This easy herbed Olive Rosemary Focaccia is such a simple recipe, but the flavor is delicious! This quick vegan focaccia bread is light, airy, and moisture and tastes great on its own, with butter or other spreads.
When it comes to food, I especially love dishes where the table is filled with a variety of delicacies and everyone can create their own small selection on their own plate. For me, different dips, fresh vegetables and marinated delicacies shouldn’t be missing. Of course, feasting is twice as much fun with a delicious and freshly baked bread. For bread, I don’t need a selection of different types of bread, but I want a simple, tasty, not too dry, tasty bread, which makes me happy and which tastes delicious even without butter and spreads.
When I was looking for a simple recipe for this type of meal, I came up with this olive and rosemary focaccia, which convinced me from the first bite. The olives, the rosemary, the olive oil and the sea salt create a wonderful Mediterranean taste and the bread is also a pure a true delight. In the past few weeks, this recipe has been my go-to solution for many situations. Whether for a brunch with friends, for dinner or as a weekend snack – this focaccia has been baked very often 🙂
The dough has to rise in the fridge for about 12 hours. But this actually has never been a problem me to prepare. Whether I make the dough the night before or in the morning before work – it’s not a problem to find 5 minutes kneading the ingredients. You can also let the dough rise for up to 24 hours if that suits you better.
I love to serve the bread with veggies, marinated eggplants, vegan feta cheese or Peri Peri Dip.
I hope you like the focaccia just as much as I do! Enjoy 🙂
Ingredients
- 500g flour ( and some more for surface to form the dough)
- 3 tsp sugar
- 2 tsp salt
- 7g dry yeast
- 2 tbsp olive oil
- 340g water
- 160g black olives (cut roughly)
- 1 tbsp fresh, chopped rosemary
Instructions
- Mix flour, sugar, salt, yeast in a bowl.
- Add oil, water, and olives, rosemary, and knead the dough until smooth. The dough is quite sticky, but that’s how it should be).
- Cover the bowl with plastic wrap, prick a few holes into the wrap with a fork and put dough into the fridge for about 12 hours to rise.
- Preheat oven to 250ºC.
- Prepare a baking sheet, by placing baking paper with some oil on it.
- Now, add the dough onto the baking paper. Use some olive oil to oil your hands and press the dough flat.
- Sprinkle some sea salt on top of the dough and bake it for about 10 min until focaccia turns golden.
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