Focaccia Recipe with Rosemary and Olives
This focaccia recipe, flavored with rosemary, olives and garlic, aims for a soft inner texture and a slightly crispy surface with olive oil. The ingredients are few, the preparation is clear; You press olives and tomatoes on top and put them in the oven. You can drizzle some more olive oil while serving.
Ingredients
Ingredients
Step-by-Step Method
Prepare the oven and tray
Preheat the oven to 220°C. Lightly grease the tray on which you will cook the focaccia with olive oil; This helps the gold brown nicely.
Flavor the olive oil
In a small bowl, mix olive oil, garlic, fresh rosemary leaves and dried rosemary. Let it sit for 5 minutes; The smell of the oil becomes clear.
Place the toppings
Place the ready focaccia dough/bread base on the tray. Drizzle flavored olive oil over it. Sprinkle with most of the Parmesan and gently press the olives and sun-dried tomatoes into the dough.
Bake
Place the tray in the oven and bake for 18–22 minutes, until the surface is browned and the edges are crispy. If it browns too quickly, you can lower the heat a little in the last minutes.
Prepare to serve
When you take it out of the oven, add the remaining parmesan and a few fresh rosemary leaves if you want. Let rest for 5 minutes, slice and serve hot or warm.