Focaccia con capperi, olive e rosmarino | Olive and rosemary focaccia with capers





Nothing better than some freshly baked focaccia!

serves 4-5


2 cups of white flour

2 cups of whole wheat flour

2 tsps of dried yeast

1 & 1/2 cups of luke warm water

2 tbps of olive oil

1 tbsp of maple syrup


fresh rosemary (dried’s fine too)

black and green olives


black pepper


2 tbsps of olive oil


  1. In a large bowl add the 4 cups of flour
  2. In the luke warm water add 2 tbsps of dried yeast, 2 tbsps of olive oil and 2 tbsps of maple syrup, give it a little mix and let it sit for 5 minutes.
  3. Then add the yeast mixture in to the bowl of flour and stir until the dough comes together.
  4. Transfer to a floured board and kneed the dough for 5-6 minutes.
  5. Transfer to a large oiled bowl and cover with a damp towel, let it rise for 1 hour.
  6. After 1 hour preheat the oven to 180°C and shape the dough into a rectangular shape, and place on a baking tray lined with baking paper. Let it sit for another 30 min.
  7. Meanwhile slice the olives in half and rinse the capers.
  8. After 30 min use your fingers to dimple the dough and push the olives, capers and rosemary in.
  9. Drizzle with the olive oil and season with salt and pepper.
  10. Pop it in the oven for 30 min or until golden brown.



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