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Rosemary Olive Focaccia

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“Whether you're an herb gardener or just love cooking with herbs, here's a tasty bread that's sure to highlight any meal. Focaccia, one of Italy's oldest breads, has recently become popular in this country. This makes a wonderful base for pizza, a delicious addition to a bread basket or a first-course appetizer. If you need a homemade hostess gift, consider sharing the bread along with the recipe. NOTE: I use my kitchen aid mixer to mix the focaccia. Time for rising not included.”
READY IN:
50mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper.
  2. Stir in hot water and 2 tablespoons olive oil; turn out onto lightly floured surface; knead 3 minutes.
  3. Add olives and remaining rosemary; knead for 1 minute.
  4. Place in a greased bowl, turning to grease top; cover and let rise until doubled about 45 minutes.
  5. Punch down; divide dough in half, cover and let rise 5 minutes.
  6. Sprinkle cornmeal on greased baking sheets.
  7. Roll each piece of dough into a 10-inch circle; place on baking sheets; cover and let rise until doubled, about 30 minutes.
  8. Press the handle of a wooden spoon into top of loaves 1/4-inch-deep indentations.
  9. Brush loaves with remaining olive oil, sprinkle with Parmesan cheese, pepper and rosemary.
  10. Bake at 375°F for 25 to 30 minutes or until golden brown, serve warm.

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