This traditional Italian focaccia is soft, aromatic, and packed with Mediterranean flavors like rosemary, sage, garlic, and olives. It has a crisp golden crust with a light, airy interior—perfect as a side, sandwich bread, or appetizer.
Ingredients
- 2 teaspoons active dry yeast
- 1 cup warm water (about 110°F)
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 4 fresh sage leaves, torn
- 1/2 cup olives, pitted and sliced
- 2 tablespoons garlic, minced
- 2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons salt
- 2 teaspoons olive oil (for topping)
- 2 tablespoons grated Parmesan cheese for topping
- 1 teaspoon sugar (helps activate yeast)
- 1/2 teaspoon black pepper
Method
- In a large mixing bowl, stir yeast and warm water together. Add sugar and let sit for 10 minutes until foamy.
- Stir in olive oil, rosemary, sage, olives, and garlic.
- Add flour, cornmeal, salt, and black pepper. Mix with a wooden spoon until a thick dough forms.
- Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise until doubled (about 1–1.5 hours).
- Lightly oil a 10 x 15-inch baking pan. Stretch the dough to fit the pan. If it resists, let it rest 10 minutes and try again.
- Cover and let rise again for about 30 minutes until slightly puffy.
- Preheat oven to 400°F.
- Use your fingertips to dimple the dough. Drizzle with olive oil and sprinkle with salt (and Parmesan if using).
- Bake for 25–30 minutes until golden brown.
- Remove from pan, cool slightly on a rack, and serve warm or at room temperature.
