Focaccia Bread with Olives and Rosemary
Servings: 4 -6
Calories: 509kcal
Ingredients
- 3 ½ cups All-purpose flour
- 1 Tablespoon dry yeast
- 1 Tablespoon dried oregano
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 3 Tablespoons Extra Virgin Olive Oil, plus extra for rubbing in bowl and drizzling before baking
- 1 ⅓ cup lukewarm water
- Olives, Black & Green, pitted
- Fresh Rosemary leaves chopped, approximately 1 Tablespoon
Instructions
- In a large bowl, sift 3 ½ cups flour, 1 Tablespoon dry yeast, 1 Tablespoon oregano, 1 Tablespoon sugar, and 1 teaspoon salt. Add 3 Tablespoons olive oil and 1 ⅓ cup water. Mix until all the ingredients are well combined. Transfer onto a floured work surface and knead until you get nice soft and elastic dough (this can take 3 to 5 minutes).
- Oil your bowl with olive oil and place the dough in. Cover with cling wrap and let it rise until it has doubled in size (30 mins – 60mins depending on the room temperature).
- Once the dough has doubled in size, transfer it onto a baking sheet lined with parchment paper. Using your hands, spread the dough across the baking sheet. With your fingers make a lot of wells on its surface.
- Pour over some extra virgin olive oil, season with thyme and top with olives (as many as you like).
- Bake in a preheated 375F degree oven for 40 minutes or until the top is golden.
- Using a pizza cutter or bread knife, cut into individual servings and serve.
- Leftovers keep for a day when stored in an air tight container.
Nutrition
Calories: 509kcal | Carbohydrates: 88g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 589mg | Potassium: 143mg | Fiber: 4g | Sugar: 3g | Vitamin A: 21IU | Vitamin C: 0.03mg | Calcium: 40mg | Iron: 6mg