Rosemary, Olive and Sundried Tomato Focaccia

Name: Rosemary, Olive and Sundried Tomato Focaccia
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 1⅓ cup warm water; 2 teaspoons sugar; 1 package active-dry yeast (¼ oz); ¼ cup extra virgin olive oil + 4 more spoons for greasing and drizzling; 3 ½ cups all purpose flour; 2 teaspoons flaky sea salt, plus extra for sprinkling; 2 sprigs fresh rosemary; 3 sundried tomatoes, sliced to 12-15 pieces; ½ cup pitted and halved olives (you can mix green and black olives)

March 4, 2021

The Covid lockdowns of 2020 saw a number of trends take over homes across the world - one of which was baking bread. A year on, we still love creating new variations, and this easy to follow focaccia recipe will leave you feeling like a master chef. Whether you’re a seasoned bread baker or have never attempted it before, this is a recipe that your friends and family are guaranteed to love.

Focaccia is unique to other breads as it features extra-virgin olive oil. By using a high quality EVOO, like The Governor, you will achieve a crispy outside, soft and chewy inside and a mouth-watering oil infused flavor.

Serve your focaccia up as a sauce soaker, slice it up for sandwiches, or pair it with your favorite dips. It really does have the ability to elevate so many simple dishes and it is the perfect addition to any mezze board. Whether you use our suggested toppings, or add your own, there are so many delicious variations to this dish.

Tip: Dimple the dough generously with your fingers so that the oil can seep into the interior as the bread bakes. Yum!

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Rosemary, Olive and Sundried Tomato Focaccia

Rated 5.0 stars by 1 users

Servings

Prep Time

90 minutes

Cook Time

20 minutes

Image of Rosemary, Olive and Sundried Tomato Focaccia

Ingredients

1⅓ cup warm water
2 teaspoons sugar
1 package active-dry yeast (¼ oz)
¼ cup extra virgin olive oil + 4 more spoons for greasing and drizzling
3 ½ cups all purpose flour
2 teaspoons flaky sea salt, plus extra for sprinkling
2 sprigs fresh rosemary
3 sundried tomatoes, sliced to 12-15 pieces
½ cup pitted and halved olives (you can mix green and black olives)

Directions

Proof the yeast: In a bowl of a stand mixer, combine the warm water, yeast, and sugar. Stir a few times then let sit for 5 minutes till starting to foam.
Knead the dough: Set the mixer to low speed, and gradually add the flour, olive oil and salt to the yeast mixture. Increase speed to medium-low, and continue mixing the dough for 5 minutes. If the dough is too sticky, add in an extra 1-3 spoons of flour while kneading.
First dough rise: grease a separate mixing bowl with about one spoon of olive oil. Remove dough from the mixer bowl, shape it into a ball, and place it in the oiled bowl. Cover with a damp towel. Place in the warmest part of the kitchen (by a sunny window) and let the dough 60 minutes. It should almost double in size.
Second dough rise: oil a 9x13 baking dish with one spoon olive oil. Transfer the risen dough to the dish and press down to spread evenly. Dimple the dough with your fingers. Let rise uncovered for another 20 minutes.
Pre-heat oven to 450 F.
Decorate: Lightly press the rosemary needles, tomatoes, and olives into the dough. Sprinkle with flaky sea salt, and drizzle with the remaining 2 tablespoons of olive oil.
Bake: Bake until golden brown, about 20 minutes. Cool slightly, and serve warm.