Rustic Farmhouse Focaccia with Olives & Rosemary

A yeast-risen focaccia dimpled with mixed olives, fresh rosemary and flaky sea salt, baked until golden. Perfect with soups and cheese boards.

Ingredients

• Dough: 3½ cups all-purpose flour
• Dough: 1½ cups warm water
• Dough: 2¼ tsp active dry yeast
• Dough: 2 tsp sea salt
• Dough: 2 tbsp extra-virgin olive oil
• Topping: ½ cup mixed olives, halved
• Topping: 2–3 sprigs fresh rosemary
• Topping: Flaky sea salt
• Topping: Extra olive oil

Instructions

1. Wake the yeast: mix the warm water and yeast, and let sit 5–10 minutes.
2. Build the dough: add the flour and salt, mix, and let rise 1–1½ hours.
3. Prepare the pan: oil a pan and gently spread the dough in.
4. Second rise: cover and let rise 20–30 minutes.
5. Dimple and decorate: dimple the dough, add the olives, rosemary and flaky salt, then drizzle with olive oil.
6. Bake at 425°F for 22–28 minutes, until golden.
7. Let cool slightly, then tear and enjoy.

Try roasted garlic for a deeper, cozier flavour, or add sun-dried tomatoes for a Tuscan twist.