Ingredients (8 Servings)

Olive focaccia:

  • 1/2 cube of fresh yeast
  • 150 ml lukewarm water
  • 500 g flour
  • 2 tablespoons olives
  • 1 egg

To glaze:

  • 3 tablespoons olive oil
  • 2 tablespoons grated cheese (e.g. Parmesan)
  • 1 teaspoon finely chopped rosemary

Tomato-rosemary butter:

  • 100 ml water
  • 25 g dried tomatoes
  • 1/4 clove of garlic
  • 1/2 tablespoon of paprika flakes
  • 1/2 tablespoon finely cut rosemary
  • 125 g softened butter

Nutritional values (per serving)

Calories400 kcal
Fat20 g
Sodium29,300.0 mg
Carbohydrates46 g
Protein9 g
Phosphorus120 mg
Potassium158 mg
Liquid47 ml


Mix the yeast with 5 tablespoons lukewarm water and 2 tablespoons flour and leave to stand in a warm draught-free place for ½ hour. In the meantime finely chop the olives. After 30 minutes, the yeast mixture should be bubbly. Mix it with the remaining flour, 100 ml lukewarm water, 1 egg and 100 ml olive oil to form a smooth dough. Add a bit more flour or water if necessary. Mix in the finely chopped olives. Roll the dough out on a baking tray and pierce it with a fork. Several flat breads can also be formed. Spread some oil, rosemary and grated cheese onto the dough and leave to stand for about another 15 minutes. Slide the baking tray into the pre-heated oven (200 °C) on the 2nd rack from the bottom and bake for approx. 30-35 minutes until golden brown.

Bring water to a boil. Blanche the dried tomatoes in the boiling water. Then squeeze and finely chop the tomatoes. Peel and very finely chop the garlic and onion. Add the prepared ingredients and the spices to the softened butter, mix with a fork and refrigerate.

Nutrition Tips

Cured olives have a high salt content. You should therefore only use small amounts. In our recipe you needn't to add any additional salt to the dough, since the olives already provide a very rich taste.