Focaccia Bread with Rosemary, Tomato, and Olive is an oven-baked bread that is similar to pizza dough. It can be used as an accompaniment to many meals or as a starter before the main course. Many fine-dining restaurants, offer bread to keep you busy before the main course has arrived. Some Italian restaurants that I visited provided us with some Focaccia bread or other variations of the same before the main course was placed at the table.
Focaccia with the Rosemary herb is common in Italian cuisine and is often served as an appetizer or table-bread. It may be prepared as a savory product or as a sweet dish. This bread goes very well together with olives, roasted tomatoes, and herbs. I prefer to drizzle it well with some olive oil and salted olives by the side.
Focaccia Bread with Rosemary, Tomato & Olive
Equipment
- Oven
- Baking Pan
- Parchment Paper
Ingredients
- 3¼ cup All-purpose flour plus as needed for kneading
- 1 ¼ cup Water
- 1 tsp Sugar
- 2¼ tsp Active dry yeast
- 2 tsp Kosher salt
- ½ cup Extra-virgin olive oil
- 2 tbsp Rosemary leaves
- ¼ cup Cherry Tomatoes
- ¼ cup Black Olives
- 1 tsp Garlic
Instructions
- To a small bowl, add lukewarm water and sugar. Stir and dissolve the yeast. Let it sit until frothy, about 10 minutes.
- Take a large bowl, add flour and salt. Combine the dry ingredients.
- Add 4 tbsp of olive oil.
- Create a well in the center of the flour, pour in the yeast mixture. Mix and knead the dough until it comes together in a loose ball of dough.
- Then transfer to a lightly floured work surface and knead for 5 minutes until elastic and smooth.
- Transfer to a greased bowl and toss to coat dough in oil. Cover and let rise until doubled in size, for about 1 hour.
- Preheat the oven to 200°C. Grease a baking pan, place a parchment paper over it and grease with 2 more tbsp of olive oil.
- Slightly punch down dough to deflate it. Transfer to the prepared baking pan. Using your fingers, press to stretch dough to the edges of the sheet, making indentations as you go. Drizzle with 2 more tablespoons olive oil.
- Place tomatoes and olives in the indentation.
- Sprinkle all over with rosemary.
- Drizzle with more olive oil, for a crunchier golden top.
- Bake until focaccia is puffy and golden brown, for about 20-25 minutes.
- Serve and Enjoy
Notes
