This week, olive-and-rosemary focaccia is the traybake on everyone’s lips, both for after-work drinks and lazy Sunday brunch. It costs little, feeds a crowd, and slips neatly between a glass of red and a bowl of soup.
Why olive and rosemary focaccia is having a moment
People want fuss-free hosting that still feels generous. A sheet of focaccia answers that brief in under two hours, including the rise. It pairs with charcuterie, sliced autumn tomatoes, or a pan of squash soup. It travels well. It reheats well. And it smells like a trattoria when you open the oven door.
The method suits beginners. No stand mixer. No complex folds. Just warm water, patient hands and a hot oven. The texture lands between airy and plush, with a golden crust that snaps lightly under the teeth.
Key numbers: 500 g flour, 320 ml water, 40 ml olive oil. Hydration 64%. Bake at 220°c for 20–25 minutes.
The method in brief
Mix and knead
Stir 7 g instant yeast (or 15 g fresh) and 10 g sugar into 320 ml lukewarm water. Tip 500 g white flour (type 55 works; strong white is fine) into a large bowl. Add 10 g fine salt and 40 ml extra-virgin olive oil. Pour in the yeasted water. Bring it together, then knead by hand for 8–10 minutes. Aim for a soft, slightly tacky dough that stretches without tearing.
First rise
Oil a bowl, place the dough inside, and cover. Set it somewhere gently warm, such as an unlit oven with the light on, or near a radiator. In about 60 minutes, it should double. This lift builds an open crumb and a pillowy bite.
Shape with olives and rosemary
Turn the dough onto a floured surface. Press it out with fingertips. Scatter chopped, pitted olives and the needles from two sprigs of fresh rosemary. Fold the dough over itself a few times to tuck the flavour in. Ease it into a tin or onto a tray with a rim, stretching gently so you keep the air inside.
Bake hot
Brush the top with olive oil. Dimple with your fingertips. Add a few extra olives and rosemary leaves. Let it relax for 20 minutes while you heat the oven to 220°c (fan). Bake for 20–25 minutes until bronzed and fragrant.
| Ingredient or step | Amount or target | Role |
|---|---|---|
| Flour (type 55 or strong white) | 500 g | Structure, chew |
| Water (lukewarm) | 320 ml | Hydration, open crumb |
| Yeast (instant or fresh) | 7 g or 15 g | Lift |
| Salt (fine) | 10 g | Flavour, gluten strength |
| Sugar | 10 g | Kick-starts yeast, colour |
| Extra-virgin olive oil | 40 ml + brushing | Tender crumb, crisp edge |
| Olives (pitted) | 1 generous handful | Salty bite |
| Fresh rosemary | 2 sprigs | Piney aroma |
Smart tweaks that raise the game
- Sprinkle fleur de sel just before baking for a clean crunch on top.
- Add a few strips of sun-dried tomato and a pinch of Espelette chilli for heat and colour.
- Grate Parmesan or Pecorino over the dough in the final 5 minutes for a savoury crust.
- Swap half the olives for capers to sharpen the flavour.
- Use a small pan of water on the oven floor to add steam and boost crust.
Fast rise, big payoff: one hour in gentle warmth gets you a soft, aerated crumb without gadgets.
Timing, temperature and the little science that matters
A 64% hydration (320 ml water to 500 g flour) keeps the dough easy to handle while giving that tender, open crumb. Use lukewarm water, not hot, to avoid dulling the yeast. A hot oven locks in moisture while colouring the top. If your oven runs cool, leave it in for an extra 2–5 minutes and check for deep gold rather than pale beige.
Instant yeast works straight off the spoon. Fresh yeast needs dissolving but brings a gentle aroma many bakers enjoy. Keep salt away from yeast at the start to prevent sluggish fermentation. When dimpling, press with oiled fingers, not fists, so you keep pockets of gas that make the crumb lively.
Serving ideas that feel like a night out
Slice into wide squares and serve warm with a small bowl of grassy olive oil for dipping. Plate it with ribbons of prosciutto, bresaola or mortadella. Add soft cheeses such as mozzarella or mild gorgonzola. A pile of grilled peppers, marinated artichokes and a few caper berries rounds out the spread. For a gentle supper, toast leftover slices and float them on a bowl of pumpkin or carrot soup.
A standard tray feeds 6–8 people. If you are watching costs, a batch like this often lands between roughly £3 and £5 in ingredients, depending on your oil and olives. That undercuts many deli breads and lifts a basic cheese board into something you can proudly set in the middle of the table.
Storage, reheating and no-waste ideas
Wrap cooled focaccia in a clean tea towel or keep it in an airtight box. It stays soft for a day. Refresh slices for 6–8 minutes in a low oven to bring back the bounce. Day-old focaccia turns into crunchy croutons for salad, or into garlicky crumbs fried in olive oil for topping roasted vegetables. Freeze portions wrapped well, then reheat straight from the freezer on a hot tray.
Common pitfalls and how to avoid them
- If the dough sticks badly, oil your hands instead of adding much flour, or you will stiffen the crumb.
- Too salty? Rinse olives briefly and dry them before folding in, or choose low-salt varieties.
- Burnt rosemary tastes bitter. Tuck most of it under the surface and add a few fresh needles at the end.
- Flat loaf? Your yeast may be tired. Check the date, and keep the first rise somewhere gently warm.
- Greasy base? Line the tray with baking paper and brush, rather than pour, the oil.
For busy nights and bigger crowds
Make the dough in the morning and chill it, covered, for up to 24 hours. Cold fermentation deepens flavour and spreads the work. Bring it back to room temperature, fold in olives and rosemary, and bake as usual. For a party, bake two trays side by side and rotate halfway for even colour. Offer one classic olive-and-rosemary tray and one with chilli and cheese to keep everyone happy.
If you like numbers, try a quick sizing guide: a 20×30 cm tray gives taller, fluffier slices; a 30×40 cm tray bakes thinner, crisper squares that suit dipping. Both times stay close to the 20–25 minute range at 220°c. Serve, pass around, and let the warm, herby aroma do the hosting for you.
