Rosemary Olive Focaccia

For a thinner, crispier focaccia, try using 3-10 inch rounds instead of two to bake up this recipe. It is so delicious.—Taste of Home Test Kitchen, Greendale, Wisconsin

Directions In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper. Stir in warm water and 2 tablespoons oil. Turn out onto a lightly floured surface; knead 3 minutes....


  • 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 cup warm water (120° to 130°)
  • 4 tablespoons olive oil, divided
  • 1/3 cup sliced ripe olives
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons grated Parmesan cheese
  • Additional coarsely ground black pepper and rosemary

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