Mediterranean on the table: Focaccia with olives and rosemary

Focaccia is part of the rich Italian culinary tradition. Its popularity and longevity as a dish confirms its taste and universal appeal

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Illustration, Photo: Shutterstock
Illustration, Photo: Shutterstock
Disclaimer: The translations are mostly done through AI translator and might not be 100% accurate.

Focaccia with olives and rosemary is a good dish because of the combination of rich taste, simplicity of preparation, universality and the tradition that accompanies it.

This popular dish from Italy is characterized by a combination of olives and fresh rosemary - the olives provide a richness of saltiness and flavor, while the rosemary brings a refreshing aroma that goes well with the olive oil.

The focaccia has a wonderfully soft and airy texture on the inside, while the outside is crispy and slightly fatty. It is adaptable, so it can be enriched with various additions such as cheese, cherry tomatoes or even prosciutto.

It can be served as an appetizer, as a side dish with various dishes such as salads or soups, or as a light meal by itself.


  • 400 g flour
  • a teaspoon of salt
  • 1 dry yeast
  • 5 tablespoon of olive oil
  • 1 spoon of honey
  • 250 ml of lukewarm water
  • 1 teaspoon of rosemary
  • a handful of black olives

<strong>Preparation: </strong>

Dissolve the honey in lukewarm water. Mix flour and salt with yeast and add olive oil and knead the dough with lukewarm water.

Flour the bowl and put the dough in it to rise for about an hour. Clean the pits with the olives, chop them and mix them with the rosemary into the risen dough.

Put baking paper in a baking tray, shape the dough into a cake and place it on the paper. Let it rise for another 15 minutes.

Bake in an oven heated to 200°C for about 20 minutes.

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