Why You’ll Love This Recipe
- Easy to make with simple ingredients and minimal effort
- Incredibly flavorful thanks to the combination of olive oil, tomatoes, and rosemary
- Perfectly fluffy and golden with a crisp crust and soft interior
- Versatile—enjoy it on its own, with dips, or as a sandwich bread
- A classic Italian staple that brings the flavors of Italy to your kitchen
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough:
- 400 g (15 ounces) self-rising flour
- 10 g (0.4 ounces) instant yeast
- 1 teaspoon sugar
- 1 tablespoon salt
- 4 tablespoons extra virgin olive oil
- 200 ml (⅘ cup) warm water
- 120 ml (½ cup) milk
Toppings:
- 20 cherry tomatoes
- 10 black olives
- Rock salt (to taste)
- Fresh rosemary
- 1 glass of water
- 3 tablespoons olive oil
Directions
- Prepare the Dough: In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Add the olive oil, warm water, and milk. Mix until a soft dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat & Prepare the Baking Dish: Preheat the oven to 400°F (200°C). Grease a baking tray with olive oil.
- Shape the Dough: Transfer the risen dough onto the baking tray. Use your fingers to spread it out evenly, creating dimples in the surface.
- Add Toppings: Place halved cherry tomatoes and whole olives into the dimples of the dough. Sprinkle with rock salt and fresh rosemary. Drizzle with olive oil.
- Second Rise: Let the dough rest for another 15–20 minutes to allow the toppings to settle in.
- Bake: Pour a glass of water onto the bottom of the oven (this helps create steam for a crispy crust). Bake for 25–30 minutes, or until golden brown.
- Cool & Serve: Allow the focaccia to cool slightly before slicing and serving. Enjoy warm or at room temperature.
Servings and Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Rising Time: 1 hour 15 minutes
- Cook Time: 25–30 minutes
- Total Time: About 2 hours
Variations
- Cheese Lover’s Version: Add grated Parmesan or crumbled feta on top before baking.
- Garlic Infused: Mix minced garlic with the olive oil before drizzling it over the dough.
- Spicy Twist: Sprinkle crushed red pepper flakes for a little heat.
- Herb Blend: Use a mix of thyme, oregano, and basil along with rosemary for extra aroma.
Storage/Reheating
- Room Temperature: Store leftover focaccia in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days, wrapped in plastic wrap or foil.
- Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes or toast in a skillet for a crispy crust.
FAQs
What makes focaccia different from other breads?
Focaccia has a high olive oil content and is dimpled before baking, giving it a soft, airy interior and a crispy crust.
Can I use all-purpose flour instead of self-rising flour?
Yes, but add 2 teaspoons of baking powder to the flour for the same rise effect.
Do I need to use fresh rosemary?
Fresh rosemary gives the best flavor, but dried rosemary works if fresh isn’t available.
Can I use other types of olives?
Yes! Try Kalamata, green olives, or any variety you prefer.
Why add water to the oven when baking?
The steam helps create a crispier crust while keeping the inside soft and fluffy.
Can I make the dough ahead of time?
Yes! Refrigerate the dough overnight and let it come to room temperature before baking.
Why do I need to let the dough rise twice?
The first rise develops flavor, while the second rise ensures a light, fluffy texture.
How do I prevent my focaccia from becoming too dry?
Make sure to use enough olive oil and avoid overbaking.
Can I make this gluten-free?
Yes, use a gluten-free flour blend with baking powder and adjust the liquid as needed.
What can I serve with focaccia?
Enjoy it with soups, salads, cheese boards, or as a sandwich bread.
Conclusion
This authentic focaccia with olives, tomatoes, and rosemary is a simple yet incredibly flavorful bread that’s perfect for any occasion. Whether enjoyed on its own, as a side dish, or paired with your favorite dips, this classic Italian recipe will bring warmth and tradition to your table. Try it today and experience the taste of homemade focaccia at its finest!
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Authentic Focaccia with Olives, Tomatoes & Rosemary
- Total Time: About 2 hours
- Yield: 8 servings
- Diet: Vegetarian
Description
This authentic Italian focaccia is a light, fluffy, and flavorful bread topped with juicy cherry tomatoes, briny black olives, and fragrant rosemary. With a crispy golden crust and a soft interior, this homemade focaccia is perfect as an appetizer, snack, or side dish. Easy to make and full of Mediterranean flavors, it’s a must-try recipe for bread lovers.
Ingredients
Dough:
- 400 g (15 ounces) self-rising flour
- 10 g (0.4 ounces) instant yeast
- 1 teaspoon sugar
- 1 tablespoon salt
- 4 tablespoons extra virgin olive oil
- 200 ml (⅘ cup) warm water
- 120 ml (½ cup) milk
Toppings:
- 20 cherry tomatoes, halved
- 10 black olives
- Rock salt (to taste)
- Fresh rosemary
- 1 glass of water
- 3 tablespoons olive oil
Instructions
- Prepare the Dough: In a large bowl, mix flour, instant yeast, sugar, and salt. Add olive oil, warm water, and milk. Stir until combined.
- Knead the Dough: Transfer to a floured surface and knead for 10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let it rise for 1 hour until doubled.
- Preheat & Prepare: Preheat oven to 400°F (200°C). Grease a baking tray with olive oil.
- Shape the Dough: Spread dough onto the tray, using fingers to create dimples.
- Add Toppings: Press tomatoes and olives into the dough, sprinkle with rock salt and rosemary, and drizzle with olive oil.
- Second Rise: Let the dough rest for 15–20 minutes.
- Bake: Pour a glass of water onto the oven’s bottom for steam. Bake for 25–30 minutes until golden brown.
- Cool & Serve: Let it cool slightly before slicing. Serve warm or at room temperature.
Notes
- Storage: Keep at room temperature for 2 days, refrigerate for up to 5 days, or freeze for 2 months.
- Serving Ideas: Serve with soups, salads, or as a sandwich bread.
- Customizations: Add cheese, garlic, or herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
