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Focaccia Recipe Easy Authentic with Olives, Tomatoes & Rosemary!
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 or a non-alcoholic mango iced tea, 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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Focaccia Recipe with Olives, Tomatoes & Rosemary!
Ingredients
- 400 g Self-Rising Flour 15 ounce
- 10 g Instant yeast 0.4 ounce
- 1 Teaspoon of sugar
- 1 Tablespoon of salt
- 4 Tablespoons of extra virgin olive oil
- 200 ml Warm water ⅘ cup
- 120 ml 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
You will love this focaccia!
It’s great for beginners and it can be eaten together with so many things, or even on its own.
Enjoy!
I love a great focaccia recipe and this is really delicious with all those flavors.
This focaccia recipe is exactly what I was looking for. Making it today!
Thanks for this east focaccia bread recipe, it was a hit!! I can’t wait To make it again!
I’ve been super eager to make focaccia and this recipe makes it look so easy! Thank you for the inspo!
This focaccia is so beautiful! I love olives and tomatoes in this!
There’s nothing better than focaccia bread. I love the tomatoes in it!
This would make for a wonderful appetizer! It looks amazing!
Delish! I’ve never made focaccia but this was totally doable and a crowd pleaser!
I had been looking for a focaccia like this! Looks so amazing! Can’t wait to try!
This dish looks amazing. I wish I could eat that right now!
Absolutely delicious 😋
Was very tasty the whole family enjoyed it. I added feta cheese and dipped it in olive oil and balsamic vinegar.
I wasn’t sure how much of the water and oil to use? 1 cup sounded like a lot!
And also what do you define as hot when you say leave it in a hot place for 45 minutes? I wasn’t sure whether to cover it either as it didn’t say.
I leave it in the oven off but with the light on. I use a cup of water for marinating, and it always comes out perfect.
I’m anxious to make this delicious focaccia, what size pan did you use?
Hello Sarina, i use 9×13 inch pan. 🙂