Pepperoni and Olive Focaccia

Focaccia, the olive-oil-rich flatbread long tied to Liguria, turns shareable and bold when pepperoni and briny Kalamata olives are pressed into the dimpled dough. A finish of rosemary and flaky sea salt keeps every tear fragrant and savory.

Serves 6 · 20 min prep · 24 min cook

Estimate for one serving

• 340 cal
• 11g protein
• 38g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 cup warm water
• 2 1/4 tsp active dry yeast
• 1 tsp honey
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp kosher salt
• 1/4 cup plus more for drizzling extra-virgin olive oil
• 4 oz sliced pepperoni
• 1/3 cup halved pitted Kalamata olives
• 1 tbsp chopped fresh rosemary
• 1/2 tsp flaky sea salt
• 2 minced garlic cloves

Instructions

1. 1In a large bowl, stir the warm water, yeast, and honey together and let stand 5 minutes until foamy to confirm the yeast is active.
2. 2Add the flour, kosher salt, and half the olive oil; mix with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 5 minutes until smooth and elastic.
3. 3Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 45 to 60 minutes until doubled in size.
4. 4Generously oil a 9-by-13-inch baking pan with the remaining olive oil. Punch down the dough and stretch it to fit the pan, dimpling the surface deeply with your fingertips.
5. 5Scatter the pepperoni slices and olive halves evenly over the dough, pressing them gently into the dimples so they stay put during baking.
6. 6Sprinkle the minced garlic, chopped rosemary, and flaky sea salt over the top, then drizzle lightly with more olive oil.
7. 7Cover the pan loosely and let the focaccia proof a second time for 20 minutes while you preheat the oven to 425°F.
8. 8Bake for 20 to 24 minutes until the edges are deep golden, the pepperoni is crisped and curled, and the bottom sounds hollow when tapped.
9. 9Cool in the pan for 10 minutes, then transfer to a cutting board and slice into squares.
10. 10Serve warm so the pepperoni stays spicy and the olive brine soaks into the airy crumb.