Black Olive and Rosemary Focaccia

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
liquid	72%	74%
fat	20%	14%
salt	2%	2%
yeast	2%	1%
total sugar	1%	1%
flour strength	2.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

237 g	1 cup warm water (100 to 110 degrees)
4 g	1 teaspoon white sugar
7 g	1 (.25 ounce) envelope rapid rise yeast
27 g	2 tablespoons olive oil
25 g	0.25 cup minced fresh rosemary
330 g	2.75 cups bread flour or all-purpose flour
6 g	1 teaspoon salt
	0.5 cup pitted black olives
40 g	3 tablespoons olive oil
822 g	2 large roma (plum) tomatoes, sliced
6 g	2 teaspoons minced garlic
12 g	2 tablespoons minced fresh rosemary
	Salt and pepper
50 g	0.5 cup grated Parmesan or Romano cheese

Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“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” — a cook, 5★

“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 th” — a cook, 5★