Black Olive and Rosemary Focaccia Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the bread.

Sugar: Feeds the yeast and helps the dough rise.

Active dry yeast: The leavening agent that makes the dough rise.

Warm water: Activates the yeast and hydrates the dough.

Olive oil: Adds richness and moisture to the dough, and is also used for drizzling on top.

Black olives: Adds a salty, briny flavor to the focaccia.

Fresh rosemary: Provides a fragrant, herbal note that complements the olives.

When making focaccia, ensure that your yeast is fresh and active. To test this, dissolve a small amount of sugar in the warm water before adding the yeast. If the mixture becomes frothy within 5 minutes, your yeast is good to go. Additionally, when you make indentations in the dough, press deeply enough to create pockets that will hold the olive oil and herbs, enhancing the flavor and texture of the bread.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the focaccia a chewier texture.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• sugar - Substitute with honey: Honey can add a subtle sweetness and a slightly different flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative.

• black olives - Substitute with kalamata olives: Kalamata olives have a similar texture but a more robust flavor.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in smaller quantities as it has a more concentrated flavor.

• Allow the focaccia to cool completely before storing. This prevents condensation from forming, which can make the bread soggy.
• Store the focaccia in an airtight container or wrap it tightly in plastic wrap. This helps maintain its freshness and prevents it from drying out.
• For short-term storage, keep the focaccia at room temperature. It will stay fresh for up to 2 days.
• If you need to store it for a longer period, place the focaccia in the refrigerator. It will keep for up to a week, but be aware that refrigeration can make the bread a bit firmer.
• To freeze the focaccia, first cut it into individual portions. This makes it easier to thaw only what you need.
• Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the freezer bag with the date to keep track of how long the focaccia has been stored. It can be frozen for up to 3 months.
• When ready to enjoy, thaw the focaccia at room temperature for a few hours or overnight in the refrigerator.
• To refresh the focaccia, preheat your oven to 180°C (350°F). Place the thawed bread on a baking sheet and warm it for about 10 minutes. This will help restore its crispy exterior and soft interior.
• For an extra touch, drizzle a bit of olive oil over the focaccia before reheating. This enhances the flavor and keeps the bread moist.

• Oven Method: Preheat your oven to 180°C (350°F). Place the leftover focaccia on a baking sheet lined with parchment paper. Lightly drizzle with olive oil to keep it moist. Cover with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes or until warmed through. This method helps maintain the bread's crispiness and flavor.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the skillet. Place the focaccia slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side or until warmed through. This method gives the focaccia a nice, crispy bottom.

• Microwave Method: Place the focaccia on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on medium power for 30-45 seconds or until heated through. This method is quick but may make the bread a bit softer.

• Toaster Oven Method: Preheat your toaster oven to 180°C (350°F). Place the focaccia on the toaster oven rack or a small baking sheet. Heat for about 5-7 minutes or until warmed through. This method is great for small portions and keeps the bread crispy.

• Steam Method: If you have a steamer, place the focaccia in the steamer basket. Steam for about 5 minutes or until heated through. This method keeps the bread moist and soft, perfect if you prefer a less crispy texture.

• Mixing bowl: A large bowl to combine the flour, salt, and sugar, and to mix the dough.

• Separate bowl: A smaller bowl to dissolve the yeast in warm water.

• Measuring spoons: To measure out the salt, sugar, and yeast accurately.

• Measuring cup: To measure the warm water and olive oil.

• Wooden spoon: To mix the yeast mixture and olive oil into the flour mixture.

• Floured surface: A clean surface dusted with flour for kneading the dough.

• Damp cloth: To cover the dough while it rises.

• Baking sheet: To transfer the dough for baking.

• Parchment paper: To line the baking sheet and prevent sticking.

• Oven: Preheated to 220°c (430°f) for baking the focaccia.

• Knife: To slice the black olives.

• Cutting board: To chop the fresh rosemary.

• Fingers: To make indentations in the dough before baking.

• Cooling rack: To let the focaccia cool slightly before slicing and serving.

Prepare ingredients in advance: Measure and chop black olives and rosemary ahead of time to streamline the process.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save on manual effort and time.

Warm place for rising: Use an oven preheated to the lowest setting and then turned off as a warm place for the dough to rise faster.

Preheat the oven early: Start preheating the oven while the dough is rising to save time.

Line the baking sheet: Use parchment paper to avoid extra cleanup and ensure easy transfer of the focaccia.