Rosemary Olive Oil Focaccia Bites with Sundried Tomatoes & Kalamata Olives

Name: Rosemary Olive Oil Focaccia Bites with Sundried Tomatoes & Kalamata Olives
Prep time: 25 min
Cook time: 25 min
Yield: 24

focaccia rosemary italian bread olive-oil sundried-tomatoes olives appetizer mediterranean yeast-bread

Baking

Fluffy Italian focaccia cut into perfect bite-sized pieces, studded with sundried tomatoes and kalamata olives, topped with fresh rosemary and flaky sea salt.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 25

Ingredients

500g4 cups bread flour
375ml1½ cups warm water
7g2¼ tsp instant yeast
1 tbsp1 tbsp sugar
2 tsp2 tsp salt
60ml¼ cup extra virgin olive oil
100g¾ cup sundried tomatoes in oil, chopped
100g¾ cup kalamata olives, pitted and halved
3 sprigs3 sprigs fresh rosemary
60ml¼ cup extra virgin olive oil for topping
3 cloves3 cloves garlic cloves, minced
1 tbsp1 tbsp flaky sea salt
150g1 cup cherry tomatoes, halved
30g¼ cup Parmesan cheese, grated (optional)

Instructions

In a large bowl, combine 375ml1½ cups warm water, 7g2¼ tsp instant yeast, and 1 tbsp1 tbsp sugar. Let stand 5 minutes until foamy.
Add 500g4 cups bread flour, 2 tsp2 tsp salt, and 60ml¼ cup extra virgin olive oil. Mix until a shaggy dough forms.
Knead on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 5 minutes.
Place in an oiled bowl, cover, and rise for 1 hour until doubled in size.
Pat 100g¾ cup sundried tomatoes in oil dry and chop. Prepare 100g¾ cup kalamata olives and strip 3 sprigs3 sprigs fresh rosemary leaves from stems.
Generously oil a 23x33cm (9x13 inch) baking pan. Transfer dough to pan and gently stretch to fit, dimpling with fingertips.
Scatter sundried tomatoes and olives over the surface, pressing gently into dough.
Mix 60ml¼ cup extra virgin olive oil for topping with 3 cloves3 cloves garlic cloves. Drizzle over dough. Add 150g1 cup cherry tomatoes and rosemary leaves.
Cover and let rise 30 minutes. Preheat oven to 220°C (425°F).
Dimple dough again with fingertips, creating wells. Sprinkle with 1 tbsp1 tbsp flaky sea salt and 30g¼ cup Parmesan cheese if using.
Bake 20-25 minutes until golden brown. Cool in pan 10 minutes.
Transfer to cutting board and cut into 24 bite-sized squares. Serve warm or at room temperature.

Ingredients

id: bread_flour metric: 500g imperial: 4 cups name: bread flour
id: warm_water metric: 375ml imperial: 1½ cups name: warm water
id: instant_yeast metric: 7g imperial: 2¼ tsp name: instant yeast
id: sugar metric: 1 tbsp imperial: 1 tbsp name: sugar
id: salt metric: 2 tsp imperial: 2 tsp name: salt
id: olive_oil_dough metric: 60ml imperial: ¼ cup name: extra virgin olive oil
id: sundried_tomatoes metric: 100g imperial: ¾ cup name: sundried tomatoes in oil, chopped
id: kalamata_olives metric: 100g imperial: ¾ cup name: kalamata olives, pitted and halved
id: fresh_rosemary metric: 3 sprigs imperial: 3 sprigs name: fresh rosemary
id: olive_oil_topping metric: 60ml imperial: ¼ cup name: extra virgin olive oil for topping
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic cloves, minced
id: sea_salt metric: 1 tbsp imperial: 1 tbsp name: flaky sea salt
id: cherry_tomatoes metric: 150g imperial: 1 cup name: cherry tomatoes, halved
id: parmesan metric: 30g imperial: ¼ cup name: Parmesan cheese, grated (optional)

Instructions

In a large bowl, combine {warm_water}, {instant_yeast}, and {sugar}. Let stand 5 minutes until foamy.
Add {bread_flour}, {salt}, and {olive_oil_dough}. Mix until a shaggy dough forms.
Knead on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 5 minutes.
Place in an oiled bowl, cover, and rise for 1 hour until doubled in size.
Pat {sundried_tomatoes} dry and chop. Prepare {kalamata_olives} and strip {fresh_rosemary} leaves from stems.
Generously oil a 23x33cm (9x13 inch) baking pan. Transfer dough to pan and gently stretch to fit, dimpling with fingertips.
Scatter sundried tomatoes and olives over the surface, pressing gently into dough.
Mix {olive_oil_topping} with {garlic}. Drizzle over dough. Add {cherry_tomatoes} and rosemary leaves.
Cover and let rise 30 minutes. Preheat oven to 220°C (425°F).
Dimple dough again with fingertips, creating wells. Sprinkle with {sea_salt} and {parmesan} if using.
Bake 20-25 minutes until golden brown. Cool in pan 10 minutes.
Transfer to cutting board and cut into 24 bite-sized squares. Serve warm or at room temperature.

Tips

High Hydration: This wet dough creates the characteristic airy texture. Don't add extra flour - it should be sticky.

Dimpling Technique: Create deep wells with your fingertips to hold olive oil pools and prevent toppings from sliding off.

Olive Oil Quality: Use your best extra virgin olive oil - the flavor really shines in focaccia.

Make-Ahead: First rise can be done overnight in refrigerator. Bring to room temperature before shaping.

Storage: Keeps 2 days at room temperature wrapped in plastic. Refresh in oven before serving.

Serving Suggestions: Perfect with antipasto platters, dipped in balsamic vinegar, or as sandwich bread.