Olive and rosemary focaccia

There is nothing better than the smell of fresh bread. Maybe the taste of fresh bread but anyway! Michael Diacono shares this easy recipe for homemade focaccia flavoured with sliced black olives and rosemary. 

Olive and rosemary focaccia


  • 500g plain flour
  • 2 tsp salt
  • 11g instant yeast
  • 2 tbsp olive oil
  • 300ml water (with an extra 100ml just in case)
  • 100g black olives, slices
  • 2 sprigs rosemary, finely chopped


  1. Place all ingredients into a kitchen aid with the dough hook attached.
  2. Mix the ingredients for approx 10 mins adding the extra water as necessary.
  3. Add the olives and the rosemary and mix well.
  4. Cover with cling film and leave in a warm place to rise for approx 1 hour until it has doubled in size.
  5. Add a little bit of olive oil and punch out the air with wet hands.
  6. Grease a baking tray and place the dough on top in a round shape.
  7. Add a little olive oil and coarse salt.
  8. Allow to prove again for approx 20 mins.
  9. Preheat the oven to 220°C and bake for 20 mins.
  10. Serve warm with a little olive oil.

This recipe first appeared on Gourmet Today TV aired on TVM on 11 February, 2017. 

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