Olive and Rosemary Focaccia Bread Recipe

 
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Olive and Rosemary Focaccia Bread
  • Chef: Divya Burman
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Focaccia bread is an Italian flat bread topped with herbs. In this version the bread is topped with rosemary and black olives.

Ingredients of Olive and Rosemary Focaccia Bread

  • 2 tsp active dry yeast
  • 1 tsp reg sugar
  • 3 cups flour/atta
  • 1 3/4 cup lukewarm water
  • 1 tsp salt
  • 3 Tbsp olive oil
  • 3/4 tsp chopped fresh rosemary or 1/2 tsp dried
  • 1/3 cup kalmata olives pitted and cut into circles

How to Make Olive and Rosemary Focaccia Bread

  • 1.Start by taking the temp of your lukewarm water. It should be 45 degrees centigrade or 110 degrees Fahrenheit.
  • 2.In a measuring cup put sugar. Take the right temp of water and add yeast to 3/4 cup warm water. It should start bubbling.
  • 3.Keep aside the water and yeast mix for 10 minutes. Now add to sugar.
  • 4.Add salt and rosemary to the 3 cups flour and mix with hands. Add 1.5 tablespoon olive oil to flour. Add sliced olives. Mix with hands.
  • 5.Now add the yeast mix to flour along with rest of water, knead to make a nice dough ball using flour if needed.
  • 6.Put 1 tablespoon olive oil in a bowl and rub dough ball all over with the oil. Cling film this bowl along with dough ball.
  • 7.Keep in a nice warm place for 1 hour so it doubles in size. Take out and roll and punch all air out.
  • 8.Roll and place in a nice pizza sheet with holes. Cling film again and keep in warm place for 30 minutes.
  • 9.Let it rise further. Now open and rub 1 tablespoon olive oil (to get a nice crispy finish).
  • 10.Use fingers to create the holes in focaccia and decorate with black olives or herbs.
  • 11.Keep in middle rack of oven at 220 degree centigrade for 35 to 40 minutes. Cool 10 minutes before serving.

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