Recipes Focaccia Bread

3 cups unbleached all-purpose flour
2 teaspoons of sea salt
1 tablespoon sugar
1 package instant yeast
1 1/3 cups warm water
3 tablespoons extra virgin olive
oil, divided
2 tablespoons dried rosemary
1 small can of sliced black olives (drained)
2 tablespoons Parmesan cheese (grated)

In a large bowl, stir together the flours, sugar and salt. Place yeast into a cup of warm water. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into yeast mix. Then make a well in the center of the flour add to flour mix. With a wooden spoon stir the mixture in the center of the bowl.

Turn out on a floured surface, and knead just until softened. Keep the dough soft. Pour 1/2 tsp. of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 tsp. oil over the top of the dough. Press the olive slices down into the dough, then sprinkle the dough with the rosemary and the cheese. Place in a cold oven on the top shelf with a flat pan of hot water on the shelf below the bread. Let rise until doubled, about 20-25 mins.

Turn on the oven to 375 degrees F. Bake for 20-25 mins, or until bread has browned on top. Remove from the pan, and cool.


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