead of Honey: granulated sugar
- Instead of All-Purpose Flour: bread flour
- Instead of Salt: kosher salt
- Instead of Olive Oil: vegetable oil
- Instead of Pitted Green Olives: pitted black olives
- Instead of Pitted Black Olives: pitted green olives
- Instead of Fresh Rosemary: dried rosemary (1 tsp)
- Instead of Flaky Sea Salt: coarse kosher salt
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Plastic Wrap or Clean Kitchen Towel
- Baking Tray
- Oven
- Oven Mitts
- Knife
Critical Steps — Do Not Skip
- Activating the yeast properly
- Overnight cold fermentation
- Second warm rise until doubled
- Dimpling and topping before baking
- Baking to a golden crust
Chef Tips from the Video
- Oil your fingertips before dimpling to create beautiful indentations without tearing the dough.
- Use a mixture of green and black olives for visual contrast and varied flavor.
- For extra aroma, add a pinch of crushed red pepper flakes with the rosemary.
Troubleshooting
Yeast did not foam during activation.
Make sure the water is warm (38‑40 °C) and not too hot; if needed, add a pinch more honey and let sit a few more minutes.
Dough is too sticky after mixing.
Add the flour a tablespoon at a time, gently folding until the dough comes together without sticking to your hands.
Focaccia is dense and not airy.
Ensure the dough had a full overnight cold rise and a proper second rise until doubled; under‑rising leads to a tight crumb.
Top browns too quickly or burns.
Tent the focaccia with foil halfway through baking or lower the oven rack one level.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 3‑4 days.
Freezer: Freeze whole loaf wrapped in foil and a freezer bag; up to 2 months. Reheat before serving.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- Prepare the dough the night before and refrigerate; bake fresh the next day.
- Unbaked, topped focaccia can be frozen; bake from frozen adding 5‑7 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of Olive and Rosemary Focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a flatbread baked on hot stones. In Italy, especially Liguria, it evolved with regional toppings like olives and rosemary, reflecting the Mediterranean love for olive oil and herbs.
What are the traditional regional variations of focaccia in Italy?
In Liguria you find classic focaccia with olive oil and sea salt; in Puglia, potatoes and tomatoes are common; in Tuscany, rosemary and coarse sea salt are typical. The olive‑and‑rosemary version follows the Ligurian tradition.
How is authentic focaccia traditionally served in Italy?
Authentic focaccia is served warm, sliced into squares, often drizzled with extra virgin olive oil and a pinch of sea salt. It accompanies meals, is enjoyed as a snack, or used to sop up soups and sauces.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a staple at everyday meals, but it also appears at festivals, family gatherings, and as a welcoming bread for guests. In some regions it is baked for holidays like Easter or local saints' days.
How does Olive and Rosemary Focaccia fit into the broader Mediterranean cuisine tradition?
The use of olive oil, olives, and fresh herbs exemplifies Mediterranean flavors. Focaccia’s airy texture and simple preparation embody the region’s emphasis on high‑quality ingredients and communal sharing.
What are the authentic traditional ingredients for Olive and Rosemary Focaccia versus acceptable substitutes?
Traditional ingredients include high‑gluten flour, extra‑virgin olive oil, fresh rosemary, and briny olives. Acceptable substitutes are bread flour for higher gluten, vegetable oil if olive oil is unavailable, and dried rosemary (1 tsp) instead of fresh.
What other Italian dishes pair well with Olive and Rosemary Focaccia?
Olive and rosemary focaccia pairs beautifully with soups like minestrone, salads such as caprese, grilled vegetables, or as a base for bruschetta toppings. It also complements hearty meat stews and cured meats.
What makes Olive and Rosemary Focaccia special or unique in Italian cuisine?
The combination of briny olives and fragrant rosemary creates a savory, aromatic profile that distinguishes it from plain focaccia. The no‑knead method and overnight fermentation give a light, airy crumb while keeping preparation simple.
What are the most common mistakes to avoid when making Olive and Rosemary Focaccia at home?
Common mistakes include using water that is too hot, which kills the yeast; skipping the overnight cold rise, which reduces flavor and texture; and over‑baking, which dries the crumb. Also, avoid over‑dimpling the dough with dry fingers, which can tear the surface.
Why does this Olive and Rosemary Focaccia recipe use an overnight cold rise instead of a single short rise?
The cold rise slows yeast activity, allowing flavors to develop more fully and creating a lighter, more open crumb. A short rise can produce a denser texture and less nuanced taste.
What does the YouTube channel Daen's Kitchen specialize in?
The YouTube channel Daen's Kitchen specializes in approachable home‑cooking tutorials, focusing on simple yet authentic recipes from various world cuisines, with clear step‑by‑step instructions and practical tips for everyday cooks.
How does the YouTube channel Daen's Kitchen's approach to Italian cooking differ from other Italian cooking channels?
Daen's Kitchen emphasizes minimal‑equipment, no‑knead techniques and short active‑time methods, making classic Italian breads like focaccia accessible to beginners, whereas many other channels focus on traditional kneading and longer preparation processes.
Last updated: September 2, 2026
