Rosemary&Garlic infused Olive Focaccia

  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 1 1/2 tablespoons dried rosemary
  • 1 teaspoon sugar
  •  2 teaspoons active yeast
  • 2 cups water
  • 3 teaspoons Herbamare salt
  • 20 Kalamata olives @Marchetau

For the infused olive oil
  1. In a medium skillet, combine olive oil, minced garlic and rosemary. Cook over low heat until fragrant but before garlic browns (5 to 10 minutes). Set aside.

For the focaccia
  1. Whisk together 1/2 cup water, sugar and yeast. Set aside until bubbling (about 5 minutes).
  2. In a large bowl, add flour and Herbamare salt. Then add the water and the yeast mixture. Use a spatula to combine into a ball.
  3. Drizzle with 2 tablespoons of infused oil (getting as many pieces of garlic and rosemary as possible) and cover with a damp towel. Let stand at room temperature until doubled in size (about 2 hours).
  4. Degas the dough and transfer it to a large mold with parchment paper. Form a rectangle loosely and cover with 2 tablespoons of infused oil. Let rest for another 1 to 2 hours.
  5. Once the dough has risen, use your fingers to prick the dough several times. Then sprinkle a good amount of Herbamare salt and the remaining dried rosemary. Place the Kalamata olives on top
  6. Place in a preheated 425ºF oven for 25 minutes or until golden brown. Place on a baking rack and wait a few minutes before enjoying with the remaining infused olive oil.

Incredible rosemary and garlic infused Focaccia recipe with Kalamata olives and @herbamare_canada salt!

Thanks to @veganmontreal for this delicious recipe!!!
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Olive Focaccia