Jul 14 2026
Restaurants›a Mano›Rosemary Olive Focaccia Recipe

Rosemary Olive Focaccia Recipe

Inspired by a Mano
Time2h 20m
Serves8

olio, balsamic

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough

Topping & Finish

Method

Dough

  1. 1

    Mix dry ingredients

    In a large bowl, whisk together 4 cups all-purpose flour, 2 tsp instant yeast, and 2 tsp fine sea salt until evenly combined.

  2. 2

    Combine wet ingredients

    In a separate measuring cup or bowl, combine 1 3/4 cups warm water (100–110°F / 38–43°C), 3 tbsp extra-virgin olive oil, and 1 tsp sugar or honey. Stir briefly.

  3. 3

    Form sticky dough

    Pour the wet mixture into the dry ingredients and stir with a wooden spoon or silicone spatula until a shaggy, slightly sticky dough forms. Kneading by hand is optional; a 1–2 minute gentle fold-and-turn to bring it together is enough. The dough should be tacky but not a wet batter.

  4. 4

    First rise

    Lightly oil the inside of a clean bowl with 1 tsp olive oil, transfer the dough, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let rise in a warm draft-free spot for 60–90 minutes, or until roughly doubled in size.

Assemble & Bake

  1. 5

    Prepare pan

    Generously oil a 9x13-inch (or similarly sized) rimmed baking sheet with about 2 tbsp of the extra-virgin olive oil. Reserve the rest for topping.

  2. 6

    Stretch dough into pan

    Transfer the risen dough to the oiled pan. Using oiled fingertips, gently press and stretch the dough to the edges. If it resists, let it rest 10 minutes and continue. The dough should be about 1/2 to 3/4 inch thick.

  3. 7

    Second rest

    Cover the pan loosely with plastic wrap or a damp towel and let the dough rest for 20–30 minutes to relax and puff slightly.

  4. 8

    Dimple and top

    Preheat the oven to 425°F (220°C). After the second rest, use your fingertips to make deep dimples across the surface of the dough. Drizzle 1/4 cup of the reserved olive oil evenly over the surface so it pools in some dimples. Scatter 3 tbsp chopped fresh rosemary and 3/4 cup pitted halved green olives evenly across the dough. Sprinkle 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper over the top. If using, sprinkle 1/4 cup grated Parmesan lightly across the surface.

  5. 9

    Bake

    Place the pan in the preheated oven and bake for 18–22 minutes, or until the focaccia is golden-brown on top and the edges are set. Rotate the pan halfway through baking for even color.

  6. 10

    Finish with balsamic

    Remove the focaccia from the oven and immediately drizzle 2 tbsp aged balsamic vinegar evenly over the hot bread, using the dimples to help it soak in. If desired, brush or drizzle an additional 1–2 tbsp olive oil over any dry spots.

  7. 11

    Cool and serve

    Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack. Cut into squares and serve warm or at room temperature. The balsamic will have a glossy, concentrated finish; serve extra balsamic on the side if you like.

More from a Mano