Best Rosemary-Olive Focaccia

This focaccia cuts the bread-making time dramatically by starting with frozen bread dough, then layering it up with fresh rosemary, kalamata olives, sun-dried tomatoes, sliced garlic, and Parmesan. The flatbread bakes in two stages: first to set the crust with cheese, then again briefly with the toppings, which keeps the olives moist and the garlic from burning.

The two-stage bake is the technique most home cooks haven’t seen elsewhere. Pre-baking the dough with just oil and Parmesan for 12 minutes creates a sturdy crust that won’t go soggy under the wet toppings. Adding olives and tomatoes for only the last 5 minutes keeps them from turning leathery or burnt.

Use a really good olive oil here. Three tablespoons distributed across the bread is significant, and cheap oil tastes harsh and waxy where good extra-virgin tastes fruity and grassy. This is the bread to splurge on the bottle of California Olive Ranch or Frantoio Bonamini.

Press the cheese gently into the dough before the first bake. This anchors it so it melts into the surface rather than sliding around or bouncing off when you add the toppings later.

Pro Tips

• Let the dough come fully to room temperature before working it. Cold dough fights you when stretching to fit the pan.
• Use a parchment-lined baking sheet for the easiest cleanup; cheese drips burn onto bare metal.
• Drizzle the final tablespoon of olive oil generously over the toppings before the second bake. This is the move that makes it taste bakery-style.
• Best eaten warm. Reheat day-old slices in a 350°F (175°C) oven for 5 minutes to crisp the bottom.

Variations

• Use pickled pearl onions in place of (or alongside) the sun-dried tomatoes for sharper bite.
• Add thinly sliced fresh figs when in season for sweet contrast against the salty olives.
• Sprinkle flaky sea salt and fresh cracked pepper just before the final bake.