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.

Focaccia De Aceitunas Y Romero (olive And Rosemary Focaccia)

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

  1. In a large bowl, combine the flour and yeast. Add the warm water and 2 tablespoons of olive oil. Mix until a dough forms.
  2. Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic.
  3. 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.
  4. 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.
  5. 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.
  6. 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