Name: Focaccia Recipe with Olives, Tomatoes & Rosemary!
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Yield: 6
Cuisine: Italian
Ingredients: 20 Cherry tomatoes; 10 Black olives; Rock salt; Rosemary; 1 Glass of water; 3 Tablespoons of olive oil; 400g Self-Rising Flour (15 ounce); 10g Instant yeast (0.4 ounce); 1 Teaspoon of sugar; 1 Tablespoon of salt; 4 Tablespoons of extra virgin olive oil; 200ml Warm water (⅘ cup); 120ml of Milk (½ cup)

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This amazing focaccia recipe with olives, tomatoes & rosemary is the perfect snack for you and your friends!

I recently made this focaccia bread when we had a few friends over for drinks.

It’s such an easy and quick food to make that goes perfectly as an aperitif, or to accompany any soups and salads.

Actually, this was one of the very first focaccia recipes that I learned to make, and it continues to be my favorite recipe because it is so easy to prepare.

And best of all, it’s so damn good.

The Best Recipe For Focaccia That You Will Love

Today I share with you my focaccia recipe, fast and easy to make at home!

With a golden surface, a slightly crunchy base and a soft and fragrant texture just like the one bought at the baker!

Ingredients Needed

These are the main ingredients you need to make this focaccia bread.

For the step-by-step directions and measurements, scroll down to our printable recipe card.

Self-rising Flour
Instant yeast
Sugar
Salt
Extra virgin olive oil
Water
Milk

For the focaccia topping:

Cherry tomatoes
Black olives
Rock salt
Rosemary
Water
Extra virgin olive oil

How To Cook This Focaccia Bread From Scratch

Making the dough: In a bowl mix the flour, baking powder and sugar. Mix well.

Add the extra virgin olive oil and continue mixing everything together.

Add the milk and water, then knead the dough until it is extremely elastic and very sticky.

At the end add salt and knead for a few minutes, to let the salt integrate well.

Let the dough rise: Place the dough in a bowl greased with oil and cover tightly with a cloth, then set it aside to rise for about 2 to 3 hours.

Second dough rise: Flatten the dough on an oiled baking sheet. Use your hands to flatten the dough.

Let the dough rest in a warm place until the dough is puffy and full of bubbles and almost doubled in height.

Prepare the focaccia: Using your hands, press your fingertips firmly into the dough, pushing down to the bottom of the pan to create dimples.

Generously season the dough with a mixture of water and oil.

Add the seasonings: Rosemary, olives, cherry tomatoes and coarse salt are the seasonings I used.

Bake: Bake in a preheated static oven at 375ºF (190ºC) for 25 minutes.

Recipe variations:

Simple focaccia: Add only rosemary for a simple but super delicious focaccia, perfect for serving your soups.

Add parmesan cheese: To make this focaccia even tastier, add parmesan cheese on top. You won’t regret it!

Use your favorite herbs: You can season this delicious focaccia any way you like!

What to Serve with Focaccia

I like to serve this focaccia as an appetizer accompanied by a delicious homemade cocktail like this blueberry vodka lemonade with this baked Camembert with honey and rosemary or this white bean hummus.

But it’s also perfect to accompany your salads, soups or stew!

Try this orange salad or this instant pot beef stew with red wine, both will pair beautifully with this focaccia!

You can also make focaccia sandwich bread, cut your focaccia in the middle and fill it with the toppings you like best.

How to store leftovers and keep focaccia soft

Focaccia will keep for up to two days placed in an airtight container or under a glass bell at room temperature.

Some people store it wrapped in cloth, in which case, try to insulate it from moisture and heat; the ideal place is inside the oven.

Frequently Asked Questions

What is focaccia?

Focaccia is a popular Italian yeast bread, is a basic dough, made with flour, water, salt and yeast.

The focus of focaccia is on the bread, rather than the toppings, as opposed to pizza.

Why is it called focaccia?

The word “focaccia” comes from the Latin word “focus” and recalls cooking in the hearth.

In Latin, focaccia was called “focaccia,” using the feminine of “focacius.”

The term is often referred to as a synonym for Genoese focaccia, the famous fugassa.

The reference to this preparation, according to Fiorenzo Toso, a modern linguist, first appeared in a document dating back to 1300.

How is focaccia different from bread?

There are many differences, from the type of flour used to the hydration, but most importantly the processing .

Focaccia should be rolled out and sprinkled before baking with a mixture of oil and water with salt added.

The bread before the last rise needs reinforcing folds and shaping.

Why is my focaccia dense?

You probably did not use enough water. Use a scale to weigh the ingredients with perfection.

Why is my focaccia not fluffy?

The yeast probably did not activate as it should.

Be careful with the water temperature. the perfect temperature is between 30°C and 40°C

Can I freeze homemade focaccia?

Yes,

You can freeze it for up to 6 months.

Recipe Tips To Make This Italian Focaccia Recipe

Always use lukewarm water, if cold the step becomes useless, if too hot we will kill the yeast’s potential.

Add the salt last to the dough.

Let the dough rise at a temperature of 22-25 °C (70-75°F)

Easy Recipe For Focaccia Bread: Step By Step

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Yield: 6

Focaccia Recipe with Olives, Tomatoes & Rosemary!

This focaccia recipe is a simple and quick recipe. Feel free to add anything else which you think might taste great!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 3 hours

Total Time 3 hours 40 minutes

Ingredients

400g Self-Rising Flour (15 ounce)
10g Instant yeast (0.4 ounce)
1 Teaspoon of sugar
1 Tablespoon of salt
4 Tablespoons of extra virgin olive oil
200ml Warm water (⅘ cup)
120ml of Milk (½ cup)

For the toppings

20 Cherry tomatoes
10 Black olives
Rock salt
Rosemary
1 Glass of water
3 Tablespoons of olive oil

Instructions

In a medium bowl, mix the flour, yeast, salt and sugar. Mix well.
Add 4 tablespoons of extra virgin olive oil and mix all together.
Add the milk and water, then knead the dough by hand or with your mixer, until the dough is extremely elastic and very sticky.
Now let the dough rise. Put the dough in a bowl greased with oil and cover well with a cloth, then set aside to rise for about 2-3 hours.
Flatten the dough on an oiled baking tray. Use your hands to flatten the dough.
PS: If the dough keeps shrinking, cover it for 5 minutes to let it rest.
Let the dough rest in a hot spot until the dough is swollen and full of bubbles and almost doubled in height. This takes about about 45 minutes.
Season the dough generously with a mixture of water and oil. With your hands, press your fingertips firmly into the dough, pushing all the way down to the bottom of the pan to create dimples.
Add the toppings: rosemary, olives, cherry tomatoes and coarse salt.
Cook in a static oven preheated to 375ºF (190ºC) for 25 minutes.
Our very soft focaccia is ready!!!

Notes

If you wish to make the surface golden and crispy, during the last 5 minutes of baking, set the oven to the grill function and you will see how immediately your focaccia will take on color: crispy on the outside and soft on the inside it will taste even better.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 412Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 2mgSodium: 2013mgCarbohydrates: 55gFiber: 3gSugar: 3gProtein: 9g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.