Olive, Sun-Dried Tomato And Rosemary Focaccia…

Olive, sun-dried tomato and rosemary focaccia (Dairy + Gluten Free).

Our Delicious Alchemy white bread mix is highly versatile and can be adapted to make a variety of delicious loaves of bread.

Here the bread is given a Mediterranean twist using black olives, sun-dried tomatoes and rosemary, before being drizzled with olive oil and a sprinkle of sea salt to create a fantastic flavoursome Focaccia!

Serves: Prep Time: 15 mins (don’t count proving) or (50 mins including 35 min proving)

Cooking Time: 30-35 mins

How To Make Olive, Sun-Dried Tomato And Rosemary Focaccia:

What you need:

For the focaccia:

  • 1 x 340g Delicious Alchemy white bread mix
  • 250ml tepid water
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 40g black olives, de-stoned & quartered
  • 30g sun dried tomatoes, sliced


  • 1 tbsp additional olive oil
  • 1 tsp coarse sea salt

What you do:

Step 1

Grease a 20cm (8inch) square cake tin and set aside.

Cut the olives into quarters and the sun dried tomatoes into small pieces.

Pour the bread mix into the bowl of a stand mixer fitted with a K beater. Add the water, 2 tbsp olive oil and rosemary.

Mix on medium/slow speed for 3 minutes.

Stop, scrape down the sides of the bowl and add the sliced olives and sun dried tomatoes.

Mix for a further 30-60 seconds until well combined.

Step 2

Spread the bread mix into the greased cake tin and shape into an even layer.

Wet your fingers and use them to create dimples all over the top of the bread.

Drizzle over the additional 1 tbsp olive oil and sprinkle on the sea salt.

Leave to prove for 35 minutes, until slightly risen and puffy looking.

While it’s proving, preheat the oven to 200C.

Step 3

Bake in the oven for 30-35 minutes until golden brown and firm to the touch.

Remove from the oven and turn out of the tin onto a cooling rack.

Allow to cool for 45 minutes – 1 hour before slicing.

Freeze any leftovers on day of baking and refresh in the oven, microwave or toaster after defrosting.

Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.

You can use whatever herbs and ingredients you like to flavour your Focaccia.

Why not try marinated peppers, sliced red onion or a drizzle of pesto? Also tastes great cut in half and toasted for a gourmet sandwich.

Recipe c/o Delicious Alchemy. No payment was received.

Do you fancy trying this Olive, Sun-Dried Tomato And Rosemary Focaccia recipe?

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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1 Comment

  1. Coombe Mill
    2nd January 2017 / 1:32 am

    I love how quick this is to make. #CreativeMondays

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