Rosemary and Olive Focaccia Recipe
This rosemary and olive focaccia recipe uses garlic-infused olive oil, briny black olives, and a little aged hard cheese for a savory finish. The steps are simple: season the top, press in the toppings, and bake until the edges turn crisp. Let it rest briefly before slicing so it stays tender inside.
Ingredients
Ingredients
Step-by-Step Method
Heat the oven and prep the pan
Preheat the oven to 425°F (220°C). Lightly oil a baking sheet or pan so the bottom browns nicely.
Infuse the olive oil
In a small bowl, mix olive oil with garlic, fresh rosemary leaves, and dried rosemary. Let it sit for 5 minutes to bloom the flavor.
Top the focaccia
Place the focaccia base/dough on the pan. Drizzle over the infused oil. Sprinkle most of the cheese, then press the olives and sun-dried tomatoes gently into the surface.
Bake
Bake for 18–22 minutes, until the top is golden and the edges are crisp. If it browns too fast, lower the heat slightly for the last few minutes.
Finish and serve
Add the remaining cheese and, if you like, a few extra rosemary leaves. Rest for 5 minutes, slice, and serve warm or at room temperature.