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Cooking Italy: Rosemary Focaccia with Olives, Roasted Tomatoes

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Bread
Cuisine: Italian
Servings: 6
Author: Angela Roberts


  • 1 1/2 package active dry yeast
  • 2 cups warm water
  • 6 cups bread flour
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon salt
  • heavy duty rectangular baking pan about 18 x 14
  • olive oil for pan
  • pastry brush
  • A mixture of 1/4 olive oil 2 tablespoons water, 1 t salt
  • Roasted grape tomatoes (roasted in oven at 300 for 20 minutes with olive oil)
  • Oil cured olives pitted and divided
  • 2 teaspoons finely chopped rosemary


  • Dissolve yeast into 1/2 cup lukewarm water. Rest 10 minutes.
  • Add 1 cup flour, mix. Add olive oil 1 t salt, 3/4 cup water and half remaining flour. Mix well with hands. Add remaining water and flour. At this point you can put into mixer with dough hook, or food processor. If you knead by hand, slap down on counter several times and knead for 8 minutes or until the dough is very workable and soft.
  • Rest in oiled bowl with covered damp towel for two hours.
  • At end of this rising time, punch down, place on oiled baking sheets, stretch by hand to the edges.
  • Preheat oven to 450.
  • Allow to rise for two hours
  • Using a wooden spoon, small ball or finger tip, make indentations.
  • Using pastry brush, brush olive oil water mixture over top. Top with olive and tomatoes.
  • Put in oven, reduce heat to 400 and bake for 15 minutes. Top with rosemary and bake for another 7-8 minutes.