Black Olive and Rosemary Focaccia19 Reviews
- Prep: 50 min
- Cook: 15 min
- Ready In: 1 hr 5 min
“A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.” - by CHERYL H.
Original recipe yields 1 focaccia
- 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.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- 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.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Amount Per Serving (8 total)
- 287 cal
- 11.8 g
- 37 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"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!..." See more"
"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 homema..." See morede 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..."
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