Focaccia Recipe with olives, rosemary and sun-dried tomatoes

Ingredients

• 325 ml Water (lukewarm (about 35°C) to activate yeast)
• 7 g Dry Yeast (active dry yeast)
• 500 g All-Purpose Flour (sifted)
• 20 g Semolina (fine semolina adds texture to crust)
• 1 pinch Salt (regular table salt for dough)
• 80 ml Olive Oil (extra virgin; 50 ml for dough, 30 ml for rosemary oil)
• 1 sprig Fresh Rosemary (leaves stripped and chopped)
• 100 g Sun-Dried Tomatoes (drained, roughly chopped)
• 100 g Pickled Olives (pitted and sliced)
• 1 tsp Coarse Sea Salt (sprinkled on top for crunch)

Instructions

1. Activate Yeast

   In a small bowl combine 325 ml lukewarm water with 7 g dry yeast. Stir until fully dissolved and let sit for 5 minutes.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl add 500 g flour, 20 g semolina and a pinch of salt. Make a well in the center.

   Time: PT2M

3. Form and Knead Dough

   Pour the yeast mixture and 50 ml olive oil into the well. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead for at least 10 minutes until smooth, elastic and passes the window‑pane test.

   Time: PT12M

4. First Proof

   Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot for at least 1 hour, or until doubled in size.

   Time: PT1H

5. Prepare Rosemary Oil

   While the dough rises, finely chop the rosemary leaves and mix with 30 ml olive oil in a small bowl. Let sit to infuse.

   Time: PT5M

6. Shape and Add Toppings

   Preheat the oven to 200°C (top and bottom heat). Lightly oil a baking sheet, transfer the risen dough onto it and gently stretch to fit the sheet. Drizzle the rosemary‑infused oil over the surface, then scatter the sun‑dried tomatoes, sliced pickled olives, and sprinkle with coarse sea salt.

   Time: PT5M

   Temperature: 200°C

7. Bake Focaccia

   Bake for 30–35 minutes, until the crust is golden brown and the bottom sounds hollow when tapped.

   Time: PT35M

   Temperature: 200°C

8. Cool and Serve

   Remove the focaccia from the oven, transfer to a cooling rack and let rest for 10 minutes before cutting into squares.

   Time: PT10M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Water: warm tap water
• Instead of Dry Yeast: instant yeast (same amount)
• Instead of All-Purpose Flour: bread flour
• Instead of Semolina: coarse cornmeal
• Instead of Olive Oil: vegetable oil (not recommended)
• Instead of Fresh Rosemary: dried rosemary (½ tsp)
• Instead of Sun-Dried Tomatoes: fresh tomatoes, roasted
• Instead of Pickled Olives: black olives
• Instead of Coarse Sea Salt: flaky sea salt

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Kitchen Scale
• Measuring Cups
• Plastic Wrap or Damp Towel
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush
• Oven

Critical Steps — Do Not Skip

• Activate yeast – ensures dough rises.
• Knead dough for at least 10 minutes – develops gluten.
• Evenly drizzle rosemary oil and distribute toppings – prevents burning and guarantees flavor.
• Bake until golden – determines final texture.

Chef Tips from the Video

• Using a small amount of semolina in the dough creates a pleasantly crunchy crust.
• For extra aroma, add a second drizzle of rosemary oil halfway through baking.
• Press dimples into the dough with your fingertips before adding toppings; this helps the oil pool and creates the classic focaccia texture.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keeps 3–4 days.

Freezer: Freeze in a sealed bag for up to 2 months; reheat in oven.

Room temperature: Store in an airtight container for up to 2 days.

Make-Ahead Tips

• After the first rise, you can refrigerate the dough covered for up to 24 hours; bake directly from the fridge, adding a few extra minutes.
• Baked focaccia freezes well; slice before freezing for easy portioning.

Frequently Asked Questions