Black Olive and Rosemary Focaccia: A Taste of the Mediterranean

Focaccia, with its origins deeply rooted in Italian baking traditions, is a flatbread that’s both versatile and incredibly satisfying. Its characteristic dimpled surface, often glistening with olive oil and sprinkled with herbs, makes it a visual and culinary delight. While there are countless variations of focaccia, the combination of black olives and rosemary is a timeless classic, evoking the sun-drenched flavors of the Mediterranean.

This recipe will guide you through creating a delicious black olive and rosemary focaccia at home. We’ll explore each step in detail, from preparing the dough to the final baking touches, ensuring you achieve a focaccia that is both flavorful and perfectly textured.

## Why Black Olives and Rosemary? The Perfect Pairing

Before we dive into the recipe, let’s consider why this particular combination works so well:

* **Black Olives:** Their rich, slightly salty, and earthy flavor provides a counterpoint to the bread’s subtle sweetness. Unlike green olives, black olives often have a milder, more nuanced taste that complements the other ingredients without overpowering them.
* **Rosemary:** This fragrant herb is a staple in Mediterranean cuisine. Its piney, slightly lemony aroma adds a distinctive complexity to the focaccia, enhancing its overall flavor profile. Fresh rosemary is preferred for its vibrant taste, but dried rosemary can also be used in a pinch.
* **Olive Oil:** A generous drizzle of high-quality olive oil is essential for focaccia. It not only adds flavor and richness but also helps create the characteristic crispy crust and soft, airy interior.

The beauty of this focaccia lies in its simplicity. With just a few key ingredients and a little patience, you can create a bread that’s perfect for sandwiches, appetizers, or simply enjoying on its own.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make your black olive and rosemary focaccia:

* **For the Dough:**
* 500g (approximately 4 cups) Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps develop more gluten and results in a chewier, more structured focaccia. If you don’t have bread flour, you can use all-purpose flour, but the texture may be slightly different.
* 350ml (1 1/2 cups) Warm Water (105-115°F or 40-46°C): The water should be warm to activate the yeast, but not too hot, as excessive heat can kill the yeast. Use a thermometer to ensure the correct temperature.
* 7g (2 1/4 teaspoons) Active Dry Yeast: This is the leavening agent that will make the dough rise. You can also use instant yeast, in which case you can skip the proofing step and add it directly to the flour.
* 10g (2 teaspoons) Salt: Salt not only adds flavor but also controls the yeast’s activity and strengthens the gluten structure.
* 30ml (2 tablespoons) Olive Oil: Olive oil adds flavor and richness to the dough, as well as contributing to a softer texture.
* **For the Topping:**
* 150g (approximately 1 cup) Pitted Black Olives, halved: Use good-quality black olives, preferably those packed in olive oil. Kalamata olives are a great choice for their intense flavor.
* 2-3 sprigs Fresh Rosemary, leaves removed and chopped: Fresh rosemary is preferred for its vibrant aroma and flavor. If using dried rosemary, use about 1-2 teaspoons.
* 30-60ml (2-4 tablespoons) Olive Oil, for drizzling: Use high-quality extra virgin olive oil for the topping. This will add a rich flavor and help create a crispy crust.
* Flaky Sea Salt, for sprinkling (optional): A sprinkle of flaky sea salt adds a delightful crunch and enhances the flavors of the olives and rosemary.

## Equipment You’ll Need

* Large mixing bowl
* Measuring cups and spoons
* Kitchen scale (optional, but recommended for accuracy)
* Baking sheet (approximately 13×18 inches or 33×46 cm)
* Parchment paper
* Clean kitchen towel
* Plastic wrap (optional)

## Step-by-Step Instructions

Now, let’s get started with the focaccia-making process. Follow these detailed instructions for best results:

**Step 1: Activate the Yeast (if using active dry yeast)**

1. In a small bowl, combine the warm water and active dry yeast. Stir gently to dissolve the yeast.
2. Let the mixture stand for 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use. If the yeast doesn’t foam, it may be old or inactive, and you’ll need to use fresh yeast.

**Step 2: Prepare the Dough**

1. In a large mixing bowl, combine the bread flour and salt. Whisk to ensure the salt is evenly distributed.
2. If using instant yeast, add it to the flour mixture at this stage.
3. Make a well in the center of the flour mixture and pour in the yeast mixture (if using active dry yeast) or the warm water and instant yeast (if using instant yeast).
4. Add the 30ml (2 tablespoons) of olive oil to the well.
5. Using a wooden spoon or your hands, gradually incorporate the flour into the wet ingredients, starting from the center and working your way outwards. Mix until a shaggy dough forms.
6. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much flour, as this can make the focaccia tough.
7. Alternatively, you can use a stand mixer fitted with a dough hook to knead the dough. Knead on medium speed for 6-8 minutes, or until the dough is smooth and elastic.

**Step 3: First Rise (Bulk Fermentation)**

1. Lightly oil a large bowl with olive oil. Place the dough in the bowl and turn to coat all sides with oil. This will prevent the dough from drying out during the rise.
2. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. The rising time will depend on the temperature of your environment. A warmer environment will result in a faster rise.

