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My review
Black Olive and Rosemary Focaccia
CHERYL H.
"A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious."
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Ingredients
1 h 5 m servings 117 calsOriginal recipe yields 8 servings (1 focaccia)
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Directions
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Prep
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Ready In
- 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.
- 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
Per Serving: 117 calories; 11 g fat; 2.8 g carbohydrates; 2.6 g protein; 4 mg cholesterol; 447 mg sodium. Full nutrition
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Reviews
Read all reviews 2941 Ratings
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Most helpful positive review
5/20/2008
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!
Most helpful critical review
5/23/2008
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 .....
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5/20/2008
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!
1/12/2008
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 ...
6/23/2007
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.
5/23/2008
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 .....
12/6/2007
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 ...
4/5/2010
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...irres...
1/22/2010
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!
1/2/2008
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...