Focaccia with Olives and Rosemary

Recipe Information

Total Time: 

1 hour 30 minutes, 15 minutes active



Focaccia is the great-grandmother of pizza; a simple, savory bread with a sprinkling of flavorful topping. This makes a nice soft dough that rises quickly, and has a lovely open crumb.


  • 1 1/2 cups unbleached flour
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • 1 1/4 cups lukewarm water (see Tip)
  • 2 tablespoons olive oil, divided
  • 1/4 cup kalamata olive, chopped
  • 2 tablespoons fresh rosemary


  1. In a stand mixer or large bowl, mix the flours, salt and instant yeast. Mix one tablespoon of the oil into the warm water and stir into the flour mixture. Oil a sheet pan and transfer the dough to the oiled pan, then pat and stretch the dough into a 9 inch square. Lightly cover the dough with plastic wrap or a damp towel and let rise in a warm spot for 45 minutes or an hour. The dough should get quite puffy.
  2. Preheat the oven to 425°F.
  3. Just before baking, drizzle on the remaining tablespoon of oil, then sprinkle the olives and rosemary over the dough. Let stand for another five minutes.
  4. Bake for 20 minutes, until golden brown and crisp.

Serving Suggestions

Focaccia is a great bread to serve with any Italian meal, or as a great side with a big salad or soup. You can also split it in half and stuff with cheese or meat.

Tips & Notes

Lukewarm Water Tip: You can tell water is lukewarm by dipping your finger into the water. Water is lukewarm when it feels neither warm nor cold, just wet!

Nutritional Information

172 calories, 4 g. fat, 0 mg. cholesterol, 298 mg. sodium, 29 g. carbohydrate, 3 g. fiber, 5 g. protein