Every year, my friend sends this creamy corn salsa dip to the ranch. Even the journey from the truck to the fridge is unsuccessful. accompanied by corn chips.
| Prep Time: | 50 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 focaccia |
Ingredients
- 1 cup warm water (100 to 110 degrees)
- 1 teaspoon white sugar
- 1 (.25 ounce) envelope rapid rise yeast
- 2 tablespoons olive oil
- ¼ cup minced fresh rosemary
- 2 ¾ cups bread flour or all-purpose flour
- 1 teaspoon salt
- ½ cup pitted black olives
- 3 tablespoons olive oil
- 2 large roma (plum) tomatoes, sliced
- 2 teaspoons minced garlic
- 2 tablespoons minced fresh rosemary
- Salt and pepper
- ½ cup grated Parmesan or Romano cheese
Instructions
- Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
- Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.
Nutrition Facts
| Calories | 117 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 447 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is by far my favorite focaccia recipe!
I added queen olives kalamata and black olives. Delicious
i used chopped green salad olives since i didn’t have black in the house . It came out great!
This was excellent!!!! The flavors really popped and we loved it!!!
Wow I had no idea making bread was so much fun and could be so easy. I have a ways to go but this recipe is great. I actually made a garlic and rosemary loaf. Highly recommend
WOW!!! This bread was SO SO SO good! It was one of the very few things that everyone in my family has ever just absolutely raved about, from the picky younger one on up! Definitely a keeper!
Rosemary and black olive lovers, rejoice! This is so good! I made and kneaded the dough in my Kitchenaid stand mixer, but I kneaded the olives in by hand. The recipe doesn’t specify a particular size baking sheet to use. I wanted soft and puffy focaccia like I get a local grocery store, so I opted to use a 12″ skillet to bake mine. I baked it for 18 minutes, the temperature was 207 degrees in the center when I removed the skillet from the oven. The bottom was nicely browned. Using a 12″ skillet resulted in slices that were about an 1″ thick, soft and slightly chewing. The burst of rosemary and bites of black olives really make this bread delicious.
Absolutely delicious! We both loved this bread, and it will definitely be made over and over. Do use Roma tomatoes……they’re not as juicy as regular tomatoes. I can see this as an appetizer fresh from the oven. I made my dough in the bread machine, and gave my olives a rough chop. A real keeper here!!
Loved this!! Absolutely fantastic! I used a mix of whole wheat and all-purpose flour, and dried rosemary in place of fresh. I sliced my olives before adding to the dough–and reserved some to place on top before baking. I allowed my dough to rise 1 hour for the first rise, then allowed it to rise another 30-40 minutes before baking. Turned out beautifully, and is sooo delicious! Thank you for the recipe!
This is so good! I put everything in my bread maker, ran on the pizza dough cycle , and then let it raise for a bit. I followed the directions as stated but I did dimple the bread with the end of a wooden spoon because it’s what I always do. This is a new favorite for us. It was light and fluffy and so flavorful!
I love black olives and rosemary, so this was right up our alley. I cut the black olives in half because I was using large olives. The flavor combination was spot on so I wouldn’t make any adjustments.
Turned out great. I add dried Herb de Provence instead of Rosemary and used Kalamata olives instead of black olives. I used Vegan Parmesan and no tomatoes. It’s delicious especially when dunking in oil and vinegar.
This is a great recipe! Will definitely make it again! Didn’t change a thing only added prosciutto and balsamic reduction on top and used goats cheese instead of Parmesan
Really good, came out as fluffy and light and i could have hoped, and i am not good at baking. Great Taste.
delicious my entire family loved it
I’m just waiting for the dough to rise, but am a little worried because the olives were hard to knead into the dough, which was pretty oily when I set it aside to rise… But if it works, I’ll be thrilled and will return to add stars! It worked beautifully and I served focaccia as I would pizza to friends who watched a foodie movie with us. 5 stars from everyone! Thanks for the recipe!
This was good but the bread dough itself needs some salt. I wasn’t sure if I was supposed to chop the olives up or halve them? Any way I chopped them up and wish I would have halved them to get more of that big olive flavor. Seems like a lot of rosemary but it works nicely. Nice texture too!
This is one of my favorites! Very easy to make and I have made it several times. I honestly don’t notice a single difference with or without the olives, except color – so i just stopped adding olives. Super easy to make just as written and comes out great every time.
I felt I had to review this because I’ve made it so many times. I absolutely LOVE this recipe and so does anyone who eats it. Oftentimes I use dried/crushed rosemary because that’s what I always have on hand (use 4 tsp dried instead of 1/4 cup fresh). Sometimes I consider using different ingredients to make a different kind of focaccia, but I always come back to this exact recipe. The rosemary, olives, tomatoes, garlic and parmesan are perfect.
I tried the recipe exactly as stated, I found it to require way too much rosemary. I would suggest cutting the rosemary in half (at least), because you have to put it in the dough mixture AND on top. The other thing that I found odd was that you add the olives to the batter last, but it changes the dough consistency, making it wetter, so I wasn’t sure if I had to add flour to even out the imbalance? Also, you really only need one tomato. A good base recipe, but I would play with it a bit. Thanks
Seemed just OK to me. The bread was a bit too dense for my liking – not fluffy at all. This may have been my own fault. However, the ingredients (olives, rosemary, Romano and tomatoes) were delicious enough to make this bread palatable anyway. I’ll probably incorporate them in a different bread recipe.