Olive rosemary focaccia is a real treat. Fragrant rosemary and salty olives lend a deep and rich flavor to this bread that can be enjoyed at anytime.
Lately, I’ve been running around San Francisco, meeting and tasting with some of the city’s top up-and-coming talent for my job. But I wanted to take a few moments to share a recipe that I was able to sneak in before my trip. This wonderful foccocia recipe comes thanks to the time I spent working at Bastide restaurant in LA. Bastide had a fantastic bread program—we made the most perfect mini baguette, fragrant and crisp potato-fennel rolls, and this olive focaccia every day. Tossed in plenty of olive oil, the focaccia bread literally fries itself as it bakes, creating a lovely, crunchy exterior.
My good friend Jessica, now chef de cuisine at Bay Area restaurant Manresa, asked me to pull out the recipe a few weeks ago. I couldn’t help but make a batch myself, adding some whole wheat flour and a little rosemary. The bread is a real treat, wonderful all on its own but perfectly ample for sandwiches as well. Enjoy!
- 7 tablespoons olive oil, plus more
- 1 cup all-purpose flour, plus more
- ¾ cup whole wheat flour
- 1½ teaspoons kosher salt
- 1 teaspoon sugar
- ½ teaspoon active dry yeast
- 2 tablespoons chopped fresh rosemary
- ½ cup chopped black olive
- Lightly oil a large bowl; set aside.
- Combine the all-purpose and wheat flours, salt, sugar, yeast, 3 tablespoons oil, and ½ cup water in a bowl.
- Stir to combine until a dough forms into a ball.
- Lightly flour a work surface and knead dough until smooth, adding additional flour to prevent stickiness.
- Transfer dough to oiled bowl, cover, and rest for 1 hour.
- Brush a large rimmed baking sheet with 2 tablespoons oil.
- Stretch and press dough on the sheet into a rectangle slightly smaller than the sheet.
- Brush dough with remaining 2 tablespoons oil.
- Cover dough loosely with plastic wrap and set aside in a warm area until dough has almost doubled in size, 1½ to 2 hours.
- Preheat oven to 450°F.
- Remove plastic wrap and dimple dough with your fingertips.
- Scatter rosemary and olives over dough.
- Bake focaccia until golden brown, 10 to 15 minutes.
- Let cool to room temperature before cutting into slices.