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Olive and Rosemary Focaccia

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“This is a slightly crisp-textured focaccia, it makes a wonderful alternative to your everyday pizza, this dough may also be made by hand.”
1hr 20mins

Ingredients Nutrition


  1. For the focaccia; in a small bowl stir the warm water together with the yeast and 2 teaspoons sugar; let stand until foamy (about 8-10 minutes, if your water/yeast mixture does not foam then discard and make again).
  2. Place the kneader hook onto stand mixer.
  3. In the stainless steel mixing bowl place the flour, 2 tablespoons olive oil, 1/4 cup chopped rosemary and salt.
  4. Add in the proofed yeast mixture and knead until smooth and elastic (about 8 minutes)adjusting the dough with a small amount of water or flour if needed).
  5. Gently knead in the chopped black olives the last few minutes of kneading.
  6. Place the dough onto a very lightly floured surface; cover with a clean tea towel and allow the dough to rest for 5 minutes.
  7. gather up dough and shape into a ball.
  8. Place into a large greased glass bowl.
  9. Cover with plastic wrap and allow to rise in a warm place for about 35 minutes or until almost doubled.
  10. Set oven to 400°F.
  11. Grease a baking sheet.
  12. Punch down the dough and place in the middle of the baking sheet; cover and allow to rest for 5 minutes.
  13. Using hands spread the dough onto the baking sheet.
  14. Brush the top with 1-2 tablespoons olive oil.
  15. In a bowl toss the chopped tomatoes with fresh garlic, 2-3 tablespoons olive oil, 2 tablespoons minced fresh rosemary, kosher salt and black pepper.
  16. Spread the mixture onto the crust.
  17. Sprinkle with parmesan cheese.
  18. Bake bottom oven rack for about 20 minutes or until golden.
  19. Slice then serve immediately.

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