Focaccia with olive and rosemary

This focaccia recipe with olives and rosemary is made for everyday cooking with just a little more flavor. The steps stay clear and simple, so you can easily adapt the dish to what you have at home.

Pay special attention to balance: something savory, something fresh, and enough texture make all the difference. Add seasonings step by step and taste as you go.

Why focaccia is always a good idea

Focaccia is the ultimate Italian bread: airy, savory, and endlessly versatile. Delicious with drinks, as lunch, or with your favorite sharing platter. And with Nicolas Vahé products, you give this classic just that Scandinavian-Mediterranean twist that makes it irresistible.

Ingredients for focaccia with olives and rosemary

• 500 g flour (preferably tipo 00)
• 7 g dried yeast
• 325 ml lukewarm water
• 10 g sea salt
• 2 tbsp olive oil with Provençal herbs by Nicolas Vahé
• A handful of green or black olives, sliced into rings
• Fresh rosemary

How to make focaccia in style

1. Prepare the dough: Mix the flour, yeast, and salt in a bowl. Add the water and knead into a smooth dough. Work in the olive oil by Nicolas Vahé once the dough starts to come together.
2. Let it rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for an hour until it has doubled in size.
3. Shape the focaccia: Gently press the dough out onto a greased baking tray. Use your fingertips to make small dimples. Spread the olives and rosemary over the surface and drizzle with a little more olive oil.
4. Let it rise again: Let the dough rest for another 20-30 minutes for extra lightness.
5. Bake: Bake the focaccia in a preheated oven at 220°C (top and bottom heat) for 20-25 minutes until golden brown and cooked through.
6. Serve: Let it cool briefly on a wire rack. Serve on a beautiful cutting board for a stylish presentation.

Inspiration: serve and combine to your taste

• Drizzle with extra olive oil for a subtle herb flavor.
• Serve with sea salt, balsamic vinegar, and good cheese.
• Complete a sharing platter with the Nicolas Vahé collection of tapenades and delicacies.

Tips for the perfect focaccia

• Use good flour: Tipo 00 creates an authentically airy texture.
• Give it enough rising time: Don’t rush! The longer the dough rests, the better the flavor.
• Be generous with olive oil: That’s what gives it that delicious, crispy crust.

Bake-off: focaccia as a showstopper

Whether you’re hosting a drinks evening or just want something special for yourself: with this focaccia, you’ll always steal the show. Pair it with other Scandinavian-Mediterranean bites for a table where friends and family will spontaneously want to gather.

Frequently asked questions (FAQ)

• How long does focaccia stay fresh?
  In an airtight container, focaccia stays good at room temperature for 1-2 days. Reheating it briefly in the oven makes it nice and crispy again.
• Can I freeze focaccia?
  Yes, cut the bread into pieces. Wrap airtight and freeze for up to 3 months; thaw and reheat in the oven.
• Can I vary the toppings?
  Absolutely! Try sun-dried tomatoes, red onion, or feta as toppings too. With the culinary products of Nicolas Vahé, you can keep experimenting endlessly.

Feeling inspired to make this dish? Discover everything you need in our Nicolas Vahé collection and turn every meal into an experience!