Olive, Rosemary & Garlic Focaccia
Olive, Rosemary & Garlic FOCACCIA is a medium Italian recipe that serves 6. 250 calories per serving. Recipe by Big Foodie Geek on YouTube.
Prep: 1 hr 35 min | Cook: 30 min | Total: 2 hrs 25 min
Cost: $34.84 total, $5.81 per serving
Ingredients
- 500 g Strong White Bread Flour (high‑gluten flour for chewy texture)
- 7 g Instant Dry Yeast (pre‑weighed packet works well)
- 10 g Sea Salt (fine sea salt, divided for dough and topping)
- 80 ml Extra‑Virgin Olive Oil (60 ml for dough, extra for greasing and topping)
- 360 ml Tepid Water (around 35 °C, helps activate yeast)
- 100 g Mixed Pitted Olives (black and green, drained)
- 10 g Fresh Rosemary Leaves (roughly chopped, stems removed)
- 2 Garlic Bulbs (large bulbs, peeled and thinly sliced)
- 1 tsp Dried Oregano (optional sprinkle on top)
Instructions
Measure and Prepare Ingredients
Weigh 500 g flour, 7 g yeast, and 10 g sea salt. Peel and thinly slice the garlic, strip rosemary leaves from stems, and drain the olives.
Time: PT10M
Combine Dry Ingredients
Place flour in the mixing bowl, sprinkle yeast on one side and salt on the other.
Time: PT5M
Add Oil and Water
Drizzle 60 ml olive oil over the flour, then gradually add the tepid water while mixing with the dough scraper until a shaggy dough forms.
Time: PT5M
Knead the Dough
Knead the sticky dough in the bowl, adding a little extra olive oil as needed, for about 10 minutes until smooth, elastic, and no longer clinging to the sides.
Time: PT10M
First Proof
Grease the plastic proofing tub with olive oil, transfer the dough, spread it to the corners, cover tightly, and let rise in a warm spot for 1 hour until doubled.
Time: PT1H
Prepare Toppings
While the dough proofs, slice the garlic thinly, chop rosemary roughly, and set olives aside.
Time: PT10M
Grease the Tin and Transfer Dough
Generously oil the roasting tin, gently tip the risen dough into it, and stretch it to the edges without deflating too much.
Time: PT5M
Second Proof
Cover the tin with a clean kitchen towel and let the dough rise again for 45 minutes until it nearly reaches the top of the tin.
Time: PT45M
Dimple and Add Toppings
Press fingertips into the dough to create dimples, insert olives into the holes, sprinkle rosemary and garlic evenly, drizzle a little more olive oil, and optionally sprinkle sea salt or dried oregano.
Time: PT5M
Bake
Preheat the oven to 200 °C (375 °F, Gas Mark 6). Bake the focaccia for 25‑30 minutes until the top is golden brown and the crust sounds hollow when tapped.
Time: PT30M
Temperature: 200°C
Finish and Cool
Remove from oven, drizzle a final drizzle of olive oil over the hot focaccia, let cool in the tin for 10 minutes, then transfer to a rack.
Time: PT10M
Slice and Serve
Cut into squares or strips, serve warm with extra olive oil and balsamic vinegar if desired.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Dairy‑Free
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Strong White Bread Flour: All‑Purpose Flour
- Instead of Instant Dry Yeast: Active Dry Yeast (use 10 g)
- Instead of Sea Salt: Kosher Salt
- Instead of Extra‑Virgin Olive Oil: Regular Olive Oil, Vegetable Oil (less flavor)
- Instead of Mixed Pitted Olives: Capers, Sun‑Dried Tomatoes
- Instead of Fresh Rosemary Leaves: Thyme, Italian Seasoning
- Instead of Garlic Bulbs: Garlic Powder (1 tsp)
- Instead of Dried Oregano: Italian Herb Blend
Equipment Needed
- Mixing Bowl
- Dough Scraper
- Kitchen Scale
- Measuring Spoons
- Plastic Proofing Tub (2‑3 L)
- Roasting Tin (≈13×9 in)
- Kitchen Towel
- Chef’s Knife
- Cutting Board
- Pastry Brush (optional)
- Oven Mitts
Critical Steps — Do Not Skip
- Kneading the sticky dough until smooth
- First proof (1 hour rise)
- Second proof (45 minutes rise)
- Creating dimples and adding toppings
- Baking to a golden crust
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for both dough and topping – it defines the flavor.
- Warm the water to about 35 °C; too hot will kill the yeast, too cold will slow fermentation.
