Why You’ll Love Green Olive and Rosemary Focaccia Recipe
I enjoy how the dough develops structure and depth through gentle folding instead of kneading. The overnight chill helps the flavor bloom, and the final dimpling gives the focaccia its signature look and texture. The olives add brightness, the rosemary adds warmth, and the crisp bottom crust pairs perfectly with soft, pillowy interior. It’s a bakery-quality bread I can make at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the dough (for one half sheet pan or two quarter sheet pans) 3 cups bread flour 1/2 cup ripe sourdough starter 1 1/2 cups water, room temperature 2 tablespoons honey 1 tablespoon fresh rosemary, finely chopped 2 tablespoons extra-virgin olive oil 1 1/4 teaspoons table salt Vegetable oil spray 20-24 large green olives, pits removed
for garnishing and serving: additional sprigs of rosemary and/or more olive oil for dipping
Directions
I whisk together the flour, rosemary, and salt in a medium bowl. I add the starter, room-temperature water, olive oil, and honey, then stir until a shaggy dough forms.
I cover the bowl and let the dough rest for 10 minutes.
I sprinkle salt over the dough and mix until incorporated. I cover again and let it rest for 20 minutes.
With wet hands, I lift and fold the dough toward the center, turning the bowl after each fold. I perform 6 folds total and then rest the dough for another 20 minutes.
I repeat the folding process until the dough tightens slightly, usually another 3–6 turns. I rest the dough again for 10 minutes.
I spray a 13 x 9-inch pan and transfer the dough in, spraying the top lightly. I press it gently into a 10 x 7-inch oval.
I cover the pan tightly and refrigerate for at least 2 hours or up to 24 hours.
I brush the top of the dough with 2 tablespoons of oil. I spray a rimmed baking sheet, invert it over the pan, and flip so the dough lands on the sheet.
If using two quarter-sheet pans, I divide the dough; otherwise, I leave it whole. I dimple the dough with my fingertips and stretch it to about 15 x 11 inches. I spray the top lightly, cover loosely, and let it rest until slightly puffy, about 1 hour.
Thirty minutes before baking, I heat the oven to 450°F with the rack in the lowest position.
I drizzle more olive oil over the surface, brush it evenly, and decorate with olives in any pattern I like.
I bake for 20–25 minutes, rotating halfway, until the bottom is golden and the top lightly browned.
I cool the focaccia for 15 minutes, loosen the edges, and transfer it to a cutting board. I cut into 6–10 squares and serve with more olive oil.
Servings and Timing
Servings: 6–10 pieces Prep time: 25 minutes active (plus resting and chilling) Rise and chill time: 3 hours to 24 hours Bake time: 20–25 minutes Total time: varies, about 4–26 hours depending on chill time
Variations
I sometimes swap green olives for kalamata or a mix of both. When I want extra aromatics, I add roasted garlic or lemon zest to the dough. I also enjoy pressing cherry tomatoes or thinly sliced onions into the top before baking for a more decorative and flavorful focaccia.
Storage/Reheating
I store leftover focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, I warm it in a 350°F oven for about 8–10 minutes to revive its crisp edges. It also freezes well when wrapped tightly; I thaw at room temperature and reheat before serving.
FAQs
Can I use dried rosemary instead of fresh?
Yes, I use about one-third the amount since dried herbs are more concentrated.
Can I make this without sourdough starter?
I can replace it with a small amount of yeast and adjust the water and flour, but the flavor will be different.
Why didn’t my dough rise much?
I check that my starter is active; a slow rise can still produce great texture.
Can I use black olives?
Absolutely. Black olives give a deeper, less briny flavor.
Why flip the dough onto a baking sheet?
It helps evenly distribute the oil and ensures better browning on the bottom.
Can I skip the overnight chill?
Yes, but chilling improves both texture and flavor.
How do I get bigger air bubbles?
I handle the dough gently and avoid over-degassing when dimpling.
Can I make this on a pizza stone?
Yes, but I still use parchment for easy transfer.
How do I prevent sticking?
I use plenty of oil spray and make sure the pan is fully coated.
Can I add toppings besides olives?
Definitely—rosemary sprigs, thin tomato slices, onions, or even cheese work well.
Conclusion
I love how this Green Olive and Rosemary Focaccia brings together simple ingredients to create a deeply flavorful, beautifully textured bread. With its tender interior, crisp edges, and bursts of briny olives, it’s a recipe I return to again and again for both everyday meals and special occasions.
