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wyldflour

October 16, 2017

Parmesan Olive Focaccia with
Rosemary & Sea Salt

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Pouring balsamic dipping sauce for Olive Focaccia

Fall + my hurting heart = a lot and a lot and a lot of baking.

Something about the warm oven?  The keep-busy method?  The tasty tasty carbs?  ¯\_(ツ)_/¯

I wasn’t craving sweetness and I wanted something easy.  FOCACCIA.  Parmesan olive focaccia to be exact.  With kalamata olives and sprinkles of rosemary and sea salt.  Yes.  Perfect in soup, but no soup necessary.  In my lesser moments, David has found me standing in front of the open fridge, ripping a hunk of olive focaccia off the loaf with my bare hands for a mid-afternoon snack.  #sorrynotsorry

Parmesan Olive Focaccia | Rosemary | Sea Salt | Easy Bread

Slice of Olive Focaccia - Light Airy Bread

Pushing olives into Focaccia dough

Sprinkling Olive Focaccia with parmesan

Removing Olive Focaccia from pan

Tips on the Olive Focaccia with Rosemary, Sea Salt, & Parmesan

The making.  Remember to really dig your fingers into that dough to create the little air pockets and get those toppings to stick.

The baking.  I know it seems like a lot of olive oil in the pans.  But that olive oil is going to give your focaccia a tasty brown crust.

The toppings.  Not into olive focaccia with rosemary?  Here are some other options:

  • grapes & dollops of ricotta
  • artichokes & dollops of pesto
  • chopped tomato & dollops of pesto
  • roasted red peppers
  • jalapenos and sharp cheddar cheese

The eating.  Have a piece for me.  🙂

Close-up of Olive Focaccia with Browned Parmesan

mikaela | wyldflour

2 9-inch round loaves

Parmesan Olive Focaccia with Rosemary & Sea Salt

3 hrPrep Time

25 minCook Time

3 hr, 25 Total Time

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5 based on 1 review(s)

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Ingredients

    For the Dough:
  • 1 package dry yeast
  • 1 3/4 cups warm water
  • 1 Tablespoon white granulated sugar
  • 5 cups all-purpose flour
  • 1 Tablespoon salt
  • 1/4 cup + 2 Tablespoons olive oil
  • For Baking:
  • 1/2 cup olive oil
  • 1 cup sliced kalamata olives
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon dried rosemary
  • 1/4 cup grated parmesan

Instructions

  1. Measure out yeast and sugar into a small bowl. Add warm water, give it one or two stirs and let sit for 15-18 minutes, until a bubbled, frothy mixture appears at the top.
  2. In a large mixing bowl, use a wooden spoon to stir flour and salt together. Stir in yeast mixture and 1/4 cup olive oil. As dough is beginning to come together, drizzle 2 tablespoons olive oil over the dough. Use the spoon to fold the dough in on itself. When it becomes too thick to stir, use your hands to knead the dough in the bowl, digging your fingers in to pinch the dough together and fully incorporate the oil. The dough should stick to your fingers but pull away from the sides of the bowl. If it is too sticky and not pulling away, add 1-2 tablespoons flour. If the dough is too dry and not sticking to your fingers at all, add 1-2 tablespoons olive oil. Knead and pinch for 1-2 minutes.
  3. Turn dough out into well-oiled large mixing bowl. Cover tightly with plastic wrap and leave at room temperature until doubled in size--about 1 1/2 hours.
  4. Prepare two 9-inch cake pans by pouring 1/4 cup olive oil into each pan. Turn the cake pan around, so that the sides are coated and the oil sits evenly across the bottom of the pan.
  5. Turn dough out onto a lightly floured surface. Use a knife to cut the dough in half. Use both hands to cup each half and shape into a round. Treating each round like it has four sides, fold in each side to the middle. Turn the rounds over and place folded side down into the prepared pans. Tap and pull lightly at the edges of the round to get it to go towards the outer rim of the cake pan--it's okay if it doesn't go all the way.
  6. Sprinkle 1/2 cup of kalamata olives over each round. Use a finger to push each olive into the dough, creating a deep dimple in the dough and spreading the dough farther towards the edges of the pan. Let dough rise another 50 minutes. Halfway through, preheat the oven to 450 degrees Fahrenheit.
  7. When ready to bake, use a pastry brush to pull any olive oil that has pooled at the sides of the pan across the top of the dough. Sprinkle each pan with 1/4 teaspoon sea salt, 1/2 teaspoons rosemary, and two tablespoons parmesan. Bake both pans on the center rack for 23-25 minutes, until the top of the bread starts to brown. Remove the pans from the oven and allow them to cool on a wire rack, in the pan, for 5-10 minutes. Remove from the pan and cool completely before storing in an airtight bag. In the refrigerator, the bread will keep up to five days. On the counter, it will keep up to three days.

Notes

This focaccia is about two inches tall, light, and airy, with an olive oil crust. If you prefer a flatter focaccia, use the same recipe, but spread the entire dough flat in an oiled cookie sheet. Bake at the same temperature for 18-20 minutes.

7.8.1.2
84
https://www.wyldflour.com/parmesan-olive-focaccia/
wyldflour

Nutrition

Calories

3712 cal

Fat

151 g

Carbs

509 g

Protein

73 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: All Recipes, Baked Goods, Breads, Seasonal - Fall, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. Jamie | A Sassy Spoon says

    October 18, 2017 at 3:07 pm

    You are killing the game here, Mikaela! These focaccia looks TO DIE FOR!
    ★★★★★
    Reply
  2. romain | glebekitchen says

    October 16, 2017 at 9:21 pm

    I've never had a focaccia combo better than olive/rosemary/parmesan but jalapeño and sharp cheddar. I like the way you think!
    Reply
    • Mikaela says

      October 17, 2017 at 6:24 pm

      Lol. Thank you, Romain! I love jalapeno and cheddar bread with a spicy chili!
      Reply
  3. Jen Hinwood says

    October 16, 2017 at 8:35 pm

    I want some of this RIGHT NOW!!! I can clean out a bunch of little jars from my fridge -- various olives, sun dried tomatoes, artichokes, olive tapenade, jalapenos, pepperoncini, etc.Thanks for another amazing recipe Kaela.
    Reply
    • Mikaela says

      October 17, 2017 at 6:22 pm

      Yay for cleaning out of the fridge! Let me know what tasty combos you come up with!
      Reply

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