Focaccia With Rosemary Olives Recipes

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ROSEMARY FOCACCIA



Rosemary Focaccia image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 3h10m

Yield 16 servings

Number Of Ingredients 6

1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (not lukewarm)
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt, plus more for sprinkling
1/3 cup olive oil, plus more for drizzling
1 sprig fresh rosemary, chopped

Steps:

  • Sprinkle the yeast over the warm water. Let stand for a few minutes.
  • In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
  • Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
  • To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
  • Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

EASY ROSEMARY FOCACCIA



Easy Rosemary Focaccia image

This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

5 tablespoons warm water (110 degrees F/45 degrees C), or more as needed
2 ½ teaspoons active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
¼ teaspoon salt, or more to taste
2 tablespoons olive oil, divided
3 sprigs fresh rosemary, leaves stripped

Steps:

  • Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
  • Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
  • Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
  • Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
  • Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 49.8 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 148.7 mg, Sugar 1.2 g

BLACK OLIVE AND ROSEMARY FOCACCIA



Black Olive and Rosemary Focaccia image

A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.

Provided by Cheryl Leiser Harding

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

1 cup warm water (100 to 110 degrees)
1 teaspoon white sugar
1 (.25 ounce) envelope rapid rise yeast
2 tablespoons olive oil
¼ cup minced fresh rosemary
2 ¾ cups bread flour or all-purpose flour
1 teaspoon salt
½ cup pitted black olives
3 tablespoons olive oil
2 large roma (plum) tomatoes, sliced
2 teaspoons minced garlic
2 tablespoons minced fresh rosemary
Salt and pepper
½ cup grated Parmesan or Romano cheese

Steps:

  • Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
  • Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
  • Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g

ROSEMARY FOCACCIA WITH OLIVES



Rosemary Focaccia with Olives image

Categories     Bread     Herb     Olive     Potato     Bake     Fall     Healthy     Bon Appétit

Yield Makes one 13-inch round bread

Number Of Ingredients 10

1 12- to 16-ounce russet potato
2 1/2 cups (or more) bread flour
3 teaspoons fresh rosemary leaves
1 teaspoon salt
1 cup warm water (105°°F to 115°F)
1/4 teaspoon sugar
1 envelope dry yeast
4 tablespoons extra-virgin olive oil
12 oil-cured black olives, pitted, halved
1/2 teaspoon coarse sea salt

Steps:

  • Pierce potato several times with fork. Microwave on high until tender, turning once, about 12 minutes. Cut in half. Scoop flesh into small bowl; mash well. Measure 2/3 cup (packed) mashed potato; cool (reserve extra potato for another use).
  • Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt in processor; blend until rosemary is chopped, about 1 minute. Add potato; blend in, using about 25 on/off turns. Combine 1 cup warm water and sugar in 2-cup glass measuring cup; sprinkle yeast over. Let stand until foamy, about 5 minutes. Stir 3 tablespoons oil into yeast mixture. With processor running, pour yeast mixture into flour mixture. Process until smooth, about 1 minute. Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more flour as needed, about 1 minute. Place dough in large oiled bowl; turn to coat. Cover with towel; let rise in warm area until doubled in volume, about 1 hour.
  • Position rack in center of oven and preheat to 450°F. Brush large baking sheet with oil. Punch down dough; knead 30 seconds on lightly floured surface. Stretch or pat out dough to 12-inch round. Transfer round to prepared baking sheet. Press dough all over with fingertips to dimple. Brush with 1 tablespoon oil. Press olive halves, cut side down, into dough. Sprinkle with sea salt. Let rise until just puffy, about 20 minutes.
  • Bake until golden, about 18 minutes. Serve warm or at room temperature.

OLIVE AND ROSEMARY FOCACCIA



Olive and Rosemary Focaccia image

Provided by Valerie Bertinelli

Categories     side-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus more for drizzling
1 teaspoon sugar
One 1/4-ounce packet instant yeast
3 1/2 cups bread flour
1 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon chopped fresh rosemary, plus more for sprinkling
1 small yellow onion, quartered and sliced
One 5.3-ounce jar pitted green olives, drained
1 teaspoon sea salt flakes

Steps:

  • Line a sheet tray with parchment paper and grease with a thin layer of olive oil.
  • Place sugar and 1 1/2 cups water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the top. Let the mixture stand for 10 minutes to activate the yeast.
  • Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch, about 5 minutes. Turn the dough out on the prepared sheet tray, drizzle with olive oil and cover with a bowl or clean kitchen towel. Allow to rise until it doubles in size, about 2 hours.
  • Using oiled fingertips, gently press the dough out onto the sheet tray, making dimpled indentations all over the dough. Cover with a towel and allow to rise again for another 45 minutes.
  • Preheat the oven to 425 degrees F.
  • Sprinkle the dough with the onions, olives and rosemary and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil and sprinkle with sea salt flakes before serving.

