Rosemary-Black Olive Focaccia

5.0 (1 reviews)

Rosemary-Black Olive Focaccia



  • 1 tsp. sugar
  • 1 (1/4-oz.) pkg. active dry yeast
  • 1/3 cup warm water (110°F)
  • 1 tsp. salt
  • 2 cups all-purpose flour
  • 2 Tbsp. olive oil, divided
  • 2 Tbsp. rosemary
  • 2 Tbsp. sliced black olives
  • Sea salt and cracked pepper, to taste


  • In a small bowl, dissolve the sugar and yeast in the warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with salt and flour, stirring well to combine. Stir in additional water, 1 tablespoon at a time, until all the flour is absorbed, forming a dough. Turn out onto a lightly floured surface and knead for about 1 minute.
  • Lightly oil a large bowl. Place the dough in the bowl and coat with 1 Tbsp. of the oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat the oven to 475°F.
  • Deflate the dough. Turn out onto a lightly floured surface and knead briefly. Pat or roll into a sheet and place on a lightly greased baking sheet. Drizzle with the rest of the olive oil and sprinkle with the rosemary, black olives, salt, and pepper.
  • Bake for 10 to 20 minutes, depending on desired crispness. For a moist, fluffy focaccia, bake for about 10 minutes. For a crispier focaccia, bake for about 20 minutes.
Rated 5.0/5 based on 1 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind