With a golden crust and pillowy interior, this classic Italian flatbread will invoke the sun-soaked hills of Tuscany with every bite. Perfect for beginners, this artisanal olive rosemary focaccia uses simple ingredients you likely already have in your pantry and is topped with aromatic rosemary and homegrown Arbequina olives straight from your Yarden! Whether you serve it alongside a hearty soup or enjoy a warm slice on its own, each savory bite will warm your soul.
- 2 c. warm water
- 2 tsp. active dry yeast
- 4 ½ c. all-purpose flour
- 2 tsp. salt
- 3 Tbsp. olive oil
- 24 Arbequina olives, pitted and halved
- 1 Tbsp. chopped fresh rosemary or 1 ½ tsp. dried
- Add warm water to a bowl. Sprinkle yeast over the water and stir in with a fork. Let sit for about 10 minutes or until the yeast dissolves.
- In a large mixing bowl, add 4 ¼ cups of flour and salt and stir until combined. Make a well in the center.
- Pour the yeast mixture into the center of the well and stir with a wooden spoon. Knead the dough on a floured surface until it is smooth and elastic (roughly 10 minutes). If dough is sticky, add additional flour a tablespoon at a time until smooth. Form dough into a ball.
- Oil a large bowl and place the dough ball inside, turning it to coat. Cover with plastic wrap or a towel and let rise in a warm area until doubled in size.
- Once dough has risen, punch it down, knead into a ball, and return to the bowl. Cover and let rise in a warm area until doubled in size again.
- Coat a rimmed baking sheet or Swiss pan with one tablespoon of olive oil. Punch dough down again and transfer to the oiled pan. Using your fingertips, press out the dough into a roughly 13×10” rectangle. Let rest uncovered in a warm area for 25 minutes.
- Preheat oven to 475°F.
- Using your fingertips, press down all over the dough to create indentations. Drizzle with the remaining olive oil and sprinkle olives and rosemary evenly over the top.
- Bake until bread is brown and crusty, about 20 minutes. Serve warm or at room temperature.