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Black Olive and Rosemary Focaccia
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Delicious rosemary focaccia - perfect for appetizers or a tasty alternative to pizza.
Ingredients:
  • 1 cup warm water (100 to 110 degrees)
  • 1 teaspoon white sugar
  • 1 (.25 ounce) envelope rapid rise yeast
  • 0.25 cup minced fresh rosemary
  • 2.75 cups bread flour or all-purpose flour
  • 0.5 cup pitted black olives
  • 3 tablespoons olive oil
  • 2 large roma (plum) tomatoes, sliced
  • 2 teaspoons minced garlic
  • 2 tablespoons minced fresh rosemary
  • Salt and pepper
  • 0.5 cup grated Parmesan or Romano cheese
Instructions:
  • Combine water, sugar, and yeast until dissolved, then wait 5 minutes. Mix in olive oil, rosemary, flour, and salt until dough forms. Knead on a floured surface until smooth for approximately 10 minutes. Fold in black olives in the last few minutes of kneading. Transfer dough to an oiled bowl, cover, and rise in a warm place until nearly doubled, around 30 minutes.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and prepare your baking sheet with a nice grease or sprinkle of corn meal.
  • Gently press dough into baking sheet. Brush with 1 tablespoon olive oil. Mix tomatoes and garlic with remaining olive oil, rosemary, salt, and pepper. Place tomato slices evenly over dough. Sprinkle with cheese.
  • Bake until beautifully puffed and golden brown in a preheated oven for about 15 to 20 minutes. Slice into squares and enjoy promptly.

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