Easy no-knead Focaccia with Olives and Rosemary recipe with detailed step-wise pictures. Make this easy Olive Rosemary Focaccia bread to go with your soupy dinner or a quick sandwich!
Long time no bread recipe right? I am here to amend that with this beautiful, super simple and easy to make no-knead Focaccia with Olives and Rosemary. Focaccia happens to be my favorite type of bread, as it requires no effort at all and most importantly, requires no kneading. My sister gifted me a kitchenaid stand mixer last year, which is such a great addition to my kitchen. I got into wrist related problems last year which made kneading dough next to impossible task. I had to put out any bread baking ideas but now with my trusted stand-mixer it is a breeze. Nevertheless, this recipe requires no kneading at all, except for a single bowl and a spoon.
I have already shared my no-knead Focaccia recipe and this recipe of Focaccia with Olives and Rosemary is just an enhancement in terms of the toppings – the base recipe remains the same. Making it is quite an interesting task – spreading the dough into a sheet tin, making indentations with your fingers, pouring olive oil over, baking to golden deliciousness.
I chose to use pitted black olives and fresh rosemary as the toppings on my focaccia bread. It invariably turns out really moist and delicious!
A range of toppings can be used for Focaccia bread, not limited to – grapes, cherry tomatoes, olives, blue cheese, cheddar, apples, onions and mixed herbs! The authentic and traditional recipe uses fresh rosemary, that’s why I made this Focaccia with Olives and Rosemary. I served this with broccoli soup and it made for a perfect dinner for this cool winter weather. Check out my other bread recipes too!
How to make Focaccia with Olives and Rosemary | Olive Rosemary Focaccia
Focaccia with Olives and Rosemary | Olive Rosemary Focaccia
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
- 2 cups All Purpose Flour
- 3/4 cup Warm Water
- 3 tbsp Olive Oil
- 1.5 tsp Active Instant Dry Yeast
- 1 tsp Sugar
- 3/4 tsp Salt
- Fresh Rosemary as needed
- Pitted Black Olives as needed
Instructions
- n a small bowl add active instant dry yeast, sugar and 1/4 cup of warm water. Let it sit idle for 5-10mins. The yeast becomes frothy.
- In a large mixer bowl add all purpose flour and salt.
- If you are using a stand mixer, run it on low speed and slowly add the yeast water. Else, mix it with hands gently.
- Keep pouring the other 1/2 cup of water and knead until it comes together. Add 1 tbsp of olive oil.
- Run the stand mixer on low speed until the dough becomes sticky.
- Continue kneading it and you can see that it sticks to the attachment but turns really smooth.
- Add 1 tbsp of olive oil, tuck the dough edges under and cover the bowl with cling film.
- Leave it outside at room temperature for 2-3 hours. It will double up and raise in size.
- Preheat the oven at 180°C for 15 mins. Gently deflate the dough and place it on a sheet pan.
- Press it into an even flat bread of half a centimeter thickness.
- Using your fingers, make indentations all over the dough.
- Fill the indentations with olive oil.
- Top off the bread with fresh rosemary and olives.
- Bake it covered with aluminum foil for 15 mins. Bake for another 20-25 mins without the foil. Apply a coating of olive oil.
- Bake for another 5 mins on toast mode until it is golden brown. Remove from oven and cool down for ten minutes.
- Serve warm with soup!
Detailed step-wise picture recipe of making Focaccia with Olives and Rosemary | Olive Rosemary Focaccia –
In a small bowl add active instant dry yeast, sugar and 1/4 cup of warm water. Let it sit idle for 5-10mins. The yeast becomes frothy.
In a large mixer bowl add all purpose flour and salt.
If you are using a stand mixer, run it on low speed and slowly add the yeast water. Else, mix it with hands gently.
Keep pouring the other 1/2 cup of water and knead until it comes together. Add 1 tbsp of olive oil.
Run the stand mixer on low speed until the dough becomes sticky.
Continue kneading it and you can see that it sticks to the attachment but turns really smooth.
Add 1 tbsp of olive oil, tuck the dough edges under and cover the bowl with cling film.
Leave it outside at room temperature for 2-3 hours. It will double up and raise in size.
Preheat the oven at 180°C for 15 mins. Gently deflate the dough and place it on a sheet pan.
Press it into an even flat bread of half a centimeter thickness.
Using your fingers, make indentations all over the dough.
Fill the indentations with olive oil.
Top off the bread with fresh rosemary and olives.
Bake it covered with aluminum foil for 15 mins. Bake for another 20-25 mins without the foil. Apply a coating of olive oil.
Bake for another 5 mins on toast mode until it is golden brown. Remove from oven and cool down for ten minutes.
Serve warm with soup!
Recipe Notes
- You can replace half of all-purpose flour with wheat flour, although the bread might be slightly dense.
- Use any toppings on focaccia as per preference and availability.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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