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Rosemary Olive Focaccia

For a thinner, crispier focaccia, try using 3-10 inch rounds instead of two to bake up this recipe. It is so delicious.—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 35 min. + rising Bake: 25 min.
  • Makes
    2 loaves (8 slices each)


  • 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 cup warm water (120° to 130°)
  • 4 tablespoons olive oil, divided
  • 1/3 cup sliced ripe olives
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons grated Parmesan cheese
  • Additional coarsely ground black pepper and rosemary


  • In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper. Stir in warm water and 2 tablespoons oil. Turn out onto a lightly floured surface; knead 3 minutes. Add olives and remaining rosemary; knead 1 minute longer. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 45 minutes.
  • Punch dough down and divide in half. Cover and let rest for 5 minutes. Sprinkle cornmeal on greased baking sheets. Roll each piece of dough into a 10-in. circle; place on baking sheets. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
  • Brush dough with remaining oil. Sprinkle with cheese and additional pepper and rosemary. Bake at 375° for 25-30 minutes or until golden brown. Serve warm.
Nutrition Facts
1 slice: 128 calories, 4g fat (1g saturated fat), 0 cholesterol, 147mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 3g protein.

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