Focaccia De Aceitunas Y Romero (olive And Rosemary Focaccia)
Focaccia de Aceitunas y Romero, or Olive and Rosemary Focaccia, is a classic Andalusian bread that is perfect for sharing with friends and family. The combination of briny olives and fragrant rosemary makes this focaccia a delicious addition to any meal or a great snack on its own.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet active dry yeast
- 1 1/4 cups warm water
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 cup pitted olives, sliced
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Instructions
- In a large bowl, combine the flour and yeast. Add the warm water and 2 tablespoons of olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 425°F (220°C). Punch down the dough and transfer it to a greased baking sheet. Press the dough out to fit the pan.
- Use your fingers to make dimples all over the dough. Drizzle the remaining olive oil over the top, then sprinkle with the sliced olives, chopped rosemary, and coarse sea salt.
- Bake for 20-25 minutes, or until the focaccia is golden brown. Let it cool slightly before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 7g
Supplies
Baking sheet Mixing bowl Measuring cups and spoons Clean kitchen towel
Tools
Oven Knife Cutting board
Serving suggestions
Serve the Olive and Rosemary Focaccia warm, alongside a bowl of olive oil and balsamic vinegar for dipping.
Tips & tricks
For an extra burst of flavor, try adding a sprinkle of grated Parmesan cheese over the top of the focaccia before baking.
Cost
$8