Focaccia with olives and rosemary

This is a fun time to bake. Here’s a recipe to make for and with your family. All ingredients should be around the house and you can top it with whatever yummy items you have around, such as olives, grapes, herbs, artichokes, sundried tomatoes. I could go on and on. Try it out and let me know what you think.


1/2 cup (120 ml) extra-virgin olive oil

3-4 smashes garlic cloves 

1 tablespoon chopped fresh rosemary

1/4 teaspoon fresh ground black pepper

1 cup (235 ml) warm water

2 1/4 teaspoons active dry yeast (1 packet)

2 1/2 cups (315 grams) all-purpose flour

1/2 teaspoon fine sea salt

1 tsp honey


In a cold pan combine olive oil, garlic, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
In a large bowl, combine the warm water, yeast and honey. Stir a few times then let sit for 5 minutes.
Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).


After 1 hour, heat the oven to 450 degrees Fahrenheit.
Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.  Press into pan, let rise for 20 minutes and bake for 15-17 minutes.

I actually use a smaller pan and add any items you like. Olives, grapes, onions before baking.

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