Focaccia with olives, garlic, sun-dried tomatoes and rosemary

Focaccia με ελιές, σκόρδο, λιαστές ντομάτες και φούντες δεντρολίβανου


10 min

Baking Time

45 min



A very tasty recipe for Focaccia with olives, garlic, sun-dried tomatoes and rosemary. Try it!


For the dough:

  • 750gr. flour for all uses
  • 375ml water
  • 1 sachet of dry yeast
  • 35gr. evaporated milk
  • 15gr. sugar
  • 8g salt

For the filling:

  • 10 pitted Kalamon olives cut in half
  • 10 sun-dried tomatoes cut in half
  • 5 large cloves of garlic cut in half
  • 10 rosemary tassels
  • 1 tablespoon salt flower
  • 1/2 a cup of olive oil


For the dough:

  1. In a bowl put the yeast, sugar and 1 kg of the total amount of flour.
  2. Stir and leave the yeast to activate for 2 minutes.
  3. Then add the remaining ingredients for the dough and with circular movements from outside to inside knead by hand for about 6 minutes until it becomes soft and elastic.
  4. Pour 3 kg of olive oil on the surface of the dough and cover the bowl with a dry towel.
  5. Rest for 1 hour until its volume doubles.
  6. Then knead again for 2 minutes and cut into 3 equal parts.
  7. Grease 2 pans 30 x 40 and open each dough with your hands until it covers the pan.
  8. Let it rest for 30-40 minutes and press with your fingers to give the shape of the seal.

For the filling:

  1. Sprinkle the pan with enough olive oil.
  2. Spread the seal dough.
  3. With our fingers we make holes 8 each time and we go down until we cover all the dough.
  4. Brush the surface with olive oil.
  5. We will place all the ingredients one by one on the surface of the dough.
  6. Bake the seal in a preheated oven at 220o C for 30 minutes.
  7. Bake in a preheated oven at 160 degrees for 45 minutes.

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