Rosemary Olive Focaccia Recipe

Flour: The base of the dough, providing structure and texture.

Yeast: Helps the dough rise, creating a light and airy texture.

Sugar: Feeds the yeast, aiding in the rising process.

Water: Activates the yeast and combines with the flour to form the dough.

Salt: Enhances the flavor of the bread.

Olive oil: Adds richness and moisture to the dough, also used for drizzling on top.

Rosemary: Fresh herb that adds a fragrant, earthy flavor.

Olives: Adds a salty, savory element to the focaccia.

Sea salt: Sprinkled on top for a burst of salty flavor and a bit of crunch.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a chewy and airy focaccia. Additionally, when spreading the dough onto the baking sheet, use your fingertips to create dimples. These dimples will hold the olive oil and toppings, enhancing the flavor and texture of the final product.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the focaccia a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and does not need to be activated in water first.

• sugar - Substitute with honey: Honey can add a slightly different flavor profile and also helps in yeast activation.

• warm water - Substitute with milk: Milk can add a richer flavor and a softer crumb to the focaccia.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can enhance the flavor of the focaccia.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary is more concentrated, so use about one-third of the amount called for fresh rosemary.

• sliced pitted olives - Substitute with sun-dried tomatoes: Sun-dried tomatoes add a different but complementary flavor and texture to the focaccia.

• coarse sea salt - Substitute with fleur de sel: Fleur de sel is a delicate sea salt that can add a subtle crunch and a burst of flavor.

• Allow the focaccia to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.

• For short-term storage, wrap the focaccia tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days. If you prefer, you can also place it in an airtight container.

• To keep the focaccia fresh for a longer period, store it in the refrigerator. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. It will stay fresh for up to a week.

• For freezing, cut the focaccia into individual portions. This makes it easier to thaw only what you need. Wrap each piece tightly in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing.

• Label the freezer bag with the date to keep track of how long the focaccia has been stored. The focaccia can be frozen for up to 3 months.

• When ready to enjoy, thaw the focaccia at room temperature for a few hours or overnight in the refrigerator. To refresh its texture, reheat it in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.

• For a quick reheating option, you can also use a toaster oven. Place the focaccia on a baking sheet and toast for a few minutes until it reaches your desired warmth and crispiness.

• If you prefer a softer texture, wrap the focaccia in a damp paper towel and microwave it for 20-30 seconds. This method helps retain moisture while reheating.

• To maintain the focaccia's flavor and texture, avoid storing it in the freezer for longer than 3 months. The quality may start to degrade beyond this period.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover focaccia on a baking sheet. Lightly drizzle with a bit of olive oil to keep it moist. Cover with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warmed through. Remove the foil for the last 2-3 minutes to crisp up the edges.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the focaccia directly on the rack or on a small baking sheet. Heat for 8-10 minutes. For extra crispiness, you can toast it for an additional 2 minutes.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the focaccia in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through and slightly crispy.

• Microwave Method: Place the focaccia on a microwave-safe plate. Cover with a damp paper towel to prevent it from drying out. Microwave on medium power for 30-45 seconds. This method is quick but may not retain the crispiness of the crust.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the focaccia in the air fryer basket. Heat for 3-5 minutes until warmed through and crispy. This method is great for maintaining the texture of the focaccia.

• Grill Method: Preheat your grill to medium heat. Lightly brush the focaccia with olive oil. Place it on the grill for about 2-3 minutes per side, until it is warmed through and has nice grill marks. This method adds a smoky flavor to the focaccia.

• Large mixing bowl: used to combine the flour, yeast, and sugar, and later to let the dough rise.

• Measuring cups: essential for accurately measuring the flour, warm water, and olive oil.

• Measuring spoons: used to measure the sugar, salt, and chopped fresh rosemary.

• Wooden spoon: helpful for mixing the ingredients together until a dough forms.

• Floured surface: necessary for kneading the dough to the right consistency.

• Oiled bowl: used to place the dough in for rising, preventing it from sticking.

• Plastic wrap or clean kitchen towel: to cover the dough while it rises.

• Baking sheet: where the dough will be spread out and baked.

• Pastry brush: useful for drizzling olive oil evenly over the dough.

• Sharp knife: for chopping the fresh rosemary and slicing the pitted olives.

• Oven: preheated to 400°F (200°C) for baking the focaccia.

• Cooling rack: to cool the focaccia once it’s out of the oven.

Prepare ingredients in advance: Measure and chop rosemary and olives ahead of time to streamline the process.

Use a stand mixer: Let a stand mixer knead the dough for you, saving physical effort and time.

Proof in a warm place: Speed up the rising process by placing the dough in a warm, draft-free area.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.