Rosemary Black Olive Focaccia Bread

This delicious Rosemary-Black Olive focaccia Bread recipe is simple to make, and
topped with fresh rosemary, olive oil and flaky sea salt.

Servings: 8 servings

Author:

Course:

Bread

Cuisine:

Italian

Keywords:

focaccia dougbake.com Black olive

Instructions

1 In a large bowl, stir together water, yeast, olive oil, and honey. Let rest for
5 minutes. Add flour, salt, and herbs and stir with a rubber spatula or wooden
spoon until completely combined and no flour streaks remain. Cover bowl with
plastic wrap and let rest on your countertop for 12-14 hours, until doubled in
volume.
2 Spread 2-3 tablespoons of olive oil over the surface of a rimmed 12x18” baking
sheet. Turn dough out onto the baking sheet and gently stretch the dough towards
to the edges of the pan. To do this without tearing the dough, reach hands
underneath and gently pull it towards the outside. At this point, it will
probably shrink back a bit, but that’s okay. Drizzle it olive oil and cover with
plastic wrap. Let it rest for 30 minutes.
3 After 30 minutes, use your fingers to dimple the entire surface of the dough.
Stir together warm water and salt and then pour brine over the top of the
dimpled dough. Cover again and proof for another 45 minutes. It will seem like a
mistake, but trust me here,
4 About 30 minutes into your final proof, preheat your oven to 450° F. When the
oven is hot and the dough is proofed, remove cover, sprinkle with flaky salt.
Bake for 25-30 minutes until golden brown. Make sure to check that the bottom of
the dough is crisp and browned.
5 Remove focaccia from oven and immediately drizzle with more olive oil. Let rest
for about 5 minutes and then use a metal spatula to loosen from pan. Enjoy warm
with butter or olive oil and more flaky salt.

Rosemary Black Olive Focaccia Bread

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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