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Focaccia Bread Recipe: Easy Homemade Rosemary & Olive Loaf

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This easy homemade focaccia bread is pillowy soft inside, crisp on the outside, and bursting with the flavors of fresh rosemary and briny olives. Perfect for gatherings, weeknight dinners, or as a comforting snack, it’s a crowd-pleasing loaf that’s simple to customize.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1 1/3 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons granulated sugar
  • 2 teaspoons kosher salt
  • 1/4 cup extra-virgin olive oil (plus more for topping and pan)
  • 2 tablespoons fresh rosemary, chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • Sea salt flakes, for sprinkling
  • 2 tablespoons extra olive oil, for drizzling on top
  • Optional: 1-2 cloves minced garlic
  • Optional: Handful cherry tomatoes, halved
  • Optional: Cracked black pepper, to taste

Instructions

  1. In a large mixing bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
  2. Add flour and kosher salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Pour in olive oil and continue mixing until the dough is sticky but pulls away from the bowl (about 2-3 minutes).
  4. Cover the bowl tightly with plastic wrap or a clean towel. Let the dough rise at room temperature for 45-60 minutes, until doubled in size.
  5. Generously oil your baking sheet or 9×13-inch pan with 1-2 tablespoons olive oil. Scrape the risen dough into the pan and gently stretch it to fit the shape. If it resists, let it rest for 5 minutes, then try again.
  6. Cover the pan and let the dough rise another 20-30 minutes until puffy.
  7. Preheat oven to 425°F (220°C). With oiled fingers, press deep dimples all over the dough.
  8. Scatter rosemary, olives, and any optional toppings evenly. Drizzle with 2 tablespoons olive oil and sprinkle sea salt flakes on top.
  9. Bake for 20-25 minutes, until golden brown and edges are crisp. For a deeper crust, bake an extra 2-3 minutes.
  10. Let focaccia cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Notes

If dough seems dry, add a splash more water; if too sticky, dust lightly with flour before stretching. For extra flavor, brush the top with infused olive oil. Don’t rush the rises for best texture. Use gluten-free flour for a gluten-free version. For vegan, ensure sugar is organic. Focaccia is forgiving—uneven dimples and rustic shapes are charming.

Nutrition

Keywords: focaccia bread, rosemary focaccia, olive bread, homemade bread, easy focaccia, Italian bread, vegan bread, gluten-free option, party bread, potluck recipe

Find it online: https://blingbite.com/focaccia-bread-recipe-easy-homemade-rosemary-and-olive-loaf/