- For a deeper flavor, let the dough ferment in the refrigerator overnight after the first proof.
- Press the dimples with wet fingertips to prevent the dough from tearing.
Troubleshooting
Dough is too sticky and won’t come together.
Add a tablespoon of flour at a time while kneading, or increase the amount of olive oil used for kneading to help the dough glide.
Bread does not rise much.
Check that the water is warm (35‑40 °C) and the yeast is fresh; ensure the proofing environment is warm (around 25 °C).
Garlic burns and becomes bitter.
Slice garlic thinly and add it after the first 15 minutes of baking, or cover the focaccia loosely with foil halfway through.
Crust is pale and not crisp.
Increase oven temperature by 10 °C or bake an extra 5 minutes; drizzle a little more olive oil on top before baking.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 3 days.
Freezer: Slice, wrap each piece in foil then a freezer bag; freeze up to 1 month.
Room temperature: Store in a bread box for up to 1 day; it will dry out quickly.
Make-Ahead Tips
- Prepare the dough the night before, let it rise slowly in the refrigerator, then bring to room temperature before the second proof.
- Baked focaccia can be reheated in a 180 °C oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Olive Rosemary Garlic Focaccia in Italian cuisine?
Focaccia originates from ancient Roman flatbreads and became a staple in Ligurian cuisine. The olive‑oil‑rich dough reflects the Mediterranean emphasis on simple, high‑quality ingredients, while rosemary and garlic are classic Ligurian aromatics that give the bread its distinctive scent and flavor.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is often topped with just olive oil, sea salt, and rosemary (focaccia di Recco). In Tuscany, it may include herbs like sage and coarse sea salt. In Puglia, olives and tomatoes are common, while in the Veneto region, onions are a typical topping.
How is Olive Rosemary Garlic Focaccia traditionally served in Italy?
It is usually served warm as an antipasto, sliced and drizzled with extra‑virgin olive oil, sometimes accompanied by balsamic vinegar. It also pairs well with soups, salads, or as a base for panini filled with cured meats and cheese.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a common everyday bread but is also baked for festivals, family gatherings, and as a welcoming snack for guests. In some regions it is prepared for religious holidays such as Easter, where it may be enriched with eggs or cheese.
What authentic ingredients are essential for traditional Italian focaccia versus acceptable substitutes?
Authentic focaccia relies on strong white bread flour, extra‑virgin olive oil, sea salt, and fresh rosemary. Substitutes like all‑purpose flour, regular olive oil, or dried herbs work, but they alter texture and flavor. Using active dry yeast instead of instant yeast is fine if adjusted for quantity.
What other Italian dishes pair well with Olive Rosemary Garlic Focaccia?
It pairs beautifully with classic Italian soups such as minestrone, pasta dishes like spaghetti aglio e olio, and salads featuring fresh tomatoes and mozzarella. It also makes an excellent base for bruschetta or panini.
What are the most common mistakes to avoid when making Olive Rosemary Garlic Focaccia?
Common errors include using water that’s too hot (killing the yeast), over‑kneading which can make the dough tough, not greasing the proofing tub causing the dough to stick, and letting the garlic burn during baking. Follow the temperature guidelines and watch the crust color.
Why does this focaccia recipe use olive oil for kneading instead of flour?
Olive oil keeps the dough soft and creates the characteristic oily crumb. Adding flour during kneading would make the focaccia denser and reduce the rich mouthfeel that olive oil provides.
Can I make Olive Rosemary Garlic Focaccia ahead of time and how should I store it?
Yes. After the first proof, you can refrigerate the dough overnight, then bring it to room temperature for the second proof before baking. Once baked, wrap tightly and store at room temperature for up to a day, or freeze slices for longer storage.
What texture and appearance should I look for when the Olive Rosemary Garlic Focaccia is done?
The crust should be deep golden‑brown with a crisp exterior, while the interior remains airy and soft. When tapped, the bottom should sound hollow, and the dimples should be filled with olive oil and toppings.
What does the YouTube channel Big Foodie Geek specialize in?
The YouTube channel Big Foodie Geek focuses on approachable home‑cooking tutorials, often exploring international cuisines with a fun, geek‑friendly twist, and includes detailed explanations of techniques and ingredient science.
How does the YouTube channel Big Foodie Geek's approach to Italian cooking differ from other Italian cooking channels?
Big Foodie Geek blends thorough technical breakdowns with a light‑hearted, relatable style, emphasizing hands‑on methods like kneading by hand and offering budget‑friendly tips, whereas many Italian channels focus more on polished, restaurant‑style presentations.
Last updated: September 2, 2026
