Introduction: There’s something magical about the aroma of freshly baked bread wafting through the air. The crisp crust, tender crumb, and the subtle flavors that burst in your mouth create a sensory experience like no other. And when it comes to artisanal bread, few delights compare to the delectable combination of green olives and rosemary in a classic focaccia. This heavenly creation not only satisfies your taste buds but also fills your kitchen with a sense of warmth and comfort. So, join us on a culinary journey as we explore the delightful world of green olive and rosemary focaccia.

The Art of Focaccia: Focaccia, a traditional Italian bread, holds a special place in the hearts of bread lovers worldwide. Its origins can be traced back to ancient Rome, where it was originally cooked on the hearth. Focaccia is renowned for its dimpled surface, created by pressing the dough with your fingertips, which captures pools of olive oil, herbs, and other toppings. The result is a bread with a moist and airy texture, perfect for tearing and sharing.

Ingredients for Green Olive and Rosemary Focaccia: To create this tantalizing focaccia, you will need the following ingredients:

  • 4 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 cups warm water
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1 cup pitted green olives, sliced
  • 2 tablespoons fresh rosemary leaves
  • Coarse sea salt for sprinkling


  1. Proof the yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until the mixture becomes frothy.
  2. Prepare the dough: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix the ingredients until a sticky dough forms.
  3. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour.
  4. First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
  5. Shape the dough: Punch down the dough to release any air bubbles and transfer it to a greased baking sheet. Gently stretch and press the dough to fit the shape of the pan.
  6. Second rise: Cover the dough with the towel again and let it rise for another 30 minutes.
  7. Preheat and prep: Preheat your oven to 425°F (220°C). Press your fingertips into the dough, creating indentations all over the surface. Drizzle the dough generously with olive oil.
  8. Flavorful toppings: Scatter the sliced green olives and fresh rosemary leaves evenly over the dough. Sprinkle coarse sea salt on top.
  9. Bake to perfection: Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes, or until the focaccia turns golden brown and sounds hollow when tapped on the bottom.
  10. Enjoy the goodness: Remove the focaccia from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature, and savor the irresistible combination of flavors.

Conclusion: The journey of creating your own green olive and rosemary focaccia is a delightful.