**Step 4: Shape the Focaccia**

1. Line a baking sheet with parchment paper. This will prevent the focaccia from sticking to the pan and make it easier to remove after baking.
2. Gently deflate the dough by punching it down in the center. This will release some of the air bubbles and make it easier to shape.
3. Transfer the dough to the prepared baking sheet. Using your fingertips, gently stretch and press the dough to fill the baking sheet. The dough should be about 1/2 to 1 inch (1.25 to 2.5 cm) thick.
4. If the dough resists stretching, let it rest for a few minutes before trying again. This will allow the gluten to relax and make the dough more pliable.

**Step 5: Second Rise (Proofing)**

1. Cover the shaped focaccia with a clean kitchen towel or plastic wrap. Let it rise for another 30-45 minutes, or until it has puffed up slightly. This second rise is crucial for developing the focaccia’s light and airy texture.

**Step 6: Dimple and Top the Focaccia**

1. Preheat your oven to 425°F (220°C). Make sure your oven is properly preheated for even baking.
2. Once the focaccia has proofed, remove the towel or plastic wrap.
3. Using your fingertips, press deep dimples all over the surface of the focaccia. These dimples will help create the characteristic texture and provide pockets for the olive oil to pool.
4. Drizzle generously with olive oil, ensuring that the dimples are filled. The amount of olive oil you use will depend on your preference, but don’t be afraid to be generous.
5. Scatter the halved black olives and chopped fresh rosemary evenly over the focaccia. Press them gently into the dough to ensure they adhere during baking.
6. Sprinkle with flaky sea salt, if desired.

**Step 7: Bake the Focaccia**

1. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the bottom is crisp. The baking time may vary depending on your oven, so keep an eye on it.
2. If the top of the focaccia is browning too quickly, you can tent it with aluminum foil.

**Step 8: Cool and Serve**

1. Remove the focaccia from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
2. Cut the focaccia into squares or rectangles and serve warm or at room temperature.

## Tips for Success

* **Use High-Quality Ingredients:** The flavor of focaccia depends heavily on the quality of its ingredients. Use good-quality bread flour, olive oil, and olives for the best results.
* **Don’t Overknead the Dough:** Overkneading can result in a tough focaccia. Knead the dough until it is smooth and elastic, but no longer.
* **Allow Sufficient Rise Time:** The rising time is crucial for developing the focaccia’s light and airy texture. Be patient and allow the dough to rise properly.
* **Be Generous with Olive Oil:** Olive oil is essential for both flavor and texture. Don’t be afraid to drizzle generously.
* **Experiment with Toppings:** While black olives and rosemary are a classic combination, you can experiment with other toppings, such as sun-dried tomatoes, roasted garlic, or different herbs.
* **Use a Thermometer:** Using a thermometer ensures your water is the correct temperature for activating the yeast.
* **Proper storage:** Focaccia is best consumed fresh but can be stored in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months.

## Variations and Adaptations

The basic focaccia recipe is a canvas for your culinary creativity. Here are some variations and adaptations to try:

* **Add Cheese:** Sprinkle grated Parmesan, Pecorino Romano, or Asiago cheese over the focaccia before baking for a savory twist.
* **Incorporate Vegetables:** Add sliced red onions, bell peppers, or cherry tomatoes to the topping for added flavor and color.
* **Sweet Focaccia:** Omit the salt and add a touch of sugar to the dough. Top with fruit, such as apples, pears, or berries, and sprinkle with cinnamon sugar.
* **Garlic Focaccia:** Rub the baked focaccia with a cut garlic clove for a pungent and aromatic flavor.
* **Herb Variations:** Experiment with different herbs, such as thyme, oregano, or sage, in addition to or instead of rosemary.
* **Spicy Focaccia:** Add a pinch of red pepper flakes to the dough or topping for a touch of heat.

## Serving Suggestions

Black olive and rosemary focaccia is incredibly versatile and can be enjoyed in a variety of ways:

* **As an Appetizer:** Serve it warm with a drizzle of olive oil and a sprinkle of sea salt.
* **As a Side Dish:** Accompany soups, salads, or pasta dishes.
* **As a Sandwich Bread:** Use it to make delicious sandwiches with your favorite fillings.
* **As a Pizza Base:** Top it with tomato sauce, cheese, and your favorite pizza toppings.
* **With Dips:** Serve it with hummus, baba ghanoush, or other Mediterranean dips.

## Nutritional Information (Approximate)

* Calories: 250-300 per serving (depending on serving size and toppings)
* Fat: 10-15g
* Carbohydrates: 35-45g
* Protein: 5-7g

*Please note that nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Conclusion

This black olive and rosemary focaccia recipe is a delicious and rewarding baking project. With its simple ingredients and straightforward instructions, you can create a bread that’s perfect for any occasion. Whether you’re serving it as an appetizer, side dish, or sandwich bread, this focaccia is sure to impress. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of the Mediterranean!