Rosemary & Green Olive Focaccia (Half Slab)

This Rosemary & Green Olive Focaccia is a hand-crafted, slow-rise flatbread made with high-quality organic flour and yeast, and organic extra-virgin olive oil. Each half slab (cut from a 9×13 pan) is gently stretched, dimpled, and baked in olive oil until golden, creating crisp edges and a soft, airy interior with a light, open crumb.

The texture is defined by contrast: a crisp, olive oil–baked crust that gives way to a soft, pillowy interior. Careful resting time allows the dough to develop flavor and structure before baking.

Fresh rosemary is pressed into the surface of the dough, infusing the bread with a fragrant, herbaceous aroma as it bakes. Briny organic green olives are scattered throughout, adding bursts of savory saltiness that balance the richness of the olive oil and the natural sweetness of the dough.

This focaccia is made with a slow-rise dough using yeast, allowing time for the dough to develop flavor and structure before baking.

Extra-virgin olive oil is essential to both the flavor and texture, creating the signature golden crust and rich Mediterranean character.

Simple ingredients, carefully handled, and given time to develop—this focaccia is a classic combination of rosemary, green olives, and olive oil, baked the traditional way.

I can’t wait to bake this for you!