Golden Sea Salt & Rosemary Focaccia with Pressed Olives
This Golden Sea Salt & Rosemary Focaccia with Pressed Olives is everything you love about rustic Italian baking — crisp golden edges, an airy olive‑oil‑rich crumb, and fragrant rosemary baked into every dimple. Pressed olives add briny depth and beautiful texture, turning this simple dough into a bakery‑worthy centerpiece. Perfect for charcuterie boards, soups, salads, or warm slices dipped in extra olive oil, this focaccia delivers Mediterranean flavor and artisan comfort in every bite.
Ingredients
- 3 ½ cups 500g all‑purpose or bread flour
- 1 ¾ cups 400ml warm water (105°F / 40°C)
- 2 ¼ tsp 7g active dry yeast
- 2 tsp 10g honey or sugar
- 2 tsp 10g fine sea salt (for dough)
- ½ cup 120ml extra virgin olive oil, divided
- 1 cup 150g pitted Kalamata or Castelvetrano olives, halved
- 2 tbsp 4g fresh rosemary, chopped
- 1 tbsp 15g flaky sea salt (for finishing)
Instructions
- 1️⃣ Activate Yeast
- Whisk warm water, honey, and yeast. Let sit 5–10 min until foamy. Add 2 tbsp olive oil + fine sea salt. Stir in flour until a sticky dough forms.
- 2️⃣ First Rise
- Cover and let rise 1.5–2 hours until doubled, bubbly, and jiggly.
- 3️⃣ Prep Pan
- Pour 2 tbsp olive oil into a 9×13 pan. Transfer dough, flip once to coat, and rest 30 min so it spreads.
- 4️⃣ Dimple & Top
- Preheat oven to 425°F (220°C). Oil your fingers and press deep dimples into the dough. Press olives into dimples. Sprinkle rosemary + flaky sea salt.
- 5️⃣ Bake
- Drizzle remaining olive oil. Bake 20–25 min until edges are deep golden and top is crisp.
- 6️⃣ Cool & Serve
- Cool 10 min in pan, then move to a rack. Slice and serve warm with extra olive oil.