Rosemary and Olive Focaccia Recipe

Preheat the oven to 425°F (220°C). Lightly oil a baking sheet or pan so the bottom browns nicely.

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.

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 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.

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.