menu Menu


Focaccia with Olives, Onion and Rosemary

Featured in Let's Get Cookin' at Plum's with South Dakota Public Broadcasting.

Photo via Two Spoons

Focaccia with Olives, Onion and Rosemary

Main ingredient


Cook time

1 hour 30 minutes


Flour Mixture

  • 1000g Flour
  • 650g Water, 85-90F
  • 4g Yeast
  • 30g Salt, Kosher or fine sea salt
  • 80g Extra Virgin Olive Oil


  • Black or Green Olives, or a combination, pitted and cut in half
  • Red Onion, thinly sliced
  • Fresh Rosemary, chopped
  • Flake Sea Salt

Recipe Preparation

  1. In small container dissolve Yeast with 2-3T of Water.
  2. Combine Flour with remaining water and mix by hand. Cover and let sit for 30 minutes.
  3. Sprinkle Salt over the top of dough. Pour Yeast mixture onto dough and mix, being sure to fully incorporate all ingredients. Add Olive Oil, a few spoonfuls at a time, and mix until incorporated. Cover and allow dough to rise at room temperature. When dough has doubled in size, 5-7 hours, it is ready to use.
  4. Spread dough into oiled sheet pan or baking dish, dimpling with finger tips. Press Olives and Onions into dough, then sprinkle with Rosemary and Salt.
  5. Bake at 450F 25-40 minutes, or until golden brown all over. Remove from pan and cool on a rack at least 30 minutes before slicing.
Recommended for you
Write a Comment

Write a comment

Let’s keep in touch.

a regional destination

Sign up to receive class and product information from Plum’s.