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black-olive-and-rosemary-focaccia-recipe

Black Olive and Rosemary Focaccia

A delicious and aromatic focaccia bread topped with black olives and fresh rosemary.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Bread
Cuisine: Italian
Servings: 8 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 500 g All-purpose flour
  • 2 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 tablespoon Active dry yeast
  • 350 ml Warm water
  • 60 ml Olive oil plus extra for drizzling
  • 100 g Black olives pitted and sliced
  • 2 tablespoon Fresh rosemary chopped

Instructions 

  1. In a large mixing bowl, combine the flour, salt, and sugar.
  2. In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
  3. Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture. Mix until a dough forms.
  4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
  6. Preheat the oven to 220°C (430°F).
  7. Once the dough has risen, punch it down and transfer it to a baking sheet lined with parchment paper. Stretch it out to fit the sheet.
  8. Make indentations all over the dough with your fingers, drizzle with olive oil, and sprinkle with black olives and rosemary.
  9. Bake for 20-25 minutes or until golden brown.
  10. Let it cool slightly before slicing and serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 50mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 2mg

Keywords

Focaccia
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