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Olive, Tomato and Rosemary Focaccia
Focaccia is an excellent starting point for anyone learning to bake bread at home. The addition of olive oil creates a silky soft crumb, while a touch of coarse semolina gives the crust a satisfying rustic texture. This version features a classic Mediterranean topping of sunblush tomatoes, sliced black olives, and fresh rosemary. Leaving the toppings mostly on the surface rather than pushing them deep into the dough helps maintain a light, airy structure. Serve it warm straight from the oven alongside a hearty soup or as part of a weekend lunch spread.
Ingredients
- 500g strong bread flour
- 1 heaped tbsp coarse semolina
- 2 × 7g sachets dried yeast
- 50ml olive oil, plus a little extra
- 75g pitted black olives, sliced
- 150g sunblush tomatoes
- 2–3 rosemary sprigs, leaves only
Instructions
- 1Gather sea salt and freshly ground black pepper to use for seasoning the dough.
- 2Combine the strong bread flour, coarse semolina, dried yeast, and a few generous pinches of salt in a large bowl. In a separate jug, stir 320ml of warm water together with 50ml of olive oil.
- 3Create a well in the center of the dry ingredients and slowly pour in the warm liquid mixture.
- 4Stir the mixture with a fork until a shaggy dough forms, then use your hands to bring it together into a ball. Transfer the dough to a lightly floured work surface and knead for roughly 10 minutes until it feels smooth, elastic, and springy.
- 5Set the kneaded dough inside a large, lightly floured mixing bowl. Cover and let it rest in a warm spot for 30 to 60 minutes, or until it has doubled in volume.
- 6Preheat your oven to 200 degrees Celsius (Gas Mark 6).
- 7Transfer the risen dough to an oiled 28 by 20 centimeter baking tray and sprinkle the surface with a little salt. Coat your fingers lightly with olive oil and gently press the dough outward until it reaches the edges of the pan.
- 8Gently press the sliced black olives and sunblush tomatoes into the top of the dough, leaving them slightly exposed. Season the surface with salt and black pepper, then scatter the fresh rosemary leaves evenly over the top.
- 9Drizzle a little more olive oil over the prepared focaccia. Bake in the preheated oven for 30 minutes until the bread is cooked through and the crust turns a deep golden brown.
- 10Remove the baked bread from the tray and transfer it to a wooden cutting board. Slice into portions and serve warm.