FOCACCIA



Focaccia image

Use this focaccia recipe to make our Guacamole BLT. This bread is best eaten the day it's made-the salt on top will make the bread soggy if it is wrapped overnight.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 6

1 envelope dry active yeast (2 teaspoons)
Pinch of sugar
4 tablespoons olive oil, plus more for bowl and pan
6 to 7 cups all-purpose flour
1 tablespoon coarse salt, plus more for sprinkling
1 tablespoon fresh rosemary, roughly chopped

Steps:

  • Sprinkle yeast and sugar over 1/2 cup warm water in a large bowl. Stir, and set aside for 10 minutes until mixture is foamy. Add 2 cups warm water, 2 tablespoons olive oil, 2 cups flour, and 1 tablespoon salt; stir until smooth. Gradually incorporate 4 more cups flour, using your hands once mixture becomes too thick to stir. If dough is sticky, add some of the remaining flour.
  • Transfer dough to a clean work surface; knead until smooth and elastic, using any remaining flour if needed, about 10 minutes.
  • Place dough in a lightly oiled bowl, and cover with plastic. Set in a warm place to rise until doubled in size, about 1 1/2 hours.
  • Heat oven to 425 degrees. Transfer dough to an oiled 11-by-17-inch baking pan; press to form an even thickness. If dough shrinks back, cover with a damp towel; let rest 10 minutes before continuing. Once dough fills pan, cover with a damp towel; let rise 30 minutes, until doubled in size.
  • Use your fingers to make dimplelike indentations in dough. Drizzle with remaining 2 tablespoons olive oil, allowing oil to fill dimples. Brush with a pastry brush to distribute oil over top of bread. Sprinkle with salt and rosemary; place in oven. Toss a cup of ice cubes into bottom of oven to create steam. Bake until golden brown, about 30 minutes, opening oven as infrequently as possible to prevent losing steam. Remove bread from pan; cool on a wire rack.

FOCACCIA WITH ROSEMARY & OLIVES



Focaccia with Rosemary & Olives image

This is a simple and basic Focaccia recipe. Focaccia is an Italian flat bread which is used as a side to many meals, as a base for pizza or as sandwich bread.

Provided by - Carla -

Categories     Breads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb frozen bread dough, thawed
3 tablespoons olive oil
1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary
3/4 cup parmesan cheese
6 kalamata olives, pitted, quartered
4 sun-dried tomatoes packed in oil, drain, cut in strips
2 cloves garlic, thinly sliced
sprig fresh rosemary (optional)

Steps:

  • Preheat oven to 450F.
  • Place dough in a bowl.
  • Add 1 Tbsp olive oil and minced rosemary.
  • Season with salt & freshly ground black pepper, to taste.
  • Knead dough until all ingredients are combined.
  • Roll dough out on to a lightly floured baking sheet and press dough into 12x9" rectangle. Rub 1 Tbsp olive oil over the dough.
  • Press fingers firmly into the dough in various places to relieve bubbling on the surface of the bread (Large bubbles may ruin Focaccia).
  • Sprinkle 1/2 C Parmesan over; press gently into dough.
  • Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes.
  • Arrange olives, tomatoes and garlic atop bread.
  • Sprinkle with remaining Parmesan over bread.
  • Drizzle remaining 1 Tbsp olive oil over.
  • Top with rosemary sprigs.
  • Continue baking until cheese melts and bread is cooked through, about 5 minutes.
  • Cut into squares or wedges and serve.

Nutrition Facts : Calories 187.1, Fat 16.6, SaturatedFat 4.8, Cholesterol 16.5, Sodium 352.8, Carbohydrate 2.5, Fiber 0.5, Sugar 0.2, Protein 7.5

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