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Rosemary and Kalamata Focaccia

Oxmoor House JANUARY 2005

  • Yield: 12 servings (serving size: 1 square)
  • Cook time: 13 Minutes
  • Prep time: 20 Minutes
  • Other: 40 Minutes


  • Olive oil-flavored cooking spray
  • 1 tablespoon yellow cornmeal
  • 1 (1-pound) loaf frozen white bread dough, thawed
  • 1 tablespoon olive oil
  • 1/2 cup chopped pitted kalamata olives
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 1 teaspoon sea or kosher salt
  • 3/4 teaspoon freshly ground black pepper


Coat a jelly roll pan with cooking spray and sprinkle with cornmeal.

Roll dough to a 15 x 10-inch rectangle. Place on prepared pan, pressing to edges with fingers. Drizzle olive oil over dough, spreading evenly with fingers; sprinkle with olives and next 4 ingredients. Cover and let rise in a warm place (85°) for 40 minutes.

Preheat oven to 400°.

Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips.

Bake at 400° for 13 to 14 minutes or until brown and crusty. Cut into squares and serve immediately.

Nutritional Information

Amount per serving
  • Calories: 126
  • Fat: 3.5g
  • Saturated fat: 0.2g
  • Protein: 4.1g
  • Carbohydrate: 20.8g
  • Cholesterol: 0mg
  • Iron: 1.7mg
  • Sodium: 416mg
  • Calories from fat: 24%
  • Fiber: 1.5g
  • Calcium: 17mg

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Rosemary and Kalamata Focaccia Recipe