Olive Focaccia

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Olive Focaccia
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Health Score:
Health Score
4,8 / 10
2 h.
ready in 2 h. 25 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie745 kcal(35 %)
Protein14.24 g(15 %)
Fat29.18 g(25 %)
Carbohydrates107.48 g(72 %)
Sugar added0 g(0 %)
Roughage0.94 g(3 %)
Vitamin A14.68 mg(1,835 %)
Vitamin D0 μg(0 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.88 mg(88 %)
Vitamin B₂0.55 mg(50 %)
Niacin9.38 mg(78 %)
Vitamin B₆0.08 mg(6 %)
Folate207.12 μg(69 %)
Pantothenic acid0.58 mg(10 %)
Biotin1.27 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.19 mg(1 %)
Potassium158.76 mg(4 %)
Calcium57.59 mg(6 %)
Magnesium31.84 mg(11 %)
Iron6.56 mg(44 %)
Iodine1.59 μg(1 %)
Zinc0.96 mg(12 %)
Saturated fatty acids4.01 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?


Basic dough (for one focaccia)
2 teaspoons
1 ½ cups
warm water (100 to 105 degrees)
3 ½ cups
½ cup
Whole wheat flour (optional; use all white flour if desired)
2 tablespoons
1 teaspoon
2 tablespoons
minced, fresh rosemary
2 cloves
garlic (minced)
5 tablespoons
extra virgin olive oil (approximately)
coarse Sea salt
1 tablespoon
fresh rosemary (minced)
½ cup
black Olives (pitted)
2 sprigs
fresh rosemary (for garnish)

Preparation steps

Dissolve the yeast in about 1/4 cup of the warm water and let proof for about 10 minutes.
Mix the flours together and make a well in them. When the yeast has proofed (yeast begins to foam), pour it into the well with about half of the remaining water. Gradually stir the water and yeast into the well. Add the olive oil and salt, and the rest of the water; stir to blend. Turn the dough out onto a floured work surface and knead for 8 to 10 minutes until soft and smooth, adding flour if necessary. Sprinkle the chopped rosemary over the dough, fold it over, and knead it into the dough. It should be soft and lively after 8 or 10 minutes.
Let the dough double in bulk in a lightly oiled bowl. It is ideal to do this first rise in the refrigerator overnight, but it is not necessary. Punch the dough and pat it into a rough rectangle with your hands. Let rest, covered with a towel, on a lightly floured surface for 20 minutes, or until the dough is at room temperature if it has been refrigerated.
Stretch the dough gently with your hands on a baking pan sprinkled lightly with cornmeal. Let the dough rise in a warm place, covered, for about 15 minutes, before topping or filling and baking.
Preheat the oven to 450 degrees F, with a baking stone, if you have one, on the bottom rack.
Once the focaccia dough has risen on the baking sheet, take your fingers, spreading them wide, and gently press down on the dough to make dimples or indentations all over the top of the focaccia.
Place garlic in a shallow dish and add about 3 tablespoons of the olive oil. Brush the dough with the olive oil and garlic, letting some collect in the indentations. Push the olives into the dimples or indentations. Sprinkle with salt and minced rosemary. Spray the top with a little water.
Place the baking sheet directly on the baking stone or on the middle rack of the oven. Bake for about 20 to 25 minutes. Spray the top of the focaccia with water once or twice while baking. When the focaccia is done, it will be golden on the edges and crisp on the outside. Remove from the oven and brush with the remaining olive oil, especially on the outer crust. Check seasoning and sprinkle with salt, if necessary. Garnish with rosemary sprigs. Cut and serve warm.