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–+ servings
Sliced homemade olive and rosemary focaccia bread on a linen cloth with an airy crumb

Foccacia Bread

Soft, fluffy focaccia-style bread topped with olive oil, green olives, cherry tomatoes, garlic, and rosemary, baked until golden.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 9 squares
Course: bread
Cuisine: italian-inspired
Calories: 219
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Dough
  • 1 1/3 cups warm water 320 ml
  • 2 tsp yeast 6 g (assumption: active dry yeast)
  • 1 1/4 tsp granulated sugar 5 g
  • 3 1/3 cups all-purpose flour 400 g
  • 1 1/4 tsp salt 7 g
  • 1 tbsp + 1 tsp olive oil 20 ml
Topping
  • Olive oil for greasing and drizzling (as needed)
  • Cherry tomatoes as desired
  • Green olives as desired
  • 2 garlic cloves
  • Rosemary as desired

Equipment

  • Large mixing bowl
  • Measuring cups and spoons (or kitchen scale)
  • Spatula
  • Plastic wrap (or lid)
  • 9×9-inch baking dish (assumption)
  • Oven

Method
 

  1. in a large bowl, combine warm water, yeast, and sugar. Stir to dissolve.
  2. Add flour, salt, and the measured olive oil. Stir until a sticky dough forms and no dry flour remains.
  3. Cover the bowl and let rise until doubled and puffy (assumption: 60–90 minutes).
  4. Generously grease a 9×9-inch baking dish with olive oil (assumption).
  5. Transfer dough to the dish and gently spread toward the corners with oiled hands.
  6. Cover and let rise again until airy (assumption: 30–45 minutes).
  7. With oiled fingertips, press deep dimples all over the dough.
  8. Drizzle olive oil over the top, then press in olives, cherry tomatoes, garlic, and rosemary.
  9. Bake at 425°F (220°C) until golden brown (assumption: 20–25 minutes).
  10. Cool 10–15 minutes, slice, and serve.

Nutrition

Serving: 9squaresCalories: 219kcalCarbohydrates: 35.2gProtein: 4.8gFat: 6.3gSaturated Fat: 0.9gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.3gSodium: 394mgPotassium: 74mgFiber: 1.5gSugar: 0.9gVitamin A: 74IUVitamin C: 1.5mgCalcium: 12mgIron: 2.1mg

Notes

  • Olive oil amount for topping is “as needed.” For nutrition, I assumed about 2 tbsp (30 ml) extra oil for the pan and drizzle.
  • If your kitchen is cool, rising can take longer—look for the dough to get visibly puffy rather than watching the clock.
  • Topping swaps: black olives, thin-sliced onions, thyme, oregano, or a sprinkle of parmesan near the end of baking.

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