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    You are in: Home / Italian / Focaccia Bread Herbed With Black Olive & Fresh Rosemary Recipe
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    Focaccia Bread Herbed With Black Olive & Fresh Rosemary

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on June 23, 2011

      Very delish! This turned out so nice and moist. Hubby asked what I was doing with a pot of water sitting in the oven, but now we know! I added some carmelized onion to one half of the loaf and some dried tomatoes to the whole thing. Yummy!

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    • on April 09, 2003

      What a delightful bread! I actually had a recipe for focaccia bread before this, which I thought was pretty good, but I will be using this one from now on. It is light, cooks to a beautiful golden brown and easily makes two 12 inch rounds. Make sure you use fresh, real Parmesan cheese and fresh rosemary for the best taste. And I thought it got even better the next day for lunch! Worth noting: the time given to prepare and cook it is a bit misleading. If you count all the rising times you'll need at least an hour and a half from start to finish. Still, it's definitely worth the effort. Also, I only needed about 2/3 cup potato water to bring the dough together.

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    • on September 09, 2009

      Great bread, I used olives, some sundried tomatoes and a little onion. All three. But loved the recipe. Turned out great.

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    • on December 31, 2008

      This is one of those "if I can do it, anybody can do it" recipes. I'm the world's worst bread baker, but I managed to turn out just about perfect focaccia with this recipe. I divided the dough in half and baked half plain and the other half with the olives and rosemary. I actually prefer the plain, but both are delicious. This has perfect focaccia texture - golden, crispy crust with chewy interior. Wonderful.

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    • on January 26, 2008

      Yum!!! Very easy to make since you're mostly using the food processor. The flavor is excellent and it rose beautifully. Highly recommended! Thanks Rita!

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    • on October 28, 2006

      With the potato, this was a bit more work than my other facaccia recipe, but the end result was very good. I had a bit of a problem with the center not being really done when the edges were quite done. I am wondering if I should remove the bread from the oven while it preheats up to temperature; or maybe I need to make sure my pan underneath has boiling water in it. The flavor combination of the rosemary, olives, and parmesan was excellent.

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    • on April 13, 2006

      Rita this was very good and easy to make. Served this with baked spaghetti that my sister and I put together for our home study group. Thanks

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    • on October 10, 2005

      Well, I had to try this and seeing as it did not require a bread machine, off to making this I went! At first I thought it may be more than I could handle, but as surprised as I was, this came out GREAT and was delicious!! I am now the proud maker of bread, and thank you for a great focaccia recipe that I will use over and over again. This will be great for sandwiches and you MUST use fresh herbs! :)

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    • on August 31, 2005

      This was so delicous that half of it was eaten before dinner was even ready. Great Flavor and pretty easy to make. I will make this one again and again!

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    Nutritional Facts for Focaccia Bread Herbed With Black Olive & Fresh Rosemary

    Serving Size: 1 (648 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1949.4
     
    Calories from Fat 421
    21%
    Total Fat 46.8 g
    72%
    Saturated Fat 6.6 g
    33%
    Cholesterol 0.0 mg
    0%
    Sodium 4797.5 mg
    199%
    Total Carbohydrate 333.1 g
    111%
    Dietary Fiber 16.7 g
    67%
    Sugars 14.9 g
    59%
    Protein 45.2 g
    90%

    The following items or measurements are not included:

    potato water

    Detailed Nutrition Values About Nutrition Info

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