Garlic, Tomato, and Olive Focaccia with Rosemary Recipe

Introduction

Focaccia is a soft, flavorful Italian flatbread that’s perfect for snacking, serving with meals, or making sandwiches. This recipe includes mashed potato for extra moisture and a tender crumb, along with classic toppings like rosemary, garlic, cherry tomatoes, and olives. It’s surprisingly easy to make at home and yields a golden, dimpled bread full of rich olive oil aroma.

Ingredients

• 1 2/3 cups bread flour
• 4 tsp white sugar
• 1 1/4 tsp salt (kosher or cooking salt)
• 1 tsp instant or rapid rise yeast
• 3/4 cup very warm water (~40℃ /104℉)
• 1 1/2 tbsp extra virgin olive oil
• 125g (1/2 cup packed) boiled and mashed potato (around half a large floury potato)
• 4 tbsp extra virgin olive oil (divided)
• 1/4 tsp sea salt flakes
• 5 garlic cloves, cut into fine batons
• 3/4 cup extra virgin olive oil (for confit garlic and toppings)
• 2 1/2 tsp finely chopped fresh rosemary leaves
• 12 – 14 cherry tomatoes, red
• 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped rosemary leaves)
• 16 – 18 kalamata olives, pitted

Instructions

1. Make mashed potato: Peel and cut the potato into 2.5cm (1″) chunks. Boil until tender, about 10–15 minutes. Drain and mash thoroughly until smooth and lump-free. Allow to cool and measure the required amount.
2. Mix dry ingredients: In a large bowl, combine flour, salt, sugar, and yeast. Mix well with a firm rubber spatula.
3. Add wet ingredients: Make a well in the center, then pour in olive oil and warm water. Mix until flour is mostly incorporated and dough is sticky—too sticky to knead by hand.
4. Add mashed potato: Fold the potato into the dough using the spatula, smearing it against the bowl walls until evenly incorporated. Shape dough roughly into a ball in the bowl.
5. First rise: Cover bowl with cling wrap and place in a warm spot (about 25°C/77°F) for 30 minutes, until dough increases by 50% or doubles in size.
6. Fold dough: Drizzle 2 teaspoons of olive oil into another large bowl and spread around. Transfer dough in and fold edges into the center six times. Shape into ball and cover with cling wrap.
7. Second rise: Let the dough rest in a warm place for another 30 minutes until it rises 50% or doubles in size again.
8. Prepare pan: Use a 26.5 x 20 x 5 cm (10.5 x 8 x 2″) metal non-stick pan or a 9”/23 cm round cake pan (preferably not springform). Pour in 2 tablespoons olive oil and spread across base and walls.
9. Preheat oven: Heat oven to 220°C (430°F) or 200°C fan, placing a rack in the middle. Preheat for at least 15 minutes.
10. Shape dough in pan: Transfer dough to prepared pan. Stretch and pull to fill base, leveling roughly. It’s fine if surface is bumpy; it will smooth out later.
11. Third rise: Cover pan with cling wrap and let dough rise in a warm place for 40 minutes, until it expands to fill pan and rises 25–30% in height.
12. Prepare surface: Drizzle surface with 2 teaspoons olive oil and rub lightly with your hands.
13. Create dimples: Using fingers like claws, push deep into dough to make classic dimples evenly across surface. This deflates dough somewhat—this is normal.
14. Add toppings: Press on desired toppings such as confit garlic and rosemary, cherry tomatoes with oregano, or kalamata olives with oregano, pushing them gently into the dough.
15. Finish with oil and salt: Drizzle 2 tablespoons olive oil over dough so it runs into dimples. Sprinkle with sea salt flakes.
16. Bake: Place in oven and bake 25–30 minutes until top is deep golden and lightly crisp, with crusty sides.
17. Cool and serve: Cool on a rack for at least 10 minutes before slicing. For extra flavor, drizzle more olive oil before serving, and offer olive oil for dipping.

Tips & Variations

• Use a floury potato like Maris Piper or Russet for a smooth texture without excess moisture.
• Confit garlic: Gently poach garlic batons in warm olive oil over low heat for 10 minutes without sizzling, then strain and press onto focaccia before baking for a sweet, mellow garlic flavor.
• Substitute dried oregano with fresh rosemary or a mix of herbs for varied aromatic profiles.
• Let the dough rise uncovered during the last rise for a slightly crisper crust, if desired.
• For a softer focaccia, brush extra olive oil immediately after baking.

Storage

Store focaccia in an airtight container or wrapped tightly at room temperature for up to 2 days. For longer storage, freeze wrapped focaccia for up to 1 month and thaw at room temperature. Reheat in a warm oven (about 180°C/350°F) for 5–10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potato instead of mashed potato?

Using smooth mashed potato is key for moisture and tenderness. Simply boiling and mashing a floury potato until lump-free works best. Avoid raw or roughly chopped potato which won’t incorporate properly.

What if I don’t have instant yeast?

You can substitute active dry yeast, but activate it first in warm water with sugar for 5–10 minutes until bubbly before using. The rising times may also be slightly longer.

Garlic, Tomato, and Olive Focaccia with Rosemary Recipe

---

★★★★★

4.8 from 83 reviews

• Author: Sophie
• Total Time: 1 hour 30 minutes
• Yield: 1 focaccia bread, approximately 9-inch / 23 cm in diameter 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This traditional Italian focaccia recipe features a unique addition of mashed potato to the dough, creating a wonderfully soft, tender crumb with a delectably crisp and golden crust. The bread is richly flavored with extra virgin olive oil, garlic, rosemary, cherry tomatoes, and kalamata olives, making it perfect for snacks, sandwiches, or alongside a meal. The process involves multiple rises and hand dimpling to achieve the signature airy texture and rustic appearance.

---

Ingredients

Scale 1x2x3x

Focaccia Dough

• 1 2/3 cups bread flour
• 4 tsp white sugar
• 1 1/4 tsp kosher or cooking salt
• 1 tsp instant / rapid rise yeast
• 3/4 cup very warm water (~40°C / 104°F)
• 1 1/2 tbsp extra virgin olive oil
• 125g (1/2 cup packed) boiled and mashed potato (floury variety, about 1/2 large potato)

Topping & Finishing

• 4 tbsp extra virgin olive oil (divided)
• 1/4 tsp sea salt flakes
• 5 garlic cloves, cut into fine batons
• 3/4 cup extra virgin olive oil (for confit garlic and topping)
• 2 1/2 tsp finely chopped fresh rosemary leaves
• 12 – 14 red cherry tomatoes
• 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped fresh rosemary leaves)
• 16 – 18 pitted kalamata olives

---

Instructions

1. Make mashed potato: Peel the potato and cut into 2.5 cm (1 inch) chunks. Boil in water for 10-15 minutes until tender when pierced with a skewer. Drain well and mash thoroughly using a potato ricer or masher until completely smooth and lump-free. Set aside to cool, and measure out 125g (1/2 cup packed).
2. Mix dry ingredients: In a large bowl, combine bread flour, salt, sugar, and instant yeast. Mix well using a firm rubber spatula.
3. Add wet ingredients: Make a well in the center of the dry mixture, add 1 1/2 tablespoons extra virgin olive oil and the warm water (~40°C/104°F). Mix with the spatula until the flour is fully incorporated and the dough is sticky and too wet to knead by hand.
4. Incorporate mashed potato: Add the cooled mashed potato to the dough. Using a folding technique, mix the potato thoroughly into the dough by folding and smearing along the bowl’s sides until uniformly incorporated. Shape the combined dough roughly into a ball inside the bowl.
5. First rise: Cover the bowl tightly with cling wrap and place in a warm environment (around 25°C/77°F) for 30 minutes until the dough increases in size by 50% or up to double.
6. Fold dough: Oil a second large bowl with 2 teaspoons of olive oil. Transfer the dough into this bowl. Fold the edges of the dough into the center six times, then shape into a ball. Cover again with cling wrap.
7. Second rise: Place bowl back in a warm place (25°C/77°F) for another 30 minutes to increase in size by 50% or up to double.
8. Prepare baking pan: Use a 26.5 x 20 x 5 cm (10.5 x 8 x 2 inch) non-stick metal pan or a 9-inch (23 cm) round cake pan (avoid springform). Pour 2 tablespoons of olive oil and spread evenly over the base and sides.
9. Preheat oven: Preheat oven to 220°C (430°F), or 200°C fan, placing the rack in the middle. Allow at least 15 minutes for full heat.
10. Shape dough in pan: Scrape the risen dough into the prepared pan. Gently stretch and pull to fill the base as evenly as possible. The dough is elastic and may resist but work to create a roughly level surface, bumps are fine and will smooth out later.
11. Third rise: Cover the pan tightly with cling wrap and return to warm place for 40 minutes until the dough expands to fill the pan and height rises by approximately 25-30%.
12. Prepare for baking: Drizzle 2 teaspoons of olive oil over the dough surface, then rub gently with your hands to evenly coat.
13. Create dimples: Using your hands like claws, press fingers deeply into the dough all around the surface to make signature dimples. About six dimples evenly spaced are ideal; this will partially deflate the dough which is expected.
14. Add toppings: Press toppings of your choice onto the dough surface—see topping options below. Examples include confit garlic and rosemary, cherry tomatoes with oregano, or kalamata olives with oregano.
15. Finish with olive oil and salt: Drizzle 2 tablespoons olive oil evenly so it runs into the dimples and sprinkle sea salt flakes over the top.
16. Bake: Place the pan in the preheated oven and bake for 25-30 minutes until the top is deep golden brown and lightly crisp, and the sides are crusty.
17. Cool: Remove focaccia from pan and place on a cooling rack. Let rest at least 10 minutes before slicing to serve.
18. Optional final flourish: Drizzle extra virgin olive oil over the baked focaccia for added aroma and flavor. Serve with additional olive oil for dipping if desired.
19. Confit Garlic & Rosemary (optional topping): In a saucepan, combine garlic batons and 3/4 cup olive oil over medium heat. When oil is hot, reduce to low and gently poach garlic in oil for 10 minutes without sizzling. Strain and cool garlic, then press garlic onto focaccia surface and sprinkle with rosemary before baking.
20. Cherry tomato topping (optional): Lightly squash each cherry tomato and press onto the dough surface, then sprinkle with dried oregano before baking.
21. Olives topping (optional): Press pitted kalamata olives into dough surface and sprinkle with dried oregano before baking.

Notes

• Note 1: Bread flour is preferred for better gluten development and texture.
• Note 2: Instant or rapid rise yeast ensures quicker fermentation.
• Note 3: Use a floury variety potato, such as Russet or Maris Piper, for best mash texture.
• Note 4: Sea salt flakes added on top provide crunch and flavor contrast.
• Note 5: Garlic is sliced into fine batons for confit preparation.
• Note 6: Ensure dough is placed in a consistently warm spot for proper rising.
• Note 7: The pan choice affects the shape; metal non-stick pans are ideal for even baking.
• Note 8: Dimpling the dough creates focaccia’s traditional texture and appearance, though it deflates dough slightly, which is normal.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: focaccia, Italian bread, mashed potato bread, rosemary focaccia, garlic focaccia, olive oil bread, homemade bread, easy focaccia recipe