Rosemary Pepperoni Olive Focaccia

Focaccia takes its name from the Latin focus, or hearth, where this dimpled Italian flatbread traditionally baked. This version crowns olive-oil dough with pepperoni, Kalamata olives, and fragrant rosemary for a shareable savory bite.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 42g carbs
• 19g 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 2 tbsp extra-virgin olive oil
• 6 oz sliced pepperoni
• 1/2 cup pitted Kalamata olives
• 2 tbsp fresh rosemary
• 1 tsp flaky sea salt
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes

Instructions

1. 1Stir the warm water, yeast, and honey together in a large bowl and let sit until foamy and fragrant, about 5 to 8 minutes.
2. 2Add the flour, kosher salt, and a generous drizzle of olive oil to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 6 to 8 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 until doubled, 45 to 60 minutes.
4. 4Punch down the dough and transfer it to a well-oiled 9-by-13-inch baking pan. Stretch and press it gently to the edges; if it springs back, rest 5 minutes and continue.
5. 5Dimple the surface deeply with your fingertips. Scatter the sliced pepperoni evenly so every bite will have spicy, savory discs, then tuck in the olives and sprinkle rosemary, garlic powder, and red pepper flakes.
6. 6Drizzle the remaining olive oil over the top so it pools in the dimples, then finish with flaky sea salt. Cover loosely and proof again 20 minutes while the oven preheats to 425°F.
7. 7Bake on the center rack 22 to 26 minutes until the focaccia is deeply golden, the pepperoni edges are crisp and curled, and the bottom sounds hollow when tapped.
8. 8Cool in the pan 10 minutes, then lift out onto a board. Slice into squares while still warm so the pepperoni fat has lightly basted the crumb. Serve immediately as a shareable board centerpiece.