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Focaccia with green olives & rosemary



  • Combine the lukewarm water with 1 cup strong bread flour and the dry yeast in a large bowl using a wooden spoon. Then set aside for about 5 mins until it starts to foam.
  • Add up to another 1½ cups flour until the dough is no longer sticky, continually stirring with a wooden spoon. Then knead with the palm of your hand until smooth and elastic.
  • Spray the bowl with oil, return the dough and cover the bowl with clingwrap. Then set aside in a warm spot for about 1 hour until doubled in size.
  • Punch down the dough and knead a little. Then place the dough in a small, lightly oiled baking tray (or springform cake tin) and spread it out to the sides. Cover with a clean tea towel and set aside until doubled in size again.
  • When ready, preheat oven to 200°C fan forced (220°C normal).
  • Push the dough out to the corners and then press in the olives in an even pattern. Sprinkle the rosemary over and paint the top with olive oil. Then scatter salt over the top and cook in the oven for about 20 mins until the bottom is hollow when tapped.
  • Slice and serve with extra olive oil in a small bowl, if you like.




  • 1 cup lukewarm water
  • 2½ cups strong bread (or pizza) flour
  • 1 tbsp dry yeast
  • olive oil spray
  • 12-16 pitted green olives
  • 1 heaped tbsp fresh rosemary needles, chopped
  • olive oil
  • sea salt


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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