Rosemary & Olive Focaccia Recipe

Rosemary & Olive Focaccia Recipe
Think you don’t have time to make bread? If you have an automatic bread machine, you will be surprised. Granted, it takes a bit of time to mix the dough, and a bit more time to proof (raise) the dough, but both of those are non-hands-on time tasks. When I make Italian food and want something different than plain crusty French or Italian bread, I make this equally easy Focaccia with Rosemary and Olives, which is made with the same dough as the French bread, but is shaped easily with your hands. Believe me, you have time to make this easy, delicious bread.
Although this is a favorite in my family, you can vary the toppings. Sometimes I slice an onion thinly, coat it with olive oil, and spread it over the dough; I then sprinkle it with freshly grated Parmesan cheese. Other times I sprinkle it with fresh herbs from my garden and coarse salt. Thinly sliced tomatoes with coarse salt also make a good topping, and minced fresh garlic is good with almost any topping. Use your imagination. One note: good Focaccia has lots of olive oil. It’s not a good idea to skimp, since the texture depends on it. Remember, Focaccia is not a diet food!

12 Servings

1 1/2 cups water
3 cups flour
1 tablespoon olive oil
1 1/2 teaspoons salt
1 tablespoon yeast

1/4 cup olive oil, divided

3/4 cup Kalamata olives, pitted and chopped
Fresh rosemary leaves

  1. Place the bread ingredients in order given in the bread machine; set the machine to the dough setting and start.
  2. Let the machine run 10 minutes; check to make sure the dough has formed a ball. If it is too soft, add a little more flour, if it is stiff, add a little more water.
  3. Pour 3 tablespoons of the olive oil onto an 11" x 17" baking sheet and spread evenly.
  4. When the dough cycle is finished, dump the dough onto the olive oil covered baking sheet.
  5. With your fingers, poke the dough until it fills the corners and is fairly even. Make sure there are indentations from your fingers.
  6. Spread the remaining 1 tablespoon olive oil over the dough and sprinkle evenly with the olives and rosemary; press it down a little.
  7. Preheat the oven to 425º.
  8. Let the focaccia rise until doubled in bulk, 20-30 minutes.
  9. Bake 15-20 minutes or until golden brown and crisp around the edges.
  10. Cut into squares.

Amount Per Serving
Calories 200 Calories from Fat 88
Percent Total Calories From: Fat 44% Protein 7% Carb. 49%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 569 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 3%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.