Black Olive and Rosemary Focaccia Recipe -
Black Olive and Rosemary Focaccia Recipe

Black Olive and Rosemary Focaccia

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"A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious."

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Ingredients Edit and Save

Original recipe makes 1 focaccia Change Servings
  • PREP

    50 mins
  • COOK

    15 mins

    1 hr 5 mins


  1. Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
  3. Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
  4. Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
May 20, 2008

Oh my goodness, this bread is excellent. I changed it a bit to suit my tatstes. I added sundried tomatoes to the top instead of plum and added a bit of romano into the dough. Delicious!

Most Helpful Critical Review
May 23, 2008

I was expecting a fluffy, thick focaccia. This was not that at all. It was tasty but not what I was hoping for. My kitchen is pretty cold so maybe it would have risen more in a warmer kitchen ... who knows? Thank you for the recipe but I'll keep searching.

Jan 12, 2008

This was great! I made it in the breadmaker on the dough cycle & then rolled it out. I used all whole wheat flour in place of white flour. Also, I didn't have any olives, so instead I used some homemade tapenade I had on hand. I will definitely be making this again. I'd like to try it w/ fresh thyme either in place of or in addition to rosemary...

Jun 23, 2007

The perfect blend of spices and flavor. By using fresh grated Parmesan cheese, there was a nice moist layer of cheese that is very delicious. A good side to any Italian meal.

Dec 06, 2007

A very nice recipe...I too had not needed to change a single thing in this recipe, very fragrant tasty bread!! I served a bit to my husband straight from the oven with some fresh butter and his eyes instantly rolled back into his head, he loved it...made my house smell fabulous! With the rest I cut it up into large squares and wrapped them in plastic and stored them in the fridge over night as they where needed for a lunch the next day....the foccaccia was still great (although much better straight from the oven) Nice recipe!!!!

Apr 06, 2010

This recipe was great. I don't care for rosemary so I substituted 1 tsp of italian seasoning and also mixed 1/4 cup of romano cheese into the dough. This turned out wonderful....sinful...irresistible. Thanks for the recipe!

Jan 26, 2010

Fantastic! This came out soft and very flavorful. I added some dried basil and grated parmesan to the dough, but otherwise made as written. My kids are on their second piece each already!

Jan 02, 2008

don't change a thing! use the best olive oil for the best bread I baked mine on a round pampered chef stone (lightly oiled) and it turned out perfectly, simple enough, and good as a meal starter with soup and salad (try the winter salad with poppyseed dressing on this site).


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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