A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.

Recipe Summary

prep:
50 mins
cook:
15 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 focaccia
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Focaccia Dough
Topping

Directions

Instructions Checklist
  • Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.

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  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.

  • Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.

  • Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

Nutrition Facts

117 calories; protein 2.6g; carbohydrates 2.8g; fat 11g; cholesterol 4.4mg; sodium 446.7mg. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2008
Oh my goodness this bread is excellent. I changed it a bit to suit my tatstes. I added sundried tomatoes to the top instead of plum and added a bit of romano into the dough. Delicious! Read More
(10)

Most helpful critical review

Rating: 3 stars
05/23/2008
I was expecting a fluffy thick focaccia. This was not that at all. It was tasty but not what I was hoping for. My kitchen is pretty cold so maybe it would have risen more in a warmer kitchen... who knows? Thank you for the recipe but I'll keep searching. Read More
(6)
51 Ratings
  • 5 star values: 43
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/20/2008
Oh my goodness this bread is excellent. I changed it a bit to suit my tatstes. I added sundried tomatoes to the top instead of plum and added a bit of romano into the dough. Delicious! Read More
(10)
Rating: 5 stars
01/12/2008
This was great! I made it in the breadmaker on the dough cycle & then rolled it out. I used all whole wheat flour in place of white flour. Also I didn't have any olives so instead I used some homemade tapenade I had on hand. I will definitely be making this again. I'd like to try it w/ fresh thyme either in place of or in addition to rosemary... Read More
(8)
Rating: 5 stars
06/23/2007
The perfect blend of spices and flavor. By using fresh grated Parmesan cheese there was a nice moist layer of cheese that is very delicious. A good side to any Italian meal. Read More
(7)
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Rating: 5 stars
12/07/2007
A very nice recipe...I too had not needed to change a single thing in this recipe very fragrant tasty bread!! I served a bit to my husband straight from the oven with some fresh butter and his eyes instantly rolled back into his head he loved it...made my house smell fabulous! With the rest I cut it up into large squares and wrapped them in plastic and stored them in the fridge over night as they where needed for a lunch the next day....the foccaccia was still great (although much better straight from the oven) Nice recipe!!!! Read More
(6)
Rating: 3 stars
05/23/2008
I was expecting a fluffy thick focaccia. This was not that at all. It was tasty but not what I was hoping for. My kitchen is pretty cold so maybe it would have risen more in a warmer kitchen... who knows? Thank you for the recipe but I'll keep searching. Read More
(6)
Rating: 5 stars
04/06/2010
This recipe was great. I don't care for rosemary so I substituted 1 tsp of italian seasoning and also mixed 1/4 cup of romano cheese into the dough. This turned out wonderful....sinful...irresistible. Thanks for the recipe! Read More
(5)
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Rating: 5 stars
01/02/2008
don't change a thing! use the best olive oil for the best bread I baked mine on a round pampered chef stone (lightly oiled) and it turned out perfectly simple enough and good as a meal starter with soup and salad (try the winter salad with poppyseed dressing on this site). Read More
(4)
Rating: 5 stars
01/26/2010
Fantastic! This came out soft and very flavorful. I added some dried basil and grated parmesan to the dough but otherwise made as written. My kids are on their second piece each already! Read More
(4)
Rating: 5 stars
06/28/2010
This was wonderful. I omitted the olives b/c of the kids but was able to get my olive fix by eating mine with an olive salad mix that I bought at the deli. We also tried it with different combinations of salami pesto and hummus. Very good with butter too! It's a keeper - thanks! Read More
(3)
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