Make DELICIOUS Fig Olive and Rosemary Focaccia in 30 Minutes!

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories and canned options are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor and are often less expensive.

Measure out 1 kg of all-purpose double zero flour.

Weigh 10 g of salt and add it to the flour, spreading it evenly.

Weigh 20 g of yeast and mix it with 700 g of water until most granules are dissolved, waiting for bubbles to form.

Make a well in the center of the flour and pour in the yeast-water mixture.

Mix and knead the dough for about 15 minutes until it comes together, using a water bowl or oily hands to manage stickiness.

Cover the dough and place it in the fridge overnight to ferment.

After fermentation, bring the dough together and prepare for baking.

Preheat the oven to 200°C (400°F).

Line a baking tray with tin foil and add olive oil.

Place the dough in the baking tray, spreading it evenly and creating holes with your fingers.

Add a mixture of black and green olives and rosemary on top of the dough.

Drizzle olive oil over the top or a mixture of equal parts olive oil and water.

Bake the focaccia for about 20 to 30 minutes or until it is brown.

Cut the focaccia into squares or sandwich sizes and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens