Rosemary, Black Olive And Sea Salt Focaccia

Focaccia is a flat oven-baked Italian bread product that is similar in style and texture to pizza dough. Crispy on the bottom, thanks to the generous amount of olive oil it is baked in, and soft, almost pillowy on top. This tasty savory bread is fantastic served by itself, but is versatile both in toppings and uses, from sandwiches to appetizers. This is my easy rosemary Focaccia with the addition of black olives and flaky sea salt, a combination I love.

rosemary Focaccia

To clarify, I am a chef, but not a bread baker, there’s a big difference between the two. Bread is its own thing completely. I like to dabble in bread making with simple recipes such as challahs or yeasted-based cinnamon rolls, but for now, that’s it. To me, focaccia falls in the “easy bread category“. This yeast-based flat bread should not intimidate you, it’s honestly not all that complicated. As with all yeast-based breads, there is a rise time, but, unlike most other bread recipes out there, the baking method and shape of Focaccia are extremely forgiving. All you need to make it is a sheet pan and your hands.

rosemary Focaccia

The basic recipe for Focaccia bread is believed to have originated with the Etruscans or Ancient Greeks. Most known and loved in Italy, this bread is predominant along the northern shores of the Mediterranean. Early versions of this style of bread were once cooked on the hearth of a hot fire, on a heated tile, and on earthenware disks. Focaccia is punctured on top to relieve bubbling on the surface of the bread. Commonly, this practice of “dotting the bread” is done with your fingers to achieve the groove-like appearance that makes this bread so distinct. Dotting the uncooked dough creates small wells that remain intact during the baking process. But what’s the real purpose of these characteristic holes? The answer is, that the holes help preserve moisture in the bread when baking. This, combined with rich olive oil drizzled over the dough prior to rising and baking, helps ensure focaccia’s irresistible soft fluffy center.

rosemary Focaccia